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.
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.
What can you make with lemongrass?
Here are a few of my favorite recipes:
- Thai Baked Mahi Mahi Recipe
- Gai Lan Recipe with Garlic and Coconut
- Easy Thai Yellow Curry Paste Recipe
- Red Curry Lemongrass Soup
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 lemongrass. 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.) 
– 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. 
– Now use a meat mallet to firmly and gently smash it.
(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.
It’s ready for a stir-fry, marinade, soup, or wherever you think it belongs. 
Lemongrass Prep
Equipment
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.
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Rachel says
Great post Valentina – I often have people asking me how to use lemongrass now I know where to refer them.
valentina says
Thanks so much, Rachel! Much appreciated. 🙂
Christina says
Great tutorial with gorgeous pictures of such a simple subject! You are impressive, Valentina!
valentina says
Thanks so much, Christina!
Deb says
Adore the tutorial! Lemongrass imparts such a lush flavor and only wish it were easier to find locally!
valentina says
Thanks, Deb, I’ve heard lemongrass grows quite easily. I’m hoping to plant some this year . . . we’ll see what happens. 😉
David says
I am very excited that our lemongrass plant is doing really well. I hope to cook with is soon! Thanks for the “smashing” tips! 🙂
valentina says
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.
Jeanne @JollyTomato says
Hey – I just learned something new! This is really cool – and the pictures are amazing! Thanks for posting.
valentina says
Thanks Jeanne. I was so happy to learn this method. 😀
Danielle | Krafted Koch says
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!
valentina says
Thanks so much, Danielle. I hope you try it! 🙂
Diego Pereira says
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. 😉
valentina says
Thanks for the tip, Diego. I’ll try that. 🙂