Harvesting –

Ideal Time to Harvest:
- Best harvested in late summer to early fall.
- Stalks should be at least 12-18 inches tall and about half an inch thick.
Signs of Readiness:
- Base of the stalks should be firm and white.
- Leaves should be green and aromatic.
Harvesting Process:
- Use a sharp knife or garden shears to cut the stalks.
- Cut the stalks as close to the base as possible.
- Select the thicker, more mature stalks for the best flavor.
After Harvesting:
- Remove the tough outer layers to reveal the tender inner stalk.
- Trim the roots and the top leafy part, leaving the lower 6-8 inches of the stalk.

Storing lemongrass –

Refrigeration: Store fresh lemongrass in the refrigerator for up to two weeks or freeze for longer storage.

Using lemongrass –

Flavoring Soups and Stews:
- Add whole stalks to broths, soups, and stews for a citrusy, aromatic flavor.
- Remove the stalks before serving.
Marinades and Rubs:
- Finely chop or pound the lemongrass to use in marinades for meats, poultry, and seafood.
- Combine with garlic, ginger, and other spices for a flavorful rub.
Tea and Infusions:
- Use fresh or dried lemongrass to make herbal teas.
- Infuse in hot water with other herbs like mint or ginger.
Curries and Stir-Fries:
- Slice thinly and add to curries and stir-fries for a bright, lemony flavor.
- Pair with coconut milk for traditional Thai dishes.
Salads and Dressings:
- Thinly slice or mince lemongrass to add to salads.
- Blend with lime juice, fish sauce, and chili for a tangy dressing.
Sauces and Dips:
- Incorporate minced lemongrass into sauces and dips for an extra layer of flavor.
- Works well in peanut sauce or chili paste.
Desserts:
- Infuse lemongrass in syrups for use in desserts like panna cotta or sorbet.
- Pair with tropical fruits like mango and coconut.
Cocktails and Mocktails:
- Use lemongrass to infuse spirits or simple syrups for cocktails.
- Combine with ginger and lime for refreshing mocktails.