Trim root end, remove outside layer of leek, trim leek keeping only the white and light green parts.. Save the dark green parts for making stock. They can be frozen. Cut down the length of the stem and holding each half under cold running water, rinse thoroughly, making sure you open up each layer and rinse. Drain well and slice thinly.
To Clean Wild Leeks (Ramps):
Trim the roots from the ramps and slip off outer skin on bulbs if loose. Use as specified in your recipe.