How to Grow and Prepare Lemongrass for Cooking
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Lemongrass is a staple in Southeast Asian cooking. In Vietnam, it is called Sả.
It’s easy to spot lemongrass. It looks like a tall, grassy plant with stiff, green leaves and a pale yellowish white stalk. The leaves are sharp and can cause small cuts, but my cat enjoys them as catnip.
The inner stalk, when minced or crushed, releases a fresh, citrusy aroma. It adds a bright, zesty note to many Vietnamese dishes.
It’s a key ingredient in noodle soups like Vietnamese spicy beef noodle soup (Bún Bò Huế). It also flavors grilled meats like grilled pork (Thịt Nướng) and grilled chicken (Gà Nướng). It’s also used in seafood dishes like fried fish (Cá Chiên Sả Nghệ).
You can easily find lemongrass in Asian supermarkets. It is typically sold in bundles in the produce aisle, looking like the top picture with the sharp leaves mostly removed.
Prepped lemongrass is also available in the freezer aisle, usually in clear bags, either sliced into thin circles or minced into fine pieces.
If you don’t have access to an Asian grocery store where it is already processed and want to know how to prepare lemongrass for cooking, here’s how to prepare and store lemongrass so that you can quickly add them to your recipes.
Trim the Lemongrass
Trim off a bit of the base so that you can easily remove the outer leaves. This will expose the tender inner stalk which is what we want.
Cut the tops of the stalks, half an inch below where it starts to branch off into leaves and discard.
What you have left is the prized part of the stalk.
If using them whole to flavor broth for noodle soups like Bún Bò Huế, smash the stalks gently with the backside of a knife to help them release their aroma.
To further process the stalks so you can use them directly in a marinade, use a knife to slice the stalk against the grain into thin concentric circles.
Process in a Food Processor
Place the sliced lemongrass into a food processor. Pulse until it’s finely minced. You can make it really coarse or fine as you like.
If you don’t have a food processor, use the knife to further chop them into finer pieces.
Storage
Transfer the processed lemongrass into zip-loc bags. Flatten the bags, squeeze out all the excess air and freeze.
When you're ready to use the lemongrass, simply break off a piece and add it to your dish.
FAQs
Can I keep the discard top piece?
Yes, you can. The tough top part of lemongrass, although tough and fibrous, can be used to add flavor to broths as well. Just throw it into the pot along with the tender part of the stalk. You can also use it to make tea.
How long does lemongrass last in the freezer?
Lemongrass can be stored in the freezer for up to 8 months and even longer if properly stored without freezer burn.
How to Grow Lemongrass from Cuttings
Growing and propagating lemongrass from cuttings is relatively easy. Here’s how to do it:
Choose Fresh Stalks: Select fresh lemongrass stalks with a thick base from your grocery store or garden.
Rooting: Place the stalks in a glass of water, ensuring the base is submerged. Change the water every few days.
Planting: After about two weeks, roots will form. Transfer the stalks to the garden or pots with well-draining soil. Keep the lemongrass planted above the ground as much as possible, so the prized bulby part appears above the soil for easy access.
Care: Give the lemongrass plenty of sunlight and water regularly.
In California, the best time to harvest lemongrass is from late summer to early fall, when the stalks are at their peak.
This is when I do most of my processing and freeze them.
Lemongrass can also survive the cold winter in California by going into a sort of hibernation. I usually process the majority of the stalks and leave a few to continue growing into the next season.
How to Prepare Lemongrass for Cooking
Ingredients
Instructions
- Trim the Base: Cut off a small portion of the base to easily remove the tough outer leaves. This will expose the tender inner stalk, which is the part you want.
- Remove the Tops: Cut the tops of the stalks, half an inch below where it starts to branch off into leaves and discard. What you have left is the prized part of the stalk.
- Smash or Slice: If using them whole to flavor broth, smash the stalks gently with the backside of a knife to help them release their aroma. To further process the stalks so you can use them directly in a marinade, use a knife to slice the stalk against the grain into thin concentric circles.
- Food Processor: Place the sliced lemongrass into a food processor and pulse until finely minced. You can make it as coarse or fine as you prefer. If you don’t have a food processor, finely chop it with a knife.
- Store: Transfer the minced lemongrass into zip-lock bags. Flatten the bags, squeeze out excess air, and freeze. When you're ready to use it, simply break off a piece and add it to your dish.