How to Store Lemongrass: Fridge, Freezer, and Frozen Paste
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Knowing how to store lemongrass helps a fresh bunch last through several meals instead of wilting in the crisper. Lemongrass keeps reasonably well in the refrigerator for a few weeks, and it freezes well whole or as a paste. The guidance checked for this article comes from a university extension fact sheet and two non-extension food guides. This article covers the refrigerator and freezer methods, the time ranges the sources give, and the points where they do not agree.
Quick answer
- Refrigerate fresh stalks in a tightly sealed plastic bag. The University of Guam Cooperative Extension fact sheet gives up to 3 weeks.
- Freeze whole stalks in a zipper-lock bag after trimming the green tops. America’s Test Kitchen gives up to 3 months.
- Turn the rest into a paste, freeze it in 1-tablespoon mounds, and move the mounds to a bag.
- Thaw whole stalks briefly before use, but the paste can go straight into the pan.
Start with fresh, firm stalks
Storage works best when the lemongrass is fresh at the start. The University of Guam Cooperative Extension fact sheet on lemongrass describes harvest timing and advises that “It is recommended to pick the stalk right before use.” Check the cut end and the outer layers before storing. Discard any stalks that are slimy, dark, or smell sour, since these will not improve in storage.
Lemongrass is a tough stalk, and its aroma comes from oils inside the tissue. The more the stalk is bruised or cut before storage, the faster it can dry out or lose aroma. Keep whole stalks intact until you are ready to use or freeze them.
Method 1: Refrigerate whole stalks
The refrigerator is the simplest method for lemongrass you plan to use within a few weeks. The extension fact sheet recommends storing “fresh lemon grass in the refrigerator in a tightly sealed plastic bag for up to 3 weeks.” Sealing the stalks in a bag limits moisture loss, which keeps the stalk firm.
America’s Test Kitchen gives a slightly shorter window. It says to “Wrap untrimmed stalks tightly in plastic wrap or aluminum foil and store for up to 2 weeks.” Trim the green top only when you are ready to cook, since that is the step America’s Test Kitchen describes for freezing.
Both sources point to the same practical plan. Use the refrigerated stalks within about two weeks for the best flavor, and check them regularly. If the outer layers turn dark or soft, peel them back and check whether the inner stalk is still firm before using it.
Method 2: Freeze whole stalks
Freezing is the best option for a larger amount or for a longer hold. America’s Test Kitchen gives this method for whole stalks: “Trim green tops from stalks, wrap stalks in plastic, then seal in zipper-lock bag. Freeze for up to 3 months.” Trimming the green tops removes the tough part that is hardest to use in cooking. Keep the trimmed stalk and wrap it well before sealing.
The University of Guam fact sheet describes freezer storage in bags and gives a longer figure: “Store in freezer bags for about 6 months without any flavor loss.” That statement is one extension’s claim, and the other sources checked do not confirm it at that length. For planning purposes, the shorter figure is the safer choice. Label the bag with the date, and use the oldest stalks first.
Whole frozen stalks do not need to be fully thawed. America’s Test Kitchen advises thawing briefly before using them, which makes them easier to bruise or slice. Once thawed, use the stalks promptly, and do not refreeze them.
Method 3: Make and freeze lemongrass paste
A paste is the most convenient form for cooking. America’s Test Kitchen describes the steps: “Make paste in mortar and pestle or food processor and freeze in 1-tablespoon mounds on plate. Transfer frozen portions to zipper-lock bag. No need to thaw before using.” Use the tender lower part of the stalk for the paste, since the tough outer layers can be fibrous. Set aside the tougher pieces for flavoring a broth.
Freezing the paste in measured mounds lets a cook take out only what a recipe needs. A bag of frozen mounds can go straight into a hot pan, soup, or curry, and it avoids the step of thawing and measuring each time. Label the bag and note the date, since frozen paste can look the same after several months.
Kitchprep describes a similar approach for minced or sliced lemongrass: “Frozen in small mounds or cubes, then bagged 3–4 months.” That figure is shorter than the 6-month extension figure, which is one reason the sources do not agree on a single limit.
What freezing does to texture
Freezing changes the texture of lemongrass. Kitchprep notes that “Texture softens after freezing, but the bright aroma stays strong enough for most cooked dishes and many teas.” Thawed stalks are softer and less crisp than fresh ones. Kitchprep also observes that “Defrosted slices bend more and chew less cleanly than fresh ones, so most cooks treat frozen lemongrass as a flavoring to simmer and then remove, or as part of a blended paste.”
This means frozen lemongrass works well in simmered broths, soups, stews, and curry bases, where the stalk is removed before serving. It is less useful for garnishes or for thin slices that need to stay crisp. Plan the use of each form around this difference.
Choosing the right method
For a bunch you plan to cook with this week, refrigerate the stalks in a sealed bag. For a larger amount, or for stalks you do not expect to use within two weeks, freeze the whole stalks after trimming. For regular cooking, the paste in mounds is the most practical option, because it can be used straight from the freezer.
Whichever method you use, check the stalks or the frozen portions for color, smell, and texture before cooking. A portion that smells sour or has changed color should be discarded.
If you grow your own lemongrass, the timing of harvest matters as much as storage. The guide on how to grow lemongrass covers planting and harvest, and the guide on how to dry herbs covers another way to keep herbs for later use. For general cool storage of harvested crops, see how to store freshly harvested vegetables.
How we chose
The sources were selected because they give storage times for fresh lemongrass in the refrigerator and freezer. The University of Guam Cooperative Extension fact sheet was included because it is a university extension source that covers refrigerator and freezer storage in the same publication. America’s Test Kitchen and Kitchprep were included because they give specific steps for whole stalks and paste, and they are labeled in the sources list as non-extension. Where the sources disagree, the disagreement is reported rather than resolved.
What we could not verify
The sources did not agree on a single freezer limit. The extension fact sheet gives about 6 months, America’s Test Kitchen gives up to 3 months for whole stalks, and Kitchprep gives 3 to 4 months for mounds or cubes. The extension figure’s claim of no flavor loss was not confirmed by another source checked here.
What the sources do not say
The sources do not give a test of flavor loss at each month of freezing, and they do not say how the storage life changes if the stalks are bruised before freezing. They do not give a tested safety limit for frozen lemongrass from a food safety agency. Readers who need an official recommendation should check their state’s extension website, and any preservation method that involves oil or acid should follow tested USDA or extension guidance.
Frequently asked questions
How long does fresh lemongrass last in the fridge?
The University of Guam Cooperative Extension fact sheet gives up to 3 weeks in a tightly sealed plastic bag. America’s Test Kitchen gives up to 2 weeks for stalks wrapped tightly in plastic wrap or foil.
Can you freeze lemongrass whole?
Yes. America’s Test Kitchen advises trimming the green tops, wrapping the stalks in plastic, and sealing them in a zipper-lock bag for up to 3 months. Thaw them briefly before use.
Do I need to thaw frozen lemongrass paste?
No. America’s Test Kitchen says there is no need to thaw paste frozen in 1-tablespoon mounds before using it in cooking.
Does frozen lemongrass lose flavor?
Kitchprep notes that texture softens after freezing, but that the aroma stays strong enough for most cooked dishes. The University of Guam fact sheet says frozen stalks hold their flavor for about 6 months, though that is one source’s statement.
Can I use frozen lemongrass in fresh dishes?
Frozen lemongrass is best in simmered dishes and blended pastes. Kitchprep notes that thawed slices bend more and chew less cleanly than fresh ones, so it is less suitable for garnishes.
Sources
- University of Guam Cooperative Extension, “Lemongrass” fact sheet (PDF), https://uog.edu/_resources/files/extension/Lemongrass.pdf (opened 2026-10-27)
- 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)
- Kitchprep, “Can I Freeze Lemon Grass? | Best Storage And Flavor,” https://kitchprep.com/can-i-freeze-lemon-grass/ (opened 2026-10-27; non-extension)
