A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Preserving Lemongrass

Preserving Lemongrass

Whew!  This is the last of the preserving herbs posts.


The lemon grass in my herb pots did really well this summer.  I knew that the white part would freeze well for later use, but a foodie friend suggested making lemongrass tea, and freezing that in ice cube trays, then using the tea to flavor dishes.


So I cut off the white parts and cleaned them up for freezing, and cleaned the rest and added to a large sauce pan with water.  I didn’t measure a thing—I just covered them with water.

I brought it to a boil, let it boil for a few minutes, then took it off the heat and just let it steep.  I was cooking other things so I didn’t really time it.  I wanted it to be relatively strong in flavor.

I then drained the stalks.

And got a nice, clear, flavorful liquid.

I wanted to go a step further, though, and also conserve on space.  So I brought the liquid back to a boil, reduced to a simmer, and reduced it by half.  I still ended up with two ice cube trays full.

After they were frozen, I released them into a zip lock bag, and froze them along with the lemongrass roots.  I can’t wait to use them this winter!

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