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Lemongrass

This tropical grass has a lemony scent (hence the name) with just a hint of ginger. Native to India and tropical Asia, lemongrass shines best Southeast Asian cooking, especially Thai-inspired dishes. It also makes a lovely addition to tea (hot or iced).

Recipe Links

Lemongrass Recipes

Preparation Tips

Lemongrass is most commonly chopped in 1– to 2–inch pieces and added to soups, stews, curries, and teas. It can also be minced and used in stir-frys or as a rub for grilled or roasted meats and seafood. Most people prefer to remove pieces of lemongrass before serving (or avoid eating them) as they have a woody texture. If mincing, use just the bottom few inches of the stalks, as they’re the most tender, and will be the least “woody.” Note—the longer lemongrass cooks, the more flavor it imparts.

Storage Tips

Wrap lemongrass loosely in plastic, and store in the fridge for up to several weeks. It also freezes well—wash and dry thoroughly, chop or mince, and freeze in an airtight container for several months.
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