Lemongrass

Lemongrass is a fragrant herb with citrus flavor, common in Asian dishes.

Flavor

How to use it

Infusing Soups. Simmer lemongrass stalks in broths for a fragrant citrus note. Remove before serving.

Aromatic Marinades. Pound lemongrass into pastes; fibers release essential oils that permeate meats.

Common mistakes

• Raw stalks are tough.
• Remove too early, flavors stay trapped.

What goes with lemongrass

• Ginger. Ginger's zingy heat contrasts lemongrass's citrus aroma.
• Galangal. Lemongrass and galangal are the base of Thai tom yum and tom kha soups.
• Coconut Milk. Coconut milk mellows lemongrass with its creamy sweetness.
• Chicken thigh. Lemongrass's citrusy notes lift the richness of grilled chicken thigh.
• Fish Sauce. Lemongrass's citrus oils brighten fish sauce's deep salty umami.
• Shrimp. Lemongrass's citral brightens shrimp's sweet flavor in soups.
• Shallot. Sweet shallot rounds lemongrass's sharp citrus in pastes.
• Lime. Lime adds a sharper acidity to lemongrass's citrus notes.

Try tonight

• Infuse into a Thai curry.
• Marinate chicken for grilling.
• Brew in tea for refreshment.

Storage

Refrigerate fresh stalks; dried forms can be stored in a cool, dry place.