Although lemongrass is a common ingredient in Asian dishes particularly those from Southeast Asia many home cooks in America are unfamiliar with its uses or even its identification. However it is one of the most distinctive flavors in savory cooking and a key ingredient in many curries soups stews and meats. And it is just plain delicious.
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Ultimate Guide to LEMONGRASS – Hot Thai Kitchen
That said lemongrass can be tricky to cook with especially if you’re not familiar with it. It’s an oddball ingredient that’s hard to pick out cut and use properly. Cook it the wrong way and it can turn a delicious soup into a weird gritty mess that your guests just have to endure. If you’re not already familiar with all things lemongrass it’s time to take a closer look. By the end of this post you’ll know everything about this delicious plant how to pick it out and prepare it for the dishes it’s best suited for and how to keep it fresh at home. Get ready to expand your culinary repertoire.
Lemongrass (Cymbopogon citratus) is a true grass that grows in the tropics and is a member of the Poaceae family. If you’ve ever wondered why it smells like those mosquito-repellent candles it’s because it’s closely related to citronella (Cymbopogon nardus) which is in the same genus. There is a variety called Indian lemongrass (Cymbopogon flexuosus) that can also be used in cooking but it’s not as common as C. citratus.
Although it is best known for its culinary qualities it also makes a beautiful ornamental grass in gardens which you can read more about below. The clump-forming grass grows between 2 and 4 feet tall with long thin leaves that hang back to the ground reminiscent of the smaller grasses you are familiar with from warmer regions. When crushed it releases a pleasant lemony scent