Leek in season in Australia
Leek is in season in Australia from March to September, and at its peak from April to August. This is the cooler south; the tropical north has its own calendar.
At its best
Autumn through winter, roughly April to August, and still around into early spring. Victoria is the main leek-growing state, and leeks tend to run to seed in spring after cold winter nights, which is why the season fades then.
At the shop
Most recipes want the white stem, and Sydney Markets' potato and leek soup uses only that part. The green tops are not waste: slice them into thin strips and fry until crisp, then crumble over soups and salads.
Keeping it
Keep leeks dry and wash them as you use them. Store them in an airtight container in the fridge crisper so the smell doesn't spread to other food. To freeze, wash well, chop the stem, blanch for about a minute, then flash freeze on a lined tray. Leaves and root ends can go in the freezer too, to simmer later into stock.
Three dinners
- Leek and potato soup Simmer and blend.
- Leek and gruyere tart Cook the leeks slowly in butter first.
- Leeks baked in cheese sauce with ham A cold-night supper.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.