I went on a hunt for fresh stalks of lemongrass and my search turned out to be fairly effortless. Rows of canvas umbrellas and a crowd of meandering people caught my eye as I cruised Venice Boulevard to make my way to the Farmers Market in Culver City. Luckily, I found a vendor with bundles of fresh lemongrass stacked in a big beautiful pile. I’ll take two please.
Besides farmers markets, fresh stalks of lemongrass can be found in Asian, Indian, Caribbean, and Mexican markets, in many health food markets, and can be purchased online.
Selecting The Best Stalks
Lemongrass has long, thin, sharp grass-like light green leaves, and a scallion-like bulb base. I asked the vendor what to look for when choosing fresh lemongrass. He suggested looking for pinkish color bulbs and selecting stalks that don’t look dry and brittle.
Lemongrass is a wonderful aromatic herb with a mild lemony fragrance, but you wouldn’t know this by just picking it up and smelling it. Its distinct aroma is found in the bulb of its stalk insulated by its outer leaves.
Storing Lemongrass
There are a few ways to store and keep lemongrass fresh. One way is to place the stalks in a vase with an inch or so of water, as you would a bouquet of flowers. You can keep the stalks in a tightly sealed bag or container in the refrigerator for up to 3 weeks. Lemongrass also freezes well, something you might consider for longer-term storage. It should keep up to 6 months when stored properly.
Working with Lemongrass
Begin by peeling off the outer layer of leaves, then cut away the dry top of the stalk, and rinse off the bottom bulb. Whole lemongrass is not very chewable. The stalks are too tough to eat on their own and are often removed from dishes prior to serving, similar to using a bay leaf or a spice bouquet.
Lemongrass can be minced and chopped. You can also bruise the bulb of the lemongrass [a technique often used with garlic cloves] to release its lemony flavor. Simply press down on the bulb end with the side of a large knife [such as a Chef’s knife] or pound lightly with a kitchen mallet.
Culinary Use
Fresh, dried, or powdered, lemongrass can be used to add its wonderful flavor to a variety of recipes. I’m trying my hand at drying fresh lemongrass [the image above shows sliced lemongrass drying in the measuring cup to the left, and right of it is freshly sliced lemongrass].
This is a very pungent herb normally used in small amounts [think flavor accent or enhancer, similar to the function of a bay leaf]. The lovely aroma of lemongrass is associated with Asian recipes, Thai, Vietnamese, Malaysian, as well as Indian and Caribbean cuisine.
Lemongrass blends well with garlic, chilies, Kaffir lime, galangal, ginger, cilantro, and many other herbs and spices. It makes an excellent tea, and is frequently used in curries and soup recipes.
Substitutes
Fresh lemon zest
Lemon balm
Lemon verbena
Powdered lemongrass also called Sereh powder
Dried lemongrass [reconstituted before use].
Healing Benefits
Lemongrass [ Cymbopogon ciatrus ] is not only a delicious in recipes it has multiple healing benefits. Studies suggest that lemongrass is a good cleanser that helps us detoxify and eliminate toxins in the body. It also helps cut down uric acid, cholesterol, and excess fats. It stimulates our blood circulation and digestion, and is a great tonic for our skin.
Lemongrass in the Garden
I heard that you can take a stalk of this lovely perennial, ideally one that still has roots attached, and plant it in a pot or directly into the ground with a good mix of potting soil. The next time I pick up lemongrass I plan to try this and see what happens. I would love to have access to this amazing herb, especially since learning of its many benefits. Maybe I’ll be lucky and report back that I have a flourishing lemongrass bush.
~~~~~~~~Have you used fresh lemongrass, if so, how did you use it in a recipe?
A recipe featuring the lovely herb will post soon.
~ ~ ~ ~ ~ ~ ~ ~ Learn more about Raw Epicurean’s
Herb of the Month Club and how your name can be selected for the awesome
Herb of the Month gift bundle featuring “Nettle”, courtesy of our generous sponsor
Mountain Rose Herbs.
