Lemon grass has an intense lemon, citrus flavour. It is native to India and tropical Asia where it has been used for hundreds of years, not just for cooking but for its oils which have natural pesticide and preservative properties. However it has only been used in western cookery for around the last 20 years!
It is the essential ingredient for Thai curries and its lemon flavour complements seafood, garlic and chillies but it works really with sweet dishes too. Lemon grass is best used to infuse dishes, as it is tough and coarse to eat.
Simple Lemon Grass tips …
- Bash the lemon grass stalks to release the oils and use to stuff whole fish before cooking.
- Break the stems and add to the water when cooking rice for a delicate lemon flavour.
- Cut into two, lengthways and use as skewers to infuse meat or fish, grill or bbq as normal.
- Make a lemon grass syrup by adding lemon grass stems to water and caster sugar, great for adding to fruit salad or cocktails
- Don’t waste any leftover lemongrass, it will keep in the refrigerator for up to 2 weeks or you can freeze it.
Where to buy me
Vitacress are proud to supply the leading UK supermarkets with their packs of herbs and pots of British-grown herbs all year round. We carefully pack the herbs in the retailer’s packaging for Marks & Spencer, Sainsbury’s, Tesco and Waitrose and you can find them in the fresh produce area.
How to look after me
Where to keep me – For maximum freshness, keep in the salad drawer of your fridge.
How to use – Peel off the outer layers, then slice finely or pound in a pestle and mortar to release the oils and flavours before adding to your chosen dish. Alternatively, break the stems and add whole to infuse dishes.