Lemongrass stalks are the thick, woody, green and yellow stems of the Cymbopogon citratus plant, which are used as a culinary herb for their bright, lemony flavor. They resemble large spring onions but have a tougher, more fibrous texture and are primarily used in Southeast Asian cooking, though they also appear in Western dishes. The flavor comes from aromatic oils, which are released when the stalk is bruised, pounded, or chopped.
Uses
Flavoring: Lemongrass adds a fresh, citrusy note to a wide variety of dishes, especially soups, curries, and stir-fries. It can be used whole, bruised, sliced, or finely chopped to infuse flavor.
Tea: The leaves can be used to make a light, lemony tea.
Garnish: The stalks can be used as skewers for kebabs.
Preparation
Preparation is key: The tough, fibrous outer layers of the stalk should be peeled off before use.
Bruising: For a more intense flavor, bruise the stalk with the back of a knife or a rolling pin before adding it to a dish.
Chopping/pounding: The bottom 3-4 inches of the stalk are the most edible and flavorful part. It is important to finely chop or pound this section before cooking, as the upper portion is too tough and woody.
Removing: If using the stalk whole for flavor, it is recommended to remove it before serving the dish.
Shopping and storage
Selection: Choose firm, heavy stalks that are green and yellow at the ends and show no signs of bruising.
Storage: Fresh stalks can be stored in the freezer for up to a month, wrapped well.
Freeze-dried: Freeze-dried stalks are also available, which can be reconstituted in warm water before use.
Type
Seasoning
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