Back to Top ⇑
Related posts:
- Nettle :: Herb of the Month
- Raw Creamy Celery Soup
- Apple Celery Salad
I went on a hunt for fresh stalks of lemongrass and my search turned out to be fairly effortless. Rows of canvas umbrellas and a crowd of meandering people caught my eye as I cruised Venice Boulevard to make my way to the Farmers Market in Culver City. Luckily, I found a vendor with bundles of fresh lemongrass stacked in a big beautiful pile. I’ll take two please.
Besides farmers markets, fresh stalks of lemongrass can be found in Asian, Indian, Caribbean, and Mexican markets, in many health food markets, and can be purchased online.
Selecting The Best Stalks
Lemongrass is a wonderful aromatic herb with a mild lemony fragrance, but you wouldn’t know this by just picking it up and smelling it. Its distinct aroma is found in the bulb of its stalk insulated by its outer leaves.
Storing Lemongrass
There are a few ways to store and keep lemongrass fresh. One way is to place the stalks in a vase with an inch or so of water, as you would a bouquet of flowers. You can keep the stalks in a tightly sealed bag or container in the refrigerator for up to 3 weeks. Lemongrass also freezes well, something you might consider for longer-term storage. It should keep up to 6 months when stored properly.
Working with Lemongrass
Begin by peeling off the outer layer of leaves, then cut away the dry top of the stalk, and rinse off the bottom bulb. Whole lemongrass is not very chewable. The stalks are too tough to eat on their own and are often removed from dishes prior to serving, similar to using a bay leaf or a spice bouquet.
Lemongrass can be minced and chopped. You can also bruise the bulb of the lemongrass [a technique often used with garlic cloves] to release its lemony flavor. Simply press down on the bulb end with the side of a large knife [such as a Chef’s knife] or pound lightly with a kitchen mallet.
Culinary Use
Fresh, dried, or powdered, lemongrass can be used to add its wonderful flavor to a variety of recipes. I’m trying my hand at drying fresh lemongrass [the image above shows sliced lemongrass drying in the measuring cup to the left, and right of it is freshly sliced lemongrass].
This is a very pungent herb normally used in small amounts [think flavor accent or enhancer, similar to the function of a bay leaf]. The lovely aroma of lemongrass is associated with Asian recipes, Thai, Vietnamese, Malaysian, as well as Indian and Caribbean cuisine.
Lemongrass blends well with garlic, chilies, Kaffir lime, galangal, ginger, cilantro, and many other herbs and spices. It makes an excellent tea, and is frequently used in curries and soup recipes.
Substitutes
Fresh lemon zest
Lemon balm
Lemon verbena
Powdered lemongrass also called Sereh powder
Dried lemongrass [reconstituted before use].
Healing Benefits
Lemongrass [ Cymbopogon ciatrus ] is not only a delicious in recipes it has multiple healing benefits. Studies suggest that lemongrass is a good cleanser that helps us detoxify and eliminate toxins in the body. It also helps cut down uric acid, cholesterol, and excess fats. It stimulates our blood circulation and digestion, and is a great tonic for our skin.
Lemongrass in the Garden
I heard that you can take a stalk of this lovely perennial, ideally one that still has roots attached, and plant it in a pot or directly into the ground with a good mix of potting soil. The next time I pick up lemongrass I plan to try this and see what happens. I would love to have access to this amazing herb, especially since learning of its many benefits. Maybe I’ll be lucky and report back that I have a flourishing lemongrass bush.
Have you used fresh lemongrass, if so, how did you use it in a recipe?
A recipe featuring the lovely herb will post soon.
Learn more about Raw Epicurean’s Herb of the Month Club and how your name can be selected for the awesome Herb of the Month gift bundle featuring “Nettle”, courtesy of our generous sponsor Mountain Rose Herbs.
Back to Top ⇑
Related posts: