An herb garden alive with variety often includes the prolific and delicious lemongrass plant. Add this perennial herb to your garden to provide a delicious citrus fragrance to your herb garden and a lemony herb to harvest and preserve. Once you clip your harvest, preserve the lemongrass to use in savory seafood and poultry recipes, stews, soups and casseroles. Try making tea with preserved lemongrass also.
Harvest the lemongrass from the plant by clipping the bottom white portion of the plant (approximately 2 inches). Remove the leaves and use them for tea and discard the top portion of the plant (do not preserve the top portion of the lemongrass).
Place the harvested lemongrass into the colander and run cool water over the lemongrass. Pat the lemongrass dry with paper towels.
Place the lemongrass onto the cutting board and mince or chop the lemongrass prior to freezing. You can also leave the lemongrass whole, if you wish.
Wrap small portions (up to ten stalks or ¼-cup of minced or chopped lemongrass) in plastic wrap.
Place each wrapped lemongrass into a freezer bag. Squeeze out the excess air and seal the freezer bag. Place the single freezer bag into another freezer bag to double-bag the lemongrass. Squeeze out the excess air from the second bag and seal it.
Write the contents and the date on the freezer bag and place it in the freezer. Keep the lemongrass in the freezer for up to three months.