How to Prepare Lemongrass
Lemongrass adds a sharp, citrus-forward edge to curries and broths, but its density requires specific handling. Treat the stalk like a pencil: you want the core, not the casing.
Mind the fiber
The inner core is aromatic and soft, while the outer layers are as tough as wood. If you skip the peeling process, your finished dish will be impossible to eat.
- Chef's knife
- Cutting board
- Microplane or heavy mortar and pestle
What goes in.
- 2 stalksfresh lemongrass
Bruise to release
If keeping the stalk whole for infusion, hit it firmly with the back of your knife to break the cell walls before dropping it into the liquid.
The method.
Trim the ends
Cut off the bottom root bulb and the top green, leafy section. You are left with a pale, firm cylinder about 4 inches long.
Peel the stalk
Use your knife to strip away the first one or two outer layers, which will be dry and brittle. Keep peeling until the exposed surface looks smooth and moist.
Process for eating
If you are using it in a stir-fry or salad, slice the cleaned stalk into thin coins. If you need it for a paste, mince it finely or pass the rounds through a mortar and pestle to pulverize the fibers.
Other turns to take.
Infusion Stalks
For soups or teas, leave the stalk in 2-inch segments, crush them with the flat of your knife, and simmer. Remove the segments before serving.
When it doesn't go to plan.
Look for stalks that feel firm and heavy, not light and hollow.
The green tops are too fibrous to eat but are excellent for infusing tea or stocks if strained out later.
Freeze leftover stalks wrapped in plastic; they are easier to grate or slice when partially frozen.
The ones that keep coming up.
Can I eat lemongrass raw?
Only if it is minced to a near-paste consistency. Large chunks will remain woody even after cooking.