So many discard the roots of wild leeks. They are an amazing addition to delicate salads, sashimi and more. In my opinion, they are the best part of the leek (so good that this is generally my gift to chef friends). Sustainable leeks are key. :)
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.