Lemongrass isn’t just for adding that signature zing to your favorite Thai curry; it’s becoming a total staple in home kitchens everywhere! But let’s be real—most recipes only call for a stalk or two, leaving you with a bunch of leftovers. If you want to keep that bright, exotic flavor alive, you’ve got to store it the right way.
The Best Ways to Store Lemongrass
Since you usually only need a little bit when preparing lemongrass, knowing how to save the rest is key. Proper storage ensures your stalks stay fresh and flavorful instead of drying out or losing their punch.
You’ve got three main options for your leftover lemongrass:
- Keep it in the fridge
- Pop it in the freezer
- Dry it out
Storing Lemongrass in the Fridge
If you plan on using your lemongrass within a few weeks, the refrigerator is your best friend. Just tuck the stalks into a zip-top bag or an airtight container. Pro tip: Check on them occasionally and trim off any brown spots that appear. Stored in the crisper drawer, your lemongrass will stay fresh and fragrant for up to a month.
Freezing Lemongrass
Don’t think you’ll get through your stash in the next few weeks? No worries—lemongrass freezes beautifully! You can freeze the stalks whole, or save yourself some prep time later by chopping them into kitchen-ready pieces first. I love using ice cube trays for minced lemongrass; it gives you perfect, pre-portioned amounts whenever you’re cooking. Just keep in mind that for the best flavor, you’ll want to use it within about six months.
Drying Lemongrass
You can also dry your lemongrass, though I’ll be honest: you do lose a good chunk of those essential oils and that amazing aroma. I usually recommend this as a last resort.
To do it, trim away the dark green tops and hang the stalks in a bundle in a dark, dry spot. After a few weeks, once they’re totally brittle, you can grind them into a fine powder with a mortar and pestle. Store your homemade lemongrass powder in a tightly sealed glass jar.
If you’re in a hurry, you can use a food dehydrator or your oven. If you go the oven route, keep the heat low—no higher than 120°F (50°C)—and prop the door open slightly. This helps the moisture escape without cooking away all that delicious citrusy scent!
