For the freshest and longest-lasting lemongrass, freezing is the way to go. It’s a simple process that can extend its shelf life by several months. To freeze, start by selecting the freshest lemongrass stalks and giving them a good wash. Then, trim off the bulbous root and leaves, leaving you with straight, rod-like stalks. Place these stalks on a baking sheet lined with parchment paper, ensuring they have enough space between them to prevent sticking. Pop the sheet into the freezer to flash freeze for one to two hours until nicely frozen. Once they’re ready, transfer the stalks into a freezer-safe container (mark the date of freezing for easy tracking) and chill in the freezer.
You can even store lemongrass by making frozen lemongrass ice cubes. Blend fresh lemongrass in a blender with a bit of water, then pour the purée into an ice tray and freeze. Store these cubes in a plastic bag in the freezer and use them as needed. If you don’t want to take the freezing route, you can store your lemongrass in water. Simply place the stalks in a glass of water with their bases beneath the surface for a few days of extra use.
Keep in mind that frozen herbs will have inferior taste, aroma, and texture as the fresh stuff. If you frequently use lemongrass in your cooking, it’ll be a good idea to freeze only a small portion and keep plenty of fresh lemongrass on hand.
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