3 stalks with leaves

Lemongrass is a staple in Thai and Vietnamese cooking. Add to soups, curries and stir fry! Also makes a wonderful tea! The leaves can be a little sharp, so be careful.


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– To store: If not using within a week, you should freeze it. Cut off tops and freeze separately. Freeze chopped stalks in a freezer bag, they will last quite a while. To make them last even longer, wrap them in foil before putting in freezer bag.
– To use: Peel off any dirty or unsightly layers and/or trim away any bad spots. Discard any leaves that aren’t green. Wash the lemongrass. Slice off hard root part from the bottom of the stalk if needed, sometimes this is already done during the harvest.
– Flavor is concentrated at the bottom, not the top. Cut off tops and save the leaves for making soup stocks or tea. Use the 4-5 inches of the large bottom portion for cooking
– Once you have a peeled stalk for cooking, if using for soup, smash the stalk with a meat tenderizer, knife or pestle. This will release the aroma. Then cut into chunks and put it in your soup. It only takes 3-5 minutes to get the flavor out into a liquid. In this form, you can’t eat it, as it’s very tough. Think of it like a cinnamon stick or a bay leaf. Let it infuse, then discard it.
– If you want to eat it, you have to cut it very fine. Toss minced lemongrass in salads, add to dips, throw into stir fry.
– To make tea, add a few smashed stalks and leaves to a pot of water and simmer for 15 minutes with the lid on. Remove from heat and allow to steep for 10 more minutes with the lid on. Remove or strain the lemongrass and enjoy!
How to Cook With Lemongrass Tutorial