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lemongrass

Recipes using lemongrass


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  • lemongrass
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  • lemongrass

what is it?

Lemongrass, a stiff grass native to India, is widely used as a herb in Asian cuisine. Evergreen in warm climates, lemongrass is a sharp-bladed, perennial, blue-green grass that grows in 3- to 6-foot-tall cascading clumps.

This citrusy plant plays a starring role in many Southeast-Asian cuisines, adding its unique flavor to everything from curries to cold drinks. Not long ago, it was nearly impossible to find, except in Asian markets. But these days, lemongrass is going mainstream, making its way into the produce section of your supermarket.

In addition to its uses in the kitchen, it’s valued medicinally as a remedy for a wide range of ailments, from stomach troubles and fever to depression. As the name suggests, it has a citrus aroma and lemony flavor. It can be dried and powdered, or used fresh.

how to choose:

Much of lemongrass’s flavor is concentrated in its lower, cane-like stalks, which is why most markets sell them already trimmed of their leafy tops, leaving just a few short, spiky blades still attached. Look for firm, pale-green stalks with fat, bulbous bottoms and reasonably fresh-looking tops (they may be a little dry but shouldn’t be desiccated or yellowed).

how to prep:

There are two main ways to cook with lemongrass, and each determines how you handle it. To infuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces. Remove the pieces before eating (they tend to be woody) or eat around them.

To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers before finely chopping or mincing. Lemongrass holds up to long cooking and gains intensity the longer it’s cooked. If you’d like a strong lemongrass flavor, add minced lemongrass at the start of cooking, browning it along with the other aromatics. For a lighter, fresher lemongrass flavor, add it near the end of cooking.

how to store:

To store, wrap in plastic and refrigerate for two to three weeks, or freeze for up to six months.

Comments (4)

humacaena writes: I not only spreads, it makes a huge plant. Mine was also sprouted from lemongrass bought online, it is now in the 3rd year, and it looks like Pampas Grass. It is enormous. It dried up this winter and has already greened up again. Make sure you have plenty of room for it! Posted: 1:15 pm on April 28th

finefoodjunkie writes: I recently had a few extra stalks of lemongrass that I did not need to use so I made a small clean cut at the base, keeping the stubby part of the stalk intact and placed it in a glass of water. It has been almost 2 weeks and it now has roots and a new shoot gowing so I will plant it in my garden. I understand that lemongrass will spread a lot like mint so I may give it a shot in a container. Posted: 12:07 pm on April 23rd

finefoodjunkie writes: I recently had a few extra stalks of lemongrass that I did not need to use so I made a small clean cut at the base, keeping the stubby part of the stalk intact and placed it in a glass of water. It has been almost 2 weeks and it now has roots and a new shoot gowing so I will plant it in my garden. I understand that lemongrass will spread a lot like mint so I may give it a shot in a container. Posted: 12:07 pm on April 23rd

finefoodjunkie writes: I recently had a few extra stalks of lemongrass that I did not need to use so I made a small clean cut at the base, keeping the stubby part of the stalk intact and placed it in a glass of water. It has been almost 2 weeks and it now has roots and a new shoot gowing so I will plant it in my garden. I understand that lemongrass will spread a lot like mint so I may give it a shot in a container. Posted: 12:07 pm on April 23rd

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