This photographic guide will show you how to use lemongrass. Lemongrass might seem like a daunting ingredient to use as it’s quite fibrous, but this method is easy!
If you’ve never tasted anything with lemongrass in it, or taken in its alluring fragrance, I think you’re missing out.
What is Lemongrass?
- Lemongrass is a root that looks much like a scallion and tastes lemony.
- Lemongrass has more than the flavor of lemon though — it also has delicious, subtle notes of ginger, lime, and mint.
- Lemongrass is tough, fibrous and only a small portion of it can actually be used. It’s therefore often daunting to use.
I’ve used this somewhat exotic ingredient many times in my life, and only learned the proper way to prepare it a couple of weeks ago. And lucky me, I learned this method from the delightful Katie Chin at a signing for her latest book, Everyday Thai Cooking, at Melissa’s Produce.
How to Use Lemongrass
With this awesome method, it’s super easy and the results are perfect. Be daunted no more.
Off we go . . .
Step 1: You will only be using the bottom white portion of the lemongrass, so cut off all of the dark green.
(My instinct would be to throw this top portion into a stock, but Katie said it really doesn’t impart much flavor.)
Step 2: Use your fingers to gently split, and then pull away the top layer of the lemongrass. It should come off in one piece.
Sometimes it’s necessary to take off a second layer — to get to the softest portion of the lemongrass.
Step 3: Now use a meat mallet to firmly, but gently, smash the remaining lemongrass.
(If you don’t have one, you can use the bottom of a small sauté pan.)
Step 4: Use a Chef’s knife to finely chop smashed lemongrass.
It’s brilliant, and ready for a stir-fry, marinade, soup, or wherever you think it belongs.
Later this month I’ll be doing a giveaway for Katie Chin’s, Everyday Thai Cooking, so please stay tuned.
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Rachel (Rachel's Kitchen NZ) says
July 12, 2014 at 3:38 pmGreat post Valentina – I often have people asking me how to use lemongrass now I know where to refer them.
valentina says
July 12, 2014 at 10:30 pmThanks so much, Rachel! Much appreciated. 🙂
Christina says
July 13, 2014 at 12:54 amGreat tutorial with gorgeous pictures of such a simple subject! You are impressive, Valentina!
valentina says
July 18, 2014 at 3:05 pmThanks so much, Christina!
Deb says
July 13, 2014 at 9:16 amAdore the tutorial! Lemongrass imparts such a lush flavor and only wish it were easier to find locally!
valentina says
July 18, 2014 at 3:06 pmThanks, Deb, I’ve heard lemongrass grows quite easily. I’m hoping to plant some this year . . . we’ll see what happens. 😉
David says
July 13, 2014 at 5:54 pmI am very excited that our lemongrass plant is doing really well. I hope to cook with is soon! Thanks for the “smashing” tips! 🙂
valentina says
July 18, 2014 at 3:07 pmDavid, so cool it’s growing in your yard! I’m planting mine soon. Though my thumb isn’t very green. 😉 P.S. Love the pun.
Jeanne @JollyTomato says
July 13, 2014 at 8:26 pmHey – I just learned something new! This is really cool – and the pictures are amazing! Thanks for posting.
valentina says
July 18, 2014 at 3:08 pmThanks Jeanne. I was so happy to learn this method. 😀
Danielle | Krafted Koch says
July 16, 2014 at 11:05 amThis is such a great tutorial on how to use lemongrass! I have only used it a few times in cooking and in the dried version, but now I think I need to get my hands on some of the fresh stuff!
valentina says
July 18, 2014 at 3:08 pmThanks so much, Danielle. I hope you try it! 🙂
Diego Pereira says
September 26, 2014 at 10:34 pmActually I have used the dark green part of the lemongrass for adding flavour to the rice (with ginger, garlic, and green onion) and it works perfectly. 😉
valentina says
September 26, 2014 at 10:45 pmThanks for the tip, Diego. I’ll try that. 🙂