How to Preserve Lemon Grass

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

Instructions

  1. Freezing Method

    • 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.

    • 2

      Mince or puree the bottom 3 inches of the stalk until it is liquid.

    • 3

      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.

    Drying Method

    • 4

      Dry out lemon grass stalks by placing them in a 120 degree F oven for 2 or 3 hours.

    • 5

      Keep the oven door cracked slightly to let moisture out, and check the lemon grass frequently to make sure it is not getting singed.

    • 6

      Remove the dry lemon grass from the oven and store in an airtight zip top bag or a glass bottle or airtight herb container.

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