Lemongrass can be used dried or fresh and adds a lovely citrus flavor to soups, curries, and teas. Lemongrass is also commonly used to season fish, poultry, beef and seafood. Lemongrass is also known for its medicinal properties and the oil can be applied to the skin to relieve headaches, muscle pain, and stomach pain.
Tips for Cooking:
– remove the tough outer leaves, leaving a pale yellow stalk that is easier to slice.
– use a sharp serrated knife to cut off the knob at the very end of the stalk, toss in the compost
– Slice the stalk very thinly 2/3 of the way up the stalk or until you hit a woodier part (save this part of the stalk for seasoning or tea)
– If you want to process the sliced stalk further, use a food processor or mortar and pestle—lemongrass is fibrous—you can use it as slices, but chewing it can be tough
– A whole lemongrass stalk can be tied around itself to make it smaller and simmered in soups and curries to add a bright citrus flavor. It can then be easily removed before serving.
– To make use of the upper end of the stalk, score it with a knife and bend it to bruise it and release its aroma. Then toss it into a soup or curry for extra flavor. Just remove it before serving or warn folks not to try to eat it.
– Use the tough portion of the stalk to brew lemongrass tea, a refreshing and medicinal drink with strong antioxidant and antibacterial properties.
Refreshing Lemongrass Tea
You’ve gotten lemongrass in your share week after week—-you’ve added it to curries and soups and given it to friends but it’s still piling up. Some of it is drying up and doesn’t look so fresh anymore. Don’t worry! It’s perfect for tea! Make a big batch and keep it in the fridge to stay hydrated and calm.
– 2 lemongrass stalks whole (or you can just use the leaves and green parts left over after cooking with the core)
– a little knob of fresh ginger (optional)
– a pinch of ground cinnamon (optional)
– a touch of honey (optional)
Place lemongrass and any other ingredients in a big jar, teapot, pot, or anything else heat-proof. Pour boiling water over everything and let steep for 10-20 minutes. Enjoy warm or chilled.
Be Creative: Try adding this to your favorite black tea or if you brew your own kombucha, I think it would be great added to that. I also secretly want to make lemongrass coconut milk popsicles!
Grilled Lemongrass Shrimp Skewers
- 10-12large(10-12/lb)shellon shrimp
- 1/4 cup minced lemongrass
- 4 tbs Sriracha hot sauce
- 1 lime
- 1 tsp salt
- 1 clove garlic,minced
- 4-6 sprigs fresh ngo om(rice paddy herb) finely chopped (Substitute cilantro)
- Bamboo skewers, soaked in water for about 1 hr.
- Coriander, for garnish
De-vain shrimp. In mixing bowl,combine oil,lemongrass, Sriracha, salt, garlic and shrimp. Allow to marinade in the fridge for about 1 hr. Skewer the length of the shrimp by in- serting it in the tail and out through the head, straightening the curve of shrimp out. Grill until meat becomes opaque, about 4- 6 minutes. Garnish with finely chopped ngo om (or cilantro). For the dip, squeeze a wedge of lime with Sriracha and top with finely chopped corian- der.