Herbs Lemon Grass 40 G 40g $8.23 Per 100g 40g ($8.23 Per 100g)

Lemongrass is a versatile, fragrant herb widely used in Southeast Asian and international cuisine. Here is a breakdown of what you should know about it: ### Flavor Profile Lemongrass has a distinct, bright **citrus flavor**, often described as being lemony but less acidic than actual lemon. It's very aromatic and adds a fresh, zesty note to dishes. ### Parts Used and Preparation The stalk of the lemongrass plant has two main usable parts: 1. **The Bulb/Base (White/Pale Green Part):** This lower section is the most flavorful and tender part. * **Preparation:** Peel away the tough, dry outer layers until you reach the pale, slightly tender core. * **Use:** It is commonly **bruised** (hit with the back of a knife or mallet to release oils), **sliced**, **minced**, or **grated** before being added to food. When used whole or in large pieces (like for steeping), it should be removed before serving as it remains fibrous. If finely minced or grated, it can be left in dishes like marinades or stir-fries. 2. **The Upper Green Stalks:** These parts are much tougher and have less flavor. * **Preparation:** They are generally discarded or used only to **infuse liquids** (like broths or teas) and then removed before serving, similar to a bay leaf. ### Common Culinary Uses Lemongrass is a cornerstone of many Thai, Vietnamese, Indonesian, and Malaysian dishes: * **Soups and Broths:** It's essential for infusing flavor into soups like **Tom Yum** (Thai hot and sour soup) and Vietnamese noodle soups. * **Curries and Pastes:** It is a key ingredient in curry pastes (like green or red curry). * **Marinades:** It adds a vibrant, zesty flavor to marinades for **chicken, pork** (like in Vietnamese *bún thịt nướng*), and **beef**. * **Teas and Infusions:** The stalks can be steeped in hot water to make a refreshing, non-caffeinated **herbal tea**, often blended with ginger or mint. * **Aromatic Cooking:** It can be used whole or bruised to flavor rice, coconut milk, or simmered dishes, and then removed later. ### Tips for Using Fresh Lemongrass * **Bruising:** To maximize flavor release, especially when using larger pieces, you must **bruise** the stalk first. * **Freshness:** Fresh stalks are best. If using stalks from a mainstream grocery store, they might be older; in that case, look for stalks that are still slightly pliable and strongly aromatic, or consider using lemongrass paste (found in the refrigerated section of Asian markets).