To prepare lemongrass, start by peeling the stiff outer leaves away from the stalk to reveal the slightly softer underlayers. Slice the grass in two spots, about half an inch from the root and approximately three inches up, where the whitish color begins to turn green.
The pale lower section of the lemongrass is the meatiest bit. Even so, it must be sliced thin and then finely chopped, pounded into a paste with a mortar and pestle, grated with a box grater, or tossed in a food processor so that it isn’t too tough to chew. This is frequently how lemongrass is used in Cambodian cooking, Yun says, especially in the preparation of the spice paste kroeung.
Lemongrass is often finely chopped or pounded in order to break down the tough stalks.
Once minced or pounded, lemongrass can be added to marinades or grilled meats for a touch of sweet citrusy flavor or used to brighten curry pastes and simple sauces. Powdered lemongrass works here too. “Start with one teaspoon powder per lemongrass stalk, but be sure to taste as you go to make sure you’re getting that lemony-ginger bite,” Payumo advises.
And despite the fact that lemongrass isn’t traditionally used in recipes of Western origin, adding it to creamy pastas or homemade ice cream is an unexpected delight.
But while only the lower bulb of the lemongrass stem is edible, every portion of the stalk has a role to play in the kitchen. The fibrous upper section of the stalk is full of tons of lemony, gingery goodness. To release the flavorful oils, both Yun and Payumo like to bash or flatten the lemongrass stalk with a cleaver or the side of a large knife. Payumo will also sometimes bend the stalk back and forth a few times instead of smashing it to release the oils.
Fresh lemongrass stalks work best in dishes like soups and slow-roasted meats that simmer for long periods of time. In Filipino cuisine it’s commonly stuffed inside whole pigs or chickens and then roasted, Payumo says. Extensive simmering or roasting is also the best use for dry lemongrass, which rehydrates as it cooks. Like with bay leaves, remove the lemongrass stalks from the dish before serving.
For Lara Lee’s Soto Ayam Betawi, bruised lemongrass stalks simmer with makrut lime leaves in chicken stock.
Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca BartosheskyBruised, oil-rich lemongrass stalks work in the glass too. They not only make a mean cocktail stirrer, but they can also infuse spirits with almost no effort at all. Go ahead, throw a lemongrass stalk or two in a bottle of vodka and let it sit for a week before drinking. You won’t be sorry.
How should you store it?
If you store it right, lemongrass will pretty much last forever. Wrapped loosely in a towel, the stalks will stay fresh and flavorful for a few weeks in the fridge. Otherwise, they’ll do just fine in the freezer, either uncut or pre-prepped. Try portioning minced, pounded, or grated grass into an empty ice tray for no-fuss future use. Dried and powdered lemongrass should be kept in sealed containers and out of the light.
Now go smash, slice, and pound away. You may not be getting to South or Southeast Asia this year, but with your new lemongrass skills, at least your culinary skills will permit you to imagine.
Got lemongrass? Make soup!
Salmon Coconut Soup
Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.
Shoshi Parks is a freelance writer (and certified dog trainer!) who covers food, history, and travel.
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How to Use Lemongrass - Bon Appetit
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