Lemongrass is a flavorful, tough herb that we love! You can use lemongrass whole, sliced or pounded to a paste. Just remember, in most cases, lemongrass is used solely as a flavoring and can’t really be eaten (it’s pretty tough). It’s kind of like a bay leaf – where you remove it before serving or while eating. To use whole, slice off the very bottom of the stalk, and peel off the purple dried-out layers, then bash the semi-woody top end with a rolling pin to soften, and help release some of the aromatic oils. Chop into manageable sections (2-4”) and give it a quick rinse. You can then add the pieces to your stir fry or soup (it pairs well with coconut milk-based soups). Add around the same time you would garlic or onions. At the end of cooking your soup or stir fry, simply fish out the pieces and discard. (You CAN eat the soft insides of the stalks, you’ll just have to mince them up very fine or pound to a paste like you would ginger. You can also make a lemon-y tea out of it!


Lemongrass, should be stored in a plastic bag, in your fridge for up to a week.


Cooking & Eating Tips

Lemongrass it a bit stringy so plan on either chopping or blending it very well, or taking out bigger chunks after the flavors have cooked into your dish. Lemongrass tea is a very simple and delicious way to prepare this herb: simply steep pieces of lemongrass in hot water for 10 minutes. Sip and enjoy.