If you’ve got a surplus of lemongrass from your garden or a recent grocery run, don’t let those fragrant stalks go to waste! Drying lemongrass is a fantastic way to preserve it for the long haul. Once it’s dried, you can grind it into a fine powder that’s ready to level up your cooking whenever you need it.
While you can always store lemongrass in the fridge or pop it in the freezer, drying it is a game-changer for pantry storage. Here’s how to do it like a pro.
The Best Ways to Dry Lemongrass
There are a few different ways to gently dry your lemongrass depending on how much time you have. You can:
- Hang it up to air dry the old-fashioned way.
- Use your oven for a quicker fix.
- Use a food dehydrator for the most consistent results.
Prepping Your Lemongrass
No matter which method you choose, you’ve got to start with a little prep work. First, trim off any woody root ends, the tough green tops, and the outer husks. You really just want that tender inner core. Give the stalks a good rinse under cool water to wash away any lingering dirt, and pat them dry.
Method 1: Hanging to Dry
If you’re not in a rush, hanging lemongrass is a classic, low-tech way to go. Just gather the stalks into small bundles and tie them together with some kitchen twine. Hang them in a warm, dry spot with good airflow until they’re completely brittle.
Method 2: Using the Oven
If you want results a bit faster, your oven is your best friend. Spread the stalks out on a wire rack or a baking sheet. The trick here is to keep the heat low—don’t go above 120°F (about 50°C). Pro tip: Leave the oven door cracked open just a tiny bit. This helps moisture escape and keeps the temperature from getting too high, which preserves those lovely essential oils.
Method 3: Using a Dehydrator
If you have a food dehydrator, this is the most “set it and forget it” method. Just like with the oven, you’ll want to use the lowest temperature setting. It takes a little longer, but it’s the gentlest way to dry the herbs without losing that signature citrusy punch.
Turning Your Dried Lemongrass into Powder
Once your lemongrass is bone-dry and snaps easily, it’s time to make your powder. You can use a mortar and pestle or a clean spice grinder to break the stalks down into a fine dust. Store your homemade lemongrass powder in an airtight glass jar, and it’ll stay fresh for several months.
Keep in mind that drying does mellow out the flavor a bit. The powder really “wakes up” once it hits moisture. To get the best aroma, mix the powder with a tiny bit of water before using it, or stir it directly into your favorite sauces, broths, or soups. Happy cooking!
