How to use lemongrass: This guide both illustrates and explains it super clearly. Lemongrass is a delicious ingredient in so many recipes, and might seem daunting to use, but this method will change that.
If you’ve never tasted anything with lemongrass in it, or taken in its alluring fragrance, it’s time!
What is Lemongrass?
- Lemongrass is a tall, perennial grass that’s native to tropical and sub-tropical climates of Asia, Australia and Africa.
- It’s tough, fibrous and only a small portion of it can actually be used. It’s therefore often daunting to use.
- Side note: While we’re exploring it for the purpose of cooking and working its wonderful flavor into our recipes, it’s notable that it is among the most popular essential oils. The oil is used primarily for its health benefits. (You can learn more about that here.)
What does lemongrass taste like?
- While it looks much like a scallion, the flavor is lemony.
- Lemongrass has more than the flavor of lemon though — it also has delicious, subtle notes of ginger, lime, and mint.
What can you make with lemongrass?
Here are a few of my favorite recipes:
- Thai Baked Mahi Mahi Recipe
- Gai Lan Recipe with Garlic and Coconut
- Easy Thai Yellow Curry Paste Recipe
- Red Curry Lemongrass Soup
With this awesome method below, it’s super easy and the results are perfect. Be daunted no more . . . .
Only use the bottom white portion of lemongrass. The dark green portion of the stalks can be cut off. (My instinct is always to use them when making stock, but they don’t impart much flavor.)
– 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.
– Now use a meat mallet to firmly and gently smash it.
(If you don’t have a meat mallet, you can use the bottom of a small sauté pan.)
– Use a Chef’s knife to finely chop smashed lemongrass.
It’s ready for a stir-fry, marinade, soup, or wherever you think it belongs.
- 1 stalk lemongrass, wahsed and dried
- Cut off all of the dark green portion of the lemongrass stalk and discard them.
- 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.)
- Use a meat mallet to firmly, but gently, smash the remaining lemongrass. (If you don’t have a meat mallet, you can use the bottom of a small sauté pan.)
- Use a Chef’s knife to finely chop smashed lemongrass.
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