Lemongrass is known for its fragrant leaves and stocks, both of which can be used as flavorings. It has a light taste and won't overpower the other flavors in a dish. Lemongrass is commonly used in Asian cooking for its zesty note and is especially good in soups, stews, and curries. Add it to tea for an extra special cup of chai, or alleviate sore throats and cold symptoms by making an herbal infusion of lemongrass and honey.
To use, trim the tough outer layers and finely chop the tender stalks. Infuse your soups, curries, and marinades with its refreshing essence. For tea, bruise the stalks before steeping to release their aromatic oils. Experiment with different cooking times to balance its tangy brightness.
Q. Can I eat the entire lemongrass stalk?
A. The tough outer layers of lemongrass are generally not eaten. Use the tender lower part of the stalk and either chop, slice, or bruise it before using.
Q. Can I infuse lemongrass flavor into rice or grains?
A. Yes, you can infuse lemongrass flavor by adding a whole stalk to the cooking water for rice or grains. Remove it before serving.
