Lemongrass is so instrumental in Asian cooking and grows abundantly in zones 7 and above easily. The problem is when there is an abundance of lemongrass how can you preserve it, so that when it's cold outside you can continue to use. Here's how to preserve lemongrass which is basically the same way we preserve basil, cilantro and many other fresh herbs.
Lemongrass is a fragrant and subtle herb used in Asian cooking
Lemon grass is an herb used in many Asian cuisines. A long, stalky plant, it is usually crushed before use to release flavorful oils and scents. Lemon grass is used sparingly in cooking, so a little can go a long way. Here are two methods for preserving it for future use.
Things You'll Need:
Lemon grass Knife Zip top plastic bags Ice cube tray Oven
1. Cut off the outer leaves and top of the stalk. Remove the inner leaves and place in an airtight zip top bag and put in the freezer
Chopped lemongrass stalks ready for cooking or freezing
Mince or puree the bottom 3 inches of the stalk until it is liquid.
Pour the liquid into small ice cube trays and place in an airtight zip top bag and freeze. Use one or two cubes at a time for Thai and Vietnamese dishes; you can add them directly into boiling water for rice or noodles.
1 Dry out lemon grass stalks by placing them in a 120 degree F oven for 2 or 3 hours.
2 Keep the oven door cracked slightly to let moisture out, and check the lemon grass frequently to make sure it is not getting singed.
3 Remove the dry lemon grass from the oven and store in an airtight zip top bag or a glass bottle or airtight herb container.