How to mince fresh Lemongrass to freeze
Servings: 2 cups
Calories:
Stop throwing away unused herbs! Easily prepare and mince fresh lemongrass to freeze so you always have this aromatic staple ready for Asian cooking.
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Equipment
Ingredients
- 1 large freezer friendly zip top bag
- 6 stalks fresh lemongrass
Instructions
- Trim and Peel: Always start by trimming about 1/2 inch off the woody base of the stalk. Next, peel away and discard the dry, hard, outer layers (usually the first 2 or 3 layers). Finally, chop off the top, spindly grass blades. You only want to keep the thick, tender, yellow-green core! Give it a quick rinse under cold water.
- Slice into Rings: Place your trimmed stalks on a cutting board. Using a very sharp chef’s knife, slice the stalks crosswise into thin rings. (Hint: If the round stalks keep rolling away from you, cut them in half lengthwise first so they lay flat on the board, then slice them into half-moons!)
- Mince: If you want to mince by hand, you absolutely can! But to save time, toss all your sliced rings into a food processor*. Pulse on high for 3 to 5 minutes, scraping down the sides as needed, until you reach a beautiful, fine, fluffy texture.*Do not skip slicing the lemongrass into thin rings before putting it in the food processor! If you put large chunks of the stalk into the machine, the long, tough fibres will wrap around your blade and get stuck.
Video
Notes
Freezing Tips:
- Freeze whole stalks (un-crushed) for soups, stews. When ready to use, no need to crush stalks as thawing will release a lot of its ‘juice’ already.
- Freeze minced (mixed with water) or pureed lemongrass in ice cube trays for easier removal to use directly in your cooking.
- Freeze (minced or whole) Lemongrass in food saver bags to extend shelf life (up to 6 months).
