Rinse the lemongrass under cold water to remove any dirt.

Remove any tough outer stalks.

Trim the outer stalks as necessary.

Use a sharp knife to cut the lemongrass, separating the green part (the top) from the white part (the bottom).

Place the tough outer stalks and the green parts of the lemongrass together in a plastic ziplock bag or silicone freezer bag. These parts of the lemongrass can be used to flavour soups and stews.

For the white parts of the lemongrass, roughly chop them into short lengths.

Place the chopped lemongrass into the bowl of a large food processor.

Chop the lemongrass as finely as possible, scraping down the bowl as necessary.

Transfer the chopped lemongrass to a silicone ice cube tray with a fitting lid.

Place the tray in the freezer overnight.

Once the lemongrass is completely frozen, remove the cubes of lemongrass and store them in a silicone freezer bag or plastic freezer bag.

To use, place the desired quantity of garlic cubes at room temperature for about 10 minutes to soften and defrost. Alternatively, you can microwave the frozen lemongrass in a small bowl in short bursts until it has just softened.