Aloun Farms
91-1440 Farrington HwyKapoleiOahu(808) 677-9516Website
Evonuk Farms
1781 Omaopio RoadKulaMauiWebsite
Growing Creations
Hana Herbs and Flowers
P. O. Box 323HanaMaui(808) 248-7407Website
Ho Farms
P.O. Box 569KahukuOahu
WaianaeOahu(808) 696-2040
Mohala Farms
Kaukaonahua & Farrington HighwayWailuaOahu(808) 478-8469Website
Nalo Farms
41-574 Makakalo StreetWaimanaloOahu(808) 259-7698Website
Pit Farms
Vilath Farm


KCC Saturday Farmers Market
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
Honolulu Farmers' Market
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
Kailua Farmers' Market
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
Ala Moana Farmers' Market
1450 Ala Moana BoulevardHonoluluOahu(808) 388-9696Website
Mililani Farmers' Market
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website
Hale'iwa Farmers' Market
Waimea Valley59-864 Kamehameha HighwayHale'iwa Oahu(808) 388-9696Website
KCC @ Night Farmers' Market
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website

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.


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