Things You'll Need:
- Lemon grass Knife Zip top plastic bags Ice cube tray Oven
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.