Lemongrass is essential for well know Thai dishes like Tom Yum Soup, Green Curry, Massaman Curry, Vegan Stir-Fry and Noodle Soup.
Only the tender part of the bottom third – a tightly packed bulb – of the lemongrass is edible. This part can be sliced or pounded after the tough outer leaves or layers are removed. Once the fibrous inner stem is finely, finely sliced, you can add it raw to salads.
As a spice, fresh lemongrass is preferred for its vibrant flavour which is lost in its dried form.
Lemongrass features in Thai, Indonesian, Malaysian and Sri Lankan cooking and is widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination. The stems are also used in teas or used in pickles and in flavouring marinades.
The name lemongrass is derived from the typical lemon-like fragrance of the essential oil present in the shoot.
When wrapped in a paper bag, lemon grass stems can last 2 to 3 weeks in the refrigerator.
A video on how to prepare Lemon Grass is How To: Prep Lemongrass