How to Freeze Lemongrass: Stalks, Slices, and Paste

As an Amazon Associate we earn from qualifying purchases.

Learning how to freeze lemongrass lets a cook keep the herb ready for soups, curries, and marinades long after the stalks have gone limp in the refrigerator. Lemongrass is one of the easier herbs to freeze because its stalk is firm, and the oils that carry its flavor stay in the tissue when the stalk is packed well. The guidance here comes from two university extension pages on freezing herbs in general and two non-extension food guides that give lemongrass-specific steps.

Quick answer

Dry the cleaned stalks, cut them into pieces or slices, and pack them in a freezer bag in one layer where possible.
For paste, grind the tender lower stalk and freeze it in 1-tablespoon mounds.
Keep the freezer at 0 degrees F, and use the frozen lemongrass within 3 to 6 months for best quality.
Use frozen lemongrass in cooked dishes, since thawing softens the texture.

Why lemongrass freezes well

Lemongrass has a firm, fibrous stalk. Kitchprep notes that “Lemongrass has a firm, fibrous stalk, so it freezes better than soft herbs like basil leaves.” That firmness helps the stalk hold its shape in the freezer, and it means the frozen piece is easy to handle when it is time to cook.

The freezer also slows spoilage. Ohio State University Extension explains that “Freezing slows the growth of microorganisms that cause food spoilage.” The fact sheet adds that freezing does not eliminate these microorganisms, so the frozen product still needs careful handling after thawing. This is why the storage time and the handling steps below matter.

Step 1: Clean and dry the stalks

Start with fresh stalks that are firm and free of soft or dark spots. Remove the outer layers that are dry or damaged, and rinse the stalk to remove soil. Dry it well before freezing. Kitchprep warns that “Extra water on the surface turns to ice crystals, which can dull the flavor and make the stalks stick together in the bag.” Pat the stalks dry with a clean towel or let them air dry briefly on a rack.

Ohio State University Extension’s herb guidance says to “Wash and dry herbs thoroughly” before freezing. The same principle applies to lemongrass, since surface moisture is the main cause of ice crystals and clumping in the bag.

Step 2: Choose the cut

How you cut lemongrass affects how you will use it later. Kitchprep describes freezing whole or chunked stalks, and says to “Cut the cleaned stalks into 3- to 4-inch pieces.” Chunks are useful for soups, stocks, and simmered dishes where the stalk is removed before serving. Thin slices or minced pieces work better for stir-fries and curries, because they release their flavor quickly.

America’s Test Kitchen gives a paste method, which is the most convenient cut for regular cooking. It says to “Make paste in mortar and pestle or food processor and freeze in 1-tablespoon mounds on plate.” Use the tender lower part of the stalk for the paste, and set the tougher outer pieces aside for flavoring stock.

Step 3: Portion before freezing

Portioning makes the frozen lemongrass more useful. A cook who freezes one large batch will have to thaw and cut more than is needed for each recipe. Freezing in measured amounts avoids that step. For paste, the 1-tablespoon mounds on a plate are the method America’s Test Kitchen describes, and they can be frozen first, then moved to a bag once firm.

Kitchprep suggests splitting a batch by cut when lemongrass is used in many recipes, so the cook does not need to re-cut later. Label each bag with the cut style and the date. A clear label such as “sliced, 2 tablespoon portions” saves time on a busy day.

Step 4: Pack to limit air and odor

Pack the lemongrass in a freezer bag or airtight container, and press out as much air as possible. Kitchprep recommends packing the stalks “in a freezer bag in one layer if you can,” which helps them freeze faster and lie flat for easier stacking. Penn State Extension notes that herbs can pass their odors to other foods in the freezer, and it advises that “Strong smelling herbs should be double wrapped in foil or placed in freezer jars to avoid the transfer of odors.” Lemongrass is aromatic, so the same care is worth taking with it.

For the paste, transfer the frozen mounds to a zipper-lock bag once they are solid. Press the bag flat before sealing so the mounds stack neatly.

Step 5: Set the freezer and track the time

Ohio State University Extension advises keeping the freezer at a steady temperature and notes, “Keep your freezer at 0 degrees Fahrenheit.” A freezer thermometer helps confirm that the setting holds. The same fact sheet says that frozen herbs “may be safe to eat after a year or longer,” but that “it is recommended that they be used within 3–6 months for best quality.” The quality guidance is the more useful target for planning, because it reflects flavor and texture rather than only safety.

