John Doe wrote:

I've blanched and frozen some lemon grass for use this winter. Has anyone
tried this?

When using the powdered lemon grass, how much to use when the recipe calls
for 1 stalk fresh lemon grass?


I've never blanched, but I did chop the working end of the lemon grass and
freeze it in single portions. I have never had a recipe call for "1 fresh
stalk of lemon grass". My books ask for 1 teas pounded fresh. Since you only
use the tender bottom end (unless you are making tea of the dried stalks) in
curries, I'd slice off the tender meat at the bottom, cut into 1/8th inch
slices and measure out about a tablespoon, double wrap and freeze. It was easy
to take out one and pound it in a mortar and pestle.
Give us a recipe, and I'll tell you the amount.
blacksalt