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How to Prepare and Store Lemongrass (from the stalks!)

A clean, step-by-step guide to trimming, smashing, slicing, and mincing lemongrass so you can use it confidently in your regular routine.
Prep Time10 minutes
Course: Appetizer, Main Course, Salad, Side Dish, Snack, Soup
Cuisine: Thai, Vietnamese
Keyword: Asian aromatics, how to cut lemongrass, how to mince lemongrass, how to use lemongrass, lemongrass cooking guide, lemongrass for broth, lemongrass marinade, lemongrass prep, lemongrass step by step, lemongrass storage, lemongrass technique, lemongrass tips, lemongrass tutorial, Vietnamese cooking basics, Vietnamese lemongrass

Equipment

  • Food processor HIGHLY recommend
  • Cutting board & knife
  • Peeler optional

Materials

  • 6 Fresh lemongrass stalks (or as many as needed)

Instructions

Trim the stalk

  • Cut off the root end.
  • Trim the top third of the stalk — it’s too tough to use.

Peel away the outer layers

  • Remove 1–2 dry, fibrous layers until you reach the smooth, pale yellow core.
  • This is the fragrant, usable part.

How to use: broths, soups, and poaching

  • Cut the stalk into 2–3 inch pieces.
  • Smash with the back of your knife to release aroma.
  • Add directly to the pot; remove before serving.

For marinades, sauces, stir-fries

  • Slice the pale core into 2-inch sections.
  • Place the sections into your food processor.
  • Mix until fine.

For pastes or dressings

  • Combine the chopped lemongrass with ginger, garlic, chilies, or herbs.

Tips & Tricks

  • Choose fresh: Look for firm stalks with no browning. The bottom should feel heavy and moist.
  • Use the right part: Only the bottom 4–6 inches are tender enough to mince.
  • Smashing unlocks aroma: Even if you’re not mincing it, always smash it for maximum flavor.
  • Freeze for later: Trim and freeze whole stalks — they keep their aroma beautifully.
  • Don’t overthink it: Lemongrass is forgiving. Even rough cuts will infuse broth with clean citrus notes.

Storage

  • Whole stalks: Refrigerate up to 2 weeks in a produce bag.
  • Trimmed & peeled: Store in an airtight container for 5–7 days.
  • Minced lemongrass: Freeze in small portions (ice cube tray or flat zip bag) for up to 3 months.
  • Broth use: Spent stalks can be reused once more for a lighter second infusion.