Lemongrass Minced

by liliana
Lemongrass Minced

Lemongrass is an aromatic herb that is used in Asian cuisine. Fresh or dried leaves can be added to soups, rice dishes, and curries. Lemongrass has a lemony flavor and a slightly spicy taste. It is also a good source of vitamins A and C. Plus, it’s easy to use and adds no extra prep time. Simply add it to your dish while cooking and enjoy the delicious taste. In this post, we will show you how to mince lemongrass.

What is Lemongrass?

It’s a stalk with long grass blades that are also known as barbed wire grass (due to its harmless ‘razor’ grass blades). It has a scent that is similar to lemon mixed with ginger or mint and is a common herb used in Asian cooking. Because of its pleasant citrus scent, it can also be found in scented oils, soaps, lotions, candles, and other products.

This herb has a fibrous texture with hardened (dry blades) layered on the outside. After removing the hardened layers, you will be left with tender layers. This is the part that can be minced.

Where can I buy fresh Lemongrass?

Because lemongrass is a popular herb, you can find it in the refrigerated produce section of your local supermarket (sold by weight). Color should be checked for freshness. The green it is, the fresher it is. Lemongrass that is discolored, soft, or smells bad should be avoided.

How to prepare Lemongrass

Always begin by trimming about 1/2 inch off the stalk’s base. Peel away the dry, hard (sometimes brown) outer layer. Then, trim the top by removing all of the blades, leaving only the tender stalk to be prepared for your dish. Before cooking, give it a thorough rinse.

Lemongrass Minced

How to mince Lemongrass

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  1. To make lemongrass more palatable to chew, remove the sharp, woody parts before using it. The middle section is the most commonly used in cooking.
  2. Begin by removing the top and enough of the bottom to expose the woody core. Then, peel away the outer layers of the stalk until only the tender heart of the stalk remains.
  3. The aromas of the lemongrass stalk should then be released. Smack the stalk with the back of your knife to accomplish this. If you don't want to mince the stalk, cut it into two to three-inch pieces and make slices along the stalk to help release the lemon flavor. You can then add them to the soup or curry you're making, but make sure to take them out before serving.
  4. Using a sharp knife, thinly slice the stalk into several pieces, and then chop through the slices until minced. You're now ready to use your minced lemongrass to brighten up a variety of dishes.
  5. You can also process the lemongrass in a food processor before using it. Before putting your stalks in the food processor, use a knife to release the oils and aromas.


  • For use in soups and stews, freeze whole, unbroken stalks. No need to smash the stalks when ready to use because thawing will release most of the "juice" on its own.
  • For simpler removal to use right away in your cooking, freeze pureed or minced lemongrass in ice cube trays.
  • Lemongrass can be frozen (whole or chopped) to increase shelf life (up to 6 months).

Health Benefits

Lemongrass isn’t just a fragrant addition to your recipes; it’s also thought to be good for your health.
Lemongrass tea has traditionally been used to treat anxiety in many cultures. It also has a diuretic effect that helps with bloating. Other research suggests that it may help with oral infections.
Lemongrass oil is also high in citral and limonene, implying that it has antimicrobial and anti-inflammatory properties. The oil is used as an essential oil and in aromatherapy.
Even studies have found that applying a lemongrass oil solution to the scalp can help soothe it and reduce dandruff.

How to cook with Lemongrass

Lemongrass can be cooked in a variety of ways, depending on the dish. To easily cut through the stalk fibers, use a sharp knife:

  • Broths, soups, stews, and drinks – leave the stalk(s) whole and crush them with the back of a knife to release their aromatic flavor. Tie the stalk into a knot before adding it to your pot if it is long enough.
  • Stir fries, marinades, soups, and curry – Before adding stalks to your pot, finely slice them into rings. For maximum flavor, add sliced rings to a mortar and pound them into a paste (or use a blender with some water).


Liliana Kitchen hopes this post has provided you with some helpful information on Lemongrass Minced. Be sure to check out our other blog posts for more tips and advice on using herbs in your cooking.

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