Lemongrass (krai, lapine)
Lemongrass is a clumping, tall stemmed, perennial grass whose stalks hold an aromatic, delicate lemony flavor. It is used widely and deeply in Thai, Vietnamese, Lao and Cambodian cuisine. The key combination of lemongrass, garlic, chile and coriander used in many of these cuisines is being studied right now by scientists for its possibly potent cold-fighting abilities.
Prepping & Eating Tips
– Always wash and dry lemongrass well before preparing.
– Cut off root stem and remove the outer leaves, middle yellow stalk and inner leaves are what is mainly used in recipes.
– Most recipes call for stalks to be bruised first and then sliced thin for adding to dishes. To bruise, cut into 2-3 inch pieces and bend until “bruised” or use blunt end of knife handle to carefully crush the stem like you do garlic – the idea is that tenderizing like this will release the aromatic and flavoring properties of the plant contained in the stem.
– When adding pieces of stalks to recipes, remember to either set aside after cooking or before serving, or let diners know that the stalks are there for flavoring as they will be too tough for eating.
– Some recipes call for finely minced lemongrass stalks and leaves. Left in fine pieces, lemongrass can deepen flavor and texture to the dish. Adds fiber too!
– You can steep inner leaves in hot water to make a nice tummy settling tea.
Selecting and Storing Tips
Select fresh, firm stalks, avoid soft or brittle. Stalk should be yellowish white, leaves green. Avoid brown leaves.
Fresh lemon grass stems can be stored unwashed in the refrigerator in a tightly sealed plastic bag for up to 3 weeks. They can also be stored in the freezer for up to 6 months without any flavor loss.