Your Complete Guide To Using Lemongrass
In Cooking
NEWS
By SARAH MOORE
About Lemongrass
Lemongrass is a true grass that grows in the tropics, hailing from the family Poaceae. Closely related to citronella, it releases a nice, lemony scent when crushed.
The clump-forming grass grows between 2 and 4 feet tall, with tall, thin leaves that drape back down to the ground, which is why it also makes a lovely ornamental grass in gardens.
Origins
While some kinds of lemongrass grow well in parts of Australia, Africa, and the Caribbean, lemongrass is native to India, Burma, Thailand, Malaysia, and Sri Lanka.
Malaysia is usually considered to be its official birthplace. In general, the plant grows within roughly 30 degrees north
or south of the equator.
Flavor
Lemongrass has a lemony scent when crushed and a lemon tinge to its taste as well. However, it's not as sour as lemon and is often described as floral and slightly sweet.
It has a herby, minty, and almost grassy flavor profile that cooks into something smooth, mild, and sharp, all without the risk of bitterness
that lemon may sometimes add.
Availability
Most grocery stores will have lemongrass. Just look for the greenish-white stalks, which can also have a yellow tinge, in the produce department next to other herbs.
You can also visit an Asian foods store or an import store along with stores that cater to African and Caribbean cooking. You may also find it in the freezer section.
Buying
Look for fresh, firm, moist, and fleshy-looking stalks, and avoid bruised or squishy ones. When looking for dried lemongrass, check the expiration date.
For fresh lemongrass, if the papery leaves on the outside look dry, peel them back to see if the stalk inside looks brighter and fresher. Brown and dried-out leaves are a bad sign.
