Yellow-green in color and resembling large scallions, lemongrass is native to Malaysia and grown throughout Southeast Asia and California.
Lemongrass is an essential flavoring ingredient in Thai cuisine and Southeast Asian cooking, where its vibrant citrusy aroma and refreshing taste elevate a wide array of dishes. From fragrant soups to aromatic stir-fries, lemongrass adds a unique depth of flavor that complements spicy, savory, and sweet flavors alike.
In cooking, only the lower portion of the stalk, from the base to the point where the leaves branch out, is typically used. This part of the lemongrass imparts its intense lemony essence, balancing the heat of chilies, enhancing the freshness of herbs like mint, and infusing dishes with a bright citrus zing. The essential oil citral, also found in lemon peel, contributes to lemongrass’s distinctive flavor and fragrance, making it an indispensable ingredient in Asian culinary traditions.
Lemongrass holds a revered place in Asian cuisine, not only for its culinary contributions but also for its medicinal properties. Rich in antioxidants and known for its digestive benefits, lemongrass is often brewed into teas or used in traditional remedies to promote wellness. Its versatility extends beyond the kitchen, as it’s also used in aromatherapy and herbal medicine. In Asian households, lemongrass is cherished for its ability to uplift the senses and bring a touch of brightness to both culinary creations and holistic practices.
Storage and use
Purchasing and storing lemongrass effectively is crucial to preserving its unique flavour and aromatic qualities. Fresh lemongrass, commonly used in Asian cuisine, offers a citrusy and slightly floral aroma that enhances a variety of dishes such as curries, soups, and stir-fries. However, fresh lemongrass can dry out and lose its potency quickly if not stored properly. It should be wrapped in a damp paper towel and stored in the refrigerator, where it can last for up to two weeks. On the other hand, canned or frozen lemongrass provides a practical alternative, maintaining its aromatic and flavourful properties for several months. This method of storage ensures a consistent supply of high-quality lemongrass, eliminating the risk of spoilage and waste. Frozen lemongrass is also convenient, as it can be used directly from the freezer, making it an excellent option for home cooks and chefs looking to infuse their dishes with authentic Asian flavours without the hassle of frequent fresh purchases. Once opened, canned lemongrass should be stored in the fridge and consumed within a few days. Another alternative is lemongrass paste, which is often available in small squeeze tubes that generally lasts a month once opened. Lemongrass paste offers the convenience of adding lemongrass flavor to your soup or curry, albeit without the texture of the lemongrass stalks themselves.