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    Home » How To (Cooking Techniques) » How to Use Lemongrass

    How to Use Lemongrass

    Jul 8, 2014 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    How to use lemongrass: This guide both illustrates and explains it super clearly. Lemongrass is a delicious ingredient in so many recipes, and might seem daunting to use, but this method will change that.One long stalk of lemongrass on black background

    If you've never tasted anything with lemongrass in it, or taken in its alluring fragrance, it's time!

    What is Lemongrass?

    • Lemongrass is a tall, perennial grass that's native to tropical and sub-tropical climates of Asia, Australia and Africa.
    • It's tough, fibrous and only a small portion of it can actually be used. It's therefore often daunting to use.
    • Side note: While we're exploring it for the purpose of cooking and working its wonderful flavor into our recipes, it's notable that it is among the most popular essential oils. The oil is used primarily for its health benefits. (You can learn more about that here.)

    What does lemongrass taste like?

    • While it looks much like a scallion, the flavor is lemony.
    • Lemongrass has more than the flavor of lemon though -- it also has delicious, subtle notes of ginger, lime, and mint.

    stalks of lemongrass on black background

    With this awesome method below, it's super easy and the results are perfect. Be daunted no more . . . .

    Only use the bottom white portion of fresh lemongrass stalks.

    The dark green portion of the stalks can be cut off. (My instinct is always to use them when making stock, but they don't impart much flavor.) stalk of lemongrass halved on black background with a knife

    - Use your fingers to gently split, and then pull away the tough outer layers of the stalks. They should come off fairly easily.A couple pieces of a lemongrass stalk

    Sometimes it’s necessary to take more of the layers off  — to get to the softest portion.A few pieces of a lemongrass stalk

    - Now use a meat mallet (or the bottom of your smallest sauté pan) to firmly and gently smash it.meat mallet above white stalk of lemongrass

    (If you don’t have a meat mallet, you can use the bottom of a small sauté pan.) pile of crushed lemongrass

    - Use a Chef’s knife to finely chop smashed lemongrass.small pile of finely chopped lemongrasspiled of finely chopped lemongrass

    It’s ready for a stir-fry, marinade, soup, or wherever you think it belongs. stalks of lemongrass and pile of finely chopped lemongrass

    For large amounts, there is a food processor method for preparing lemongrass. You can read about that here.

    What can you make with lemongrass?

    Here are a few of my favorite lemongrass recipes:

    • Ginger Lemongrass Soup with Coconut Milk
    • Gai Lan Recipe with Garlic and Coconut
    • Easy Thai Yellow Curry Paste Recipe
    • Red Curry Lemongrass Soup

    It's especially wonderful in soups, as its incredible flavor steeps into the hot liquid, just as tea leaves would.

    a few stalks of lemongrass and a small pile of it chopped

    Lemongrass Prep

    Valentina K. Wein
    This guide will both illustrate and explain thoroughly how to use Lemongrass. It's a delicious ingredient in so many recipes, and might seem daunting to use, but this method will change that.
    Print
    Prep Time 5 minutes mins
    Course Ingredient
    Cuisine Asain
    Servings 4
    Calories 21 kcal

    Equipment

    • meat mallet

    Ingredients
      

    • 1 stalk lemongrass, wahsed and dried

    Instructions
     

    • Cut off all of the dark green portion of the lemongrass stalk and discard them.
    • Use your fingers to gently split, and then pull away the top layer of the lemongrass. It should come off in one piece. (Sometimes it’s necessary to take off a second layer — to get to the softest portion of the lemongrass.)
    • Use a meat mallet to firmly, but gently, smash the remaining lemongrass. (If you don’t have a meat mallet, you can use the bottom of a small sauté pan.)
    • Use a Chef’s knife to finely chop smashed lemongrass.

    NUTRITION

    Calories: 21kcal
    Keywords aromatic ingredients
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Rachel

      July 12, 2014 at 3:38 pm

      Great post Valentina - I often have people asking me how to use lemongrass now I know where to refer them.

      Reply
      • valentina

        July 12, 2014 at 10:30 pm

        Thanks so much, Rachel! Much appreciated. 🙂

        Reply
    2. Christina

      July 13, 2014 at 12:54 am

      Great tutorial with gorgeous pictures of such a simple subject! You are impressive, Valentina!

      Reply
      • valentina

        July 18, 2014 at 3:05 pm

        Thanks so much, Christina!

        Reply
    3. Deb

      July 13, 2014 at 9:16 am

      Adore the tutorial! Lemongrass imparts such a lush flavor and only wish it were easier to find locally!

      Reply
      • valentina

        July 18, 2014 at 3:06 pm

        Thanks, Deb, I've heard lemongrass grows quite easily. I'm hoping to plant some this year . . . we'll see what happens. 😉

        Reply
        • Lorretta

          August 24, 2022 at 7:12 am

          I grow it every summer!! My cat chews on leaves. I squish leaves and rub on my skin when outside in summer! Smells fab and wards off mosquitos!!

          Reply
          • valentina

            August 25, 2022 at 11:16 pm

            Thanks for sharing. I love this! My mom used to do the same with rosemary because the the delicious scent. 🙂 ~Valentina

            Reply
    4. David

      July 13, 2014 at 5:54 pm

      I am very excited that our lemongrass plant is doing really well. I hope to cook with is soon! Thanks for the "smashing" tips! 🙂

      Reply
      • valentina

        July 18, 2014 at 3:07 pm

        David, so cool it's growing in your yard! I'm planting mine soon. Though my thumb isn't very green. 😉 P.S. Love the pun.

        Reply
    5. Jeanne @JollyTomato

      July 13, 2014 at 8:26 pm

      Hey - I just learned something new! This is really cool - and the pictures are amazing! Thanks for posting.

      Reply
      • valentina

        July 18, 2014 at 3:08 pm

        Thanks Jeanne. I was so happy to learn this method. 😀

        Reply
    6. Danielle | Krafted Koch

      July 16, 2014 at 11:05 am

      This is such a great tutorial on how to use lemongrass! I have only used it a few times in cooking and in the dried version, but now I think I need to get my hands on some of the fresh stuff!

      Reply
      • valentina

        July 18, 2014 at 3:08 pm

        Thanks so much, Danielle. I hope you try it! 🙂

        Reply
    7. Diego Pereira

      September 26, 2014 at 10:34 pm

      Actually I have used the dark green part of the lemongrass for adding flavour to the rice (with ginger, garlic, and green onion) and it works perfectly. 😉

      Reply
      • valentina

        September 26, 2014 at 10:45 pm

        Thanks for the tip, Diego. I'll try that. 🙂

        Reply

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