Where To Buy Lemongrass For Cooking

There's something about lemongrass that's incredibly appealing. A relative of citronella, the fibrous stalks impart a delicate perfume similar to lemon verbena, but it also has a refreshing citrusy, sweet quality too. In Vietnamese, lemongrass is called x ả (say "sahh?"), and it's required for many southern and central Viet dishes. Lemongrass is also common in other Southeast Asian cuisines so it is a super useful ingredient.

One major lemongrass problem issue that people run into is how to tackle the batonlike fresh stalks. Most recipes and many cookbooks don't give you prep instructions or guidance, expecting you to know how to deal with it. Well, you are not alone if you are lemongrass challenged. Whenever I teach a cooking class and demonstrate how to break down a lemongrass stalk, people tend to gather round and watch intensely.

Someone on Instragram recently asked for a tutorial, so I'm providing one here!

Where to find and how to select lemongrass

Whenever possible, try to get fresh lemongrass for recipes. You can get by with lemongrass paste in a tube (it comes from Gourmet Garden in Australia and is usually hanging on display with ginger and garlic pastes), though dried lemongrass is not recommended.

At a mainstream supermarket, Asian market, or farmers' market, select firm, rigid stalks and check the cut bottoms for freshness. In the above photo are example of stalks that are (from left to right) homegrown, supermarket trimmed and solid, supermarket sad and soft (no bueno!).

Don't be afraid to buy a bunch – say five or six stalks. Keep refrigerated in a plastic produce bag for up to a week, or trim and freeze (see below for tips).

Lemongrass prepping tips

My golden rule in dealing with lemongrass is this: you can't chew what you can't chop. If you're new to lemongrass, the stalks look inedible. But once chopped up, they release their fragrance and flavors to embody the tropical splendors of Southeast Asia. Lemongrass is one of the most important Viet food aromatics.

To trim a stalk, chop off the tough bottom base with its hard v-shaped core and the green, woody top section. Peel away loose or dry outer layers to reveal a smooth, tight stalk. The trimmed, usable section will be 4 to 8 inches ong, depending on the size of the original stalk. Save inedible sections to brew my dad's detox tea.

Prep the trimmed lemongrass as directed in the recipe. To chop lemongrass, cut it into thin rings, or split it lengthwise first before cutting half circles; then go at it with a sharp knife. (Alternatively, whack trimmed lemongrass pieces with a meat mallet or the bottom of a heavy saucepan to break the fibers and make cutting easier.) After chopping lemongrass, your knife blade may be slightly dull; use a steel to refresh the edge.

If a recipe calls for using a machine to make a marinade with lemongrass – and you don't have a machine, use a Microplane type of rasper to grate the lemongrass stalk. Pieces that eventually splay open can be trimmed and when possible, chopped with a knife.

When substituting grated lemongrass or lemongrass paste, remember this: Grated lemongrass and the paste are finer than chopped lemongrass. For that reason, use 1 1/2 tablespoons of grated lemongrass for every 2 tablespoons of chopped lemongrass. This 3:4 ratio applies to converting store-bought lemongrass paste to fresh chopped lemongrass, too.

Advance lemongrass prep

When you see gorgeous, fresh lemongrass, buy five or six stalks and trim them. Freeze the trimmed sections in a zip-top bag for up to 3 months; it retains most of its flavor and is easier to chop than fresh.

Viet grocers sell frozen finely chopped lemongrass, which you can do yourself: blitz 1 cup chopped lemongrass (cut into 1/4-inch pieces or small, from 3 large stalks) in the processor to a fine texture, pausing to scrape down the sides. Add 1 tablespoon neutral oil and run the machine to chop further. Freeze in a storage container for up to 3 months.

Want to grow lemongrass?

I'm a lazy gardener and even for me, lemongrass is easy to grow. Select several super fresh stalks (my best sources are farmer's markets). Trim a little off the ends, keep in a glass or jar of water on a windowsill until roots show up, then stick in a pot or the ground. (If you live in an area with harsh winters, grow lemongrass in a large pot and bring it indoors during cold months.)

I started this cluster about 5 years ago and it keeps coming back. I fertilize it twice a year and it's in partial shade. It's a monster this year.

When harvesting lemongrass, use a paring knife to cut from the base of the stalk; wear long sleeves to prevent the sharp-edged blades from cutting you. Freshly harvested lemongrass is juicy, with an intoxicating aroma.

If I'm missing something or you have a tip to add, please contribute via a comment!

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