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!