You know how it is. You go to the Asian supermarket and buy a bunch of lemongrass when all your recipe calls for is one stalk. Here’s what to do with the rest.

Put the unused stalks into water in a vase for three weeks. Change the water each two days. However tightly it has been cut from the roots, within a few days you will see new white roots forming at the base. Once you have good roots plant them out into potting compost and keep them watered but not soaking. Mine are in the greenhouse for the moment but they are sub-tropical so I’ll bring them inside on a sunny windowsill during winter. They are ideal in pots outside during the summer where they will quickly form clumps which you’ll be able to pick from next year.

How to use lemongrass

It’s easy to think that lemongrass is just tough dry splinters and, once having spat out shards from your otherwise delicious curry, you decide never to venture further. But the trick is to take off all the tough outer layers, cut off the bottom 3 or 4 cms and the top too, so you are left with about 6-8 cms of more tender stalk. This then has to be tenderised to release all those wonderfully fragrant oils, so you need to bash it with a rolling pin or meat tenderiser. If you want to flavour soups or sauces - or make tea you just lob it in whole, like you would a bay leaf, then fish it out before serving. If you want to use it in stir fries or curries then chop it finely after tenderising it and add it to your dish towards the end of its cooking.

Alternatively lemongrass is delicious as a tea, especially with its close relative ginger. Again, peel and crush before adding to boiling water.

Feel free to share your lemongrass recipes in the comments.