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Lemongrass is a fragrant herb often found in many types of Southeast Asian cuisine. The flavor and aroma are a combination of ginger, lemon, and floral notes. It can be used in many different ways, including whole in curries or soups or finely diced for marinating with meat. The stalk can be fibrous and woody, so it’s best to chop finely if the lemongrass is to be consumed.
Where Can You Find Lemongrass?
Whole lemongrass can be found in Asian markets and at farmer’s markets. Sometimes you can find it in a regular grocery store, but I often find it is not as fresh (likely because the turnover is not as high.
Additionally, you can find lemongrass paste in a tube at regular supermarkets (where they keep the ginger and garlic paste). At Asian stores, it’s easy to buy frozen minced lemongrass. You can use either, but nothing beats the fresh stuff.
Preparing Lemongrass
When buying lemongrass, you’ll want to make sure the stalks look yellow-green and the bulbs should feel firm. Avoid lemongrass that might look moldy or black at the bottom and has super dry leaves at the top.
Peel the outer layers to reveal the fresher layers underneath. The edible portion is on the lower half of the stalk, and that is what’s typically used to mince finely for marinating meats or stir-fries. Don’t throw the top portion away though, they are wonderful additions in curries or soups.
To mince, you have a few options. Using a sharp and sturdy knife, you can slice and finely chop the lemongrass as fine as you can, passing the knife through several times. Although the stalk can be fibrous, I like using this method because it requires no special tools. If you have one, a food processor makes mincing a lot easier.
How to Store
You can wrap the lemongrass in plastic and store it in the fridge for 2-3 weeks. You can also store whole or minced lemongrass in the freezer for up to 6 months. I often freeze leftover lemongrass so I always have it on hand for my recipes.
Recipes Using Lemongrass
How to Prepare Lemongrass
Equipment
Ingredients
- Fresh Lemongrass Stalks
Instructions
- Peel the outer leaves of the lemongrass to reveal the yellow green leaves beneath. Discard any leaves that are dry.
- Slice off about 1/2 inch bottom portion of the lemongrass stalk.
- Cut off the tougher green portion of the lemongrass stalk. Use the more tender yellow portion to mince.
- Slice the bottom portion in half lengthwise and lay flat on the cutting board. Taking your sharp knife, thinly slice the lemongrass.
- Run your knife over the lemongrass several times until it's finely minced. Nobody likes long pieces of lemongrass stuck in their teeth so you'll need to run it over several times.
Notes
- When choosing lemongrass at the store, try to choose stalks that aren’t wilted or too dried up.
- You can find lemongrass paste or frozen minced lemongrass at the store. It’s a fine alternative if you can’t find it fresh.
- Lemongrass keeps well in the freezer. Mince them up yourself and freeze up to 6 months.
- If you have lots of lemongrass, you can try using a food processor to mince it faster.
