Lemongrass can be stored wrapped in plastic and put in the refrigerator for up to two weeks. You can also freeze it whole or cut into smaller pieces and it can be dried for later use by hanging to air-dry or by using a food dehydrator.
Lemongrass is considered an herb, and is very fragrant and aromatic. Lemongrass has tightly packed, hollow stems likened to a rather flat scallion.
There are three parts to lemongrass and all the parts of the lemongrass can be used; the leaves, the middle stalk and the bulb. The bulb contains the most refreshing lemon essence and only needs to be used in small amounts. The stalk has good flavor but is not as intense as the bulb’s and the leaves have a good lemon flavor followed by more of a “greens” taste. When using the leaves, it takes about three times more product to achieve the flavor intensity of a bulb. You can make a bundle with the leaves and use it to flavor pasta or rice while it is cooking. Remove and discard the bundle when finished cooking. You can also steep the leaves in hot water to make tea. The middle section can be cut into sections a few inches in length. You’ll find this section to be tough but flavorful. Add them to sautéed dishes, to marinades and to flavor soups; discard before eating. You can also use the stalk as a skewer for cooking kabobs or chicken satay or as a stirring stick for refreshing beverages. The bulb is the most tender portion and can be sliced into thin pieces and added to soups, salads and other entrees where it can be eaten instead of discarded. The secret to cooking with the bulb or the stem is to pound it with the back of a knife to release the oils before using.
Lemongrass combines well with ginger, garlic, basil, chilies, coconut milk, cilantro, cinnamon and clove. It is frequently used in Thai, Vietnamese, African, Indian and even Mexican cuisine. Soups, curries, marinades and teas are more common uses, but don’t limit the use of lemongrass to just these. You can use lemongrass anywhere a refreshing, crisp lemon taste is desired. It is often a key to making some of your own homemade curries combined with fresh chiles, ginger, etc.
Health & Nutrition: Lemongrass is rich in a substance called citral, traditionally distilled from the leaves and stalks. Citral has shown to be helpful in aiding in the decrease of such ailments as muscle cramps and headaches, and well as aiding in digestion. Studies have also shown that the components of the grass when boiled (in a tea for example) create multiple anti-oxidants that are believed to help prevent cancer. It also contains a mild sedative and shows power against fungal infections, when taken in tea or applied as a compress. Lemongrass also has insect repelling properties and is used to make distilled citronella, which we use to repel face flies on our cows.
Additional Fun Facts: The dried grass from the lemongrass is also ground and sold as sereh powder, one teaspoon equals one lemongrass stalk.
