What Part to Use
Lemongrass is a grass, and only a fraction of it is tender enough to eat.
- The pale lower bulb (bottom 10–15 cm). This is the swollen base where the blades emerge. It is dense, aromatic, and the most flavourful part.
- The green upper blades. Fibrous and chewy, but full of citral — the compound behind the lemon scent. Use them whole for tea and broths, then fish them out.
- The tough outer layers. Peel these off and discard, or save them for stock; the inner core is what you slice.
Whatever you do, do not eat whole lemongrass. It does not soften no matter how long it simmers.
Prepping Lemongrass
- Cut off the root end and the thin, dry tip of the stalk.
- Trim to the lower 10–15 cm. Keep the green leaves aside for drinks or broth.
- Peel the outer 1–2 tough layers to reach the pale, tender core.
- Bruise it with the flat side of a knife or a rolling pin. Crushing the stalk splits the fibres and releases the essential oils — this is what actually transfers flavour.
From here you either leave it whole (to remove later) or cut it down for eating:
- Whole or halved: for stocks, soups, and curries where the stalk is removed.
- Thinly sliced: for stir-fries and salads where it will be eaten.
- Finely minced: for curry pastes and marinades, where it grinds into the dish.
For Stocks and Broths
Lemongrass gives a bright, citrusy backbone that balances meat and coconut.
- Add 2–3 bruised stalks per litre (4 cups) of liquid.
- Simmer for 15–20 minutes, then remove before serving. Any longer and the flavour turns grassy.
- Pair with ginger and galangal for a sharper aromatic base — lemongrass is the bright note, galangal the peppery one.
- The stalk will not disintegrate, so removal is easy: just lift out the bruised pieces.
For Curries
- Whole bruised stalks: drop them into the curry before it simmers. They perfume coconut-milk curries, fish curries, and laksa without adding texture. Remove before serving.
- Minced core: for pastes and dry curries, slice the inner core into thin rounds, then mince fine. Add it at the start so it cooks down with the shallots and chilli.
- A rough rule: two stalks for a curry that serves four. This is fragrance, not garlic — a little goes a long way.
For Drinks
- Lemongrass tea: steep 2–3 bruised stalks or a handful of blades in a cup of just-boiled water for 5–10 minutes. Strain, then sweeten with palm sugar or honey if you like.
- Cold infusion: steep a few bruised stalks in cold water overnight in the fridge for a milder, cleaner drink.
- Syrup: simmer equal parts sugar and water with bruised stalks for 10 minutes, strain, and use the syrup in iced drinks.
Common Mistakes
| Mistake | Fix |
|---|---|
| Eating whole lemongrass | Remove it before serving — it stays fibrous |
| Using only the green leaves for flavour | The bulb is where the flavour lives; the leaves are milder |
| Simmering it until it goes grassy | 15–20 minutes is enough |
| Adding too much | Two stalks for four servings; build up, don't double |
| Skipping the bruise | Crushing is what releases the oils — do not skip it |
Storage
Fresh lemongrass keeps wrapped in the fridge for about two weeks. For longer, freeze whole stalks for up to 6 months and use them straight from frozen — they bruise and slice just as well.