America’s Test Kitchen gives a shorter quality window for whole frozen stalks, up to 3 months. For planning, the lower figure is the safer choice. Use the oldest bags first, and check the color and smell before cooking with any portion that has been frozen for a long time.

Using frozen lemongrass

Frozen lemongrass does not need to be fully thawed for most dishes. America’s Test Kitchen says there is “No need to thaw before using” for paste frozen in mounds. Whole frozen stalks can be thawed briefly if they need to be bruised or sliced. Penn State Extension describes using frozen herb cubes directly in cooking, and says to “add a frozen cube in soups, sauces, stews or other combination cooked dishes.”

Texture changes after freezing. Penn State Extension notes that “Keep in mind that freezing will cause the water in the cell walls to expand, and the herbs will be limp when thawed.” Ohio State adds that “Herbs will have textural changes after being frozen and thawed.” Frozen lemongrass is therefore best in cooked dishes such as broths, curry bases, and braises. It is less suitable for raw garnishes or thin, crisp slices.

Do not refreeze lemongrass after it has thawed. Once thawed, use it within the same day, and keep it chilled until it goes into the pot.

A note on drying instead

Some cooks prefer dried lemongrass for teas and long-simmered dishes. Penn State Extension notes that “Some herbs maintain their flavor better when frozen instead of dried.” The choice depends on the dish. For drying steps and preservation guidance, follow the extension sources and see the guide on how to dry herbs.

If you grow your own lemongrass, the planting and harvest timing affects how much you will want to freeze at once. The guide on how to grow lemongrass covers that side of the process.

How we chose

The sources were selected because they cover freezing herbs with an extension-backed method, or give lemongrass-specific steps. Ohio State University Extension and Penn State Extension were used for storage temperature, quality time, texture, and odor guidance. Both pages cover herbs in general and do not name lemongrass, so their advice is applied to lemongrass with that limit in mind. Kitchprep and America’s Test Kitchen were used for lemongrass-specific cutting, packing, and paste steps, and both are labeled as non-extension in the sources list.

What we could not verify

No extension source checked named lemongrass on its freezing page. The quality window of 3 to 6 months is a general herb figure. The sources also differ on how much flavor survives long freezer storage, and the guide does not give a lemongrass-specific freezer limit from an extension publication.

What the sources do not say

The sources checked do not give a tested freezer life for lemongrass from a food safety agency. They do not say how much aroma remains after a set number of months. They also do not describe a test of frozen lemongrass in oil, which some cooks use. Readers who need an official freezing guideline should check their state’s extension website, and any method that involves oil or acid should follow tested USDA or extension guidance.

Frequently asked questions

Do I need to blanch lemongrass before freezing?

The sources checked do not call for blanching. The steps described are cleaning, drying, cutting, packing, and freezing. Blanching is not described in the sources for this guide.

How long can frozen lemongrass last?

Ohio State University Extension recommends using frozen herbs within 3 to 6 months for best quality. America’s Test Kitchen gives up to 3 months for whole stalks.

Can I cook with lemongrass straight from the freezer?

Yes, for most cooked dishes. America’s Test Kitchen says paste in mounds needs no thawing before use, and Penn State Extension describes adding frozen cubes directly to soups, sauces, and stews.

Will frozen lemongrass taste as strong as fresh?

Kitchprep says the flavor oils stay in the stalk well when it is frozen quickly and packed with as little air as possible. The sources do not give a measure of how strong the flavor is compared with fresh lemongrass.

Can I refreeze lemongrass after thawing?

The sources checked advise against refreezing after thawing. Thawed herbs have changed texture, and they should be used promptly and kept chilled until cooking.

Sources

Ohio State University Extension, “Food Preservation: Preserving Herbs—Freezing and Drying,” https://ohioline.osu.edu/factsheet/hyg-5360 (opened 2026-10-27; general herbs)
Penn State Extension, “Freezing Herbs,” https://extension.psu.edu/freezing-herbs (opened 2026-10-27; general herbs)
Kitchprep, “Can You Freeze Lemongrass? | Store It Without Flavor Loss,” https://kitchprep.com/can-you-freeze-lemongrass/ (opened 2026-10-27; non-extension)
America’s Test Kitchen, “How to Buy, Prep, and Store Lemongrass,” https://www.americastestkitchen.com/articles/2420-how-to-buy-prep-and-store-lemongrass (opened 2026-10-27; non-extension)