How to Buy, Prep, and Store Lemongrass

Learn how to make the most of lemongrass with the following tips.

Published June 1, 2020.

The citrusy, floral flavors of fresh lemongrass, with its hints of mint and ginger, have long been used to add complexity to the soups, curries, marinades, sauces, and stir-fries of Southeast Asia. It’s a key component in dishes such as Malaysian chicken satay (satay ayam) or Thai hot and sour soup with shrimp and noodles (guay tiew tom yum goong), but it can also bring aromatic flair to a slew of nontraditional applications, including tea, seltzer, cocktails, baked goods, and even ice cream. If you’ve never known exactly how to work with the stalks you see at the supermarket, here’s a handy guide.

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How to Shop for Lemongrass

Lemongrass plants can grow up to 6½ feet tall, but in the supermarket you’ll find them cut down to size without their leaves. They resemble fat scallions, with a pale yellow-green stalk that fades into a tough white root. When shopping for fresh lemongrass, look for stalks that are green, firm, and fragrant and with outer leaves that aren’t too desiccated (indicating a longer time in storage).

How to Prep Lemongrass

Before you can cook with lemongrass, you must first trim about an inch from the hard, woody base and enough of the stiff green top to leave about 6 inches of stalk. Next, peel away the tough outer leaves (usually three or four layers) to reach the tender, pale inner core.

Whether you then mince this inner core or leave it whole depends on the application. 

When lemongrass will be removed before serving (including in soups and broths): Crush prepped stalk with meat mallet, side of knife, or bottom of pan to release essential oils; cut into lengths.

When lemongrass will be consumed in dish (including in marinades and spice pastes): Mince prepped stalk or slice thin.

How to Store Lemongrass

These hardy stalks store well in both the fridge and freezer. You can even turn them into a paste to keep frozen and have at the ready. 


Wrap untrimmed stalks tightly in plastic wrap or aluminum foil and store for up to 2 weeks. 


Whole: Trim green tops from stalks, wrap stalks in plastic, then seal in zipper-lock bag. Freeze for up to 3 months. Thaw briefly before using.

Ground: Make paste in mortar and pestle or food processor and freeze in 1-tablespoon mounds on plate. Transfer frozen portions to zipper-lock bag. No need to thaw before using.

Equipment Review

The Best Mortars and Pestles and Molcajetes

A good mortar and pestle is the perfect tool for grinding fibrous lemongrass to a paste.
Read Our Review

Other Good Things to Know About Lemongrass


It’s easy to do by sticking the root end of the stalk in water. The new shoots grow rapidly, and we found that their flavor was just as potent and fragrant as the inner parts of the stalk that we usually use. Learn more


Besides the fresh stalks, lemongrass can be found in a dried form in jars in the spice section. Though we don't find the dried lemongrass as complex, it’s an acceptable sub for fresh in dishes that have a lot of other flavors going on. Learn more. 

Recipes Featuring Lemongrass

Grilled Chicken Satay

This grilled chicken dish is deeply aromatic, gorgeously charred, fast to cook, and paired with a peanut sauce you'll want to eat by the spoonful.
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Guay Tiew Tom Yum Goong (Thai Hot and Sour Soup with Shrimp and Noodles)

This version of tom yum soup features hot, sour, salty, and sweet flavors, with shrimp and tender rice noodles to make it a meal.
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Grilled Beef Satay

Thai beef satay features tender pieces of meat grilled on skewers so that they develop a lightly charred crust.
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Double Lemon-Lime Soda

Intense lemon-lime flavor in an easy-to-use syrup.
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