What is Lemongrass?
Lemongrass (Cymbopogon citratus) is an herb which belongs to the grass family of Poaceae. The top of the lemongrass is whitish in colour and the rest of the stem is green. Lemongrass is a popular ingredient and is used in Thailand, Vietnam, Malaysia, Cambodia, and Indonesia for its culinary and medicinal uses
It has a lemony flavour and citrus aroma.
Preparation & Storage
Fresh lemongrass stems can be stored in a refrigerator for up to two weeks. I generally buy loads of lemongrass from the Asian supermarket and then freeze them.
Cooking with Lemongrass
Lemongrass plays an important role in Vietnamese, Thai, Cambodian, Malaysian and Indonesian cooking. It is used to add aroma to curries, stews and used to marinate meat.
If I am adding lemongrass to stews and curries then I would generally sliced a littel of the top off and then flatten the top and then add it in as a whole. You would generally remove the stems of lemongrass before serving the stew or curry.
The other way of using lemongrass would be to minced it all up and mix it with other ingredient to form a paste. It is one of the main ingredients of green or red Thai curry paste.
If I was to use lemongrass to marinate meat then I would generally just mince it and then cover the meat in it.
Many people recommend subsitituting Lemongrass for Lemon zest. Although I’m not too sure whether this will work.
What forms of Lemongrass can you buy?
Recipes with Lemongrass