How to Store Lemongrass
Fresh lemongrass keeps its aroma best when it is stored cool and moist and used within a few weeks, but it also freezes and dries very well for year-round use. Because the stalks are fibrous, they hold up better in storage than delicate leafy herbs. A little planning at harvest lets you keep the citrus flavor on hand through winter, especially in colder US regions where the plant will not survive outdoors.
Best storage conditions
Store fresh stalks in the refrigerator at about 40 degrees Fahrenheit with high humidity, ideally in the crisper drawer. Wrapping the stalks loosely in a damp towel or a perforated bag holds moisture without trapping condensation. Keep them away from the coldest spots of the fridge where they might freeze unevenly.
How long it keeps
Whole fresh stalks stay usable in the refrigerator for about two to three weeks, and often longer if the base is firm. Frozen lemongrass keeps its flavor for around six months or more. Dried lemongrass, stored airtight in a cool, dark cupboard, holds usable aroma for roughly six months to a year.
Storage methods
The simplest method is refrigerating trimmed whole stalks wrapped in a damp cloth or bag. For freezing, slice or mince the tender base and freeze it in small portions, or freeze whole bruised stalks in a sealed bag for soups and stocks. To dry, slice the base thinly and air-dry or use a dehydrator on low heat, then store the pieces in an airtight jar.
Freezing & preserving
Freezing and drying are the most practical ways to preserve lemongrass at home, and frozen minced stalk keeps flavor closest to fresh. Home canning of plain lemongrass is not recommended, and it is a low-acid ingredient, so any canned mixture that includes it must follow a tested USDA or National Center for Home Food Preservation recipe and be processed by pressure canning as that recipe directs. Do not improvise canning times or add lemongrass to a tested recipe that was not developed with it. For most cooks, freezer bags and dried jars are safer and easier.
Tips
Label frozen and dried portions with the date so you use the oldest first. Bruise or lightly crush stalks before freezing to help them release flavor later. Save the tough green tops and trimmed outer layers, which are too fibrous to eat, by freezing them to simmer in stocks and teas.
General home-storage guidance. For home canning and preserving safety, follow USDA and National Center for Home Food Preservation (NCHFP) guidelines. Page updated Aug 4, 2026.