Lemongrass
£1.69
In stock
This citrusy plant plays a starring role in many Southeast-Asian cuisines, adding its unique flavor to everything from curries to cold drinks.
PREP: There are two main ways to cook with lemongrass, and each determines how you handle it.
To infuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces.
Remove the pieces before eating (they tend to be woody) or eat around them.
To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so.
Then peel off any dry or tough outer layers before finely chopping or mincing.
Lemongrass holds up to long cooking and gains intensity the longer it’s cooked.
If you’d like a strong lemongrass flavor, add minced lemongrass at the start of cooking, browning it along with the other aromatics.
For a lighter, fresher lemongrass flavor, add it near the end of cooking.
To store, wrap in plastic and refrigerate for two to three weeks, or freeze for up to six months.
| Size | Each |
|---|---|
| Dietary | No Palm Oil, Vegan, Vegetarian |
This citrusy plant plays a starring role in many Southeast-Asian cuisines, adding its unique flavor to everything from curries to cold drinks.
PREP: There are two main ways to cook with lemongrass, and each determines how you handle it.
To infuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces.
Remove the pieces before eating (they tend to be woody) or eat around them.
To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so.
Then peel off any dry or tough outer layers before finely chopping or mincing.
Lemongrass holds up to long cooking and gains intensity the longer it’s cooked.
If you’d like a strong lemongrass flavor, add minced lemongrass at the start of cooking, browning it along with the other aromatics.
For a lighter, fresher lemongrass flavor, add it near the end of cooking.
To store, wrap in plastic and refrigerate for two to three weeks, or freeze for up to six months.
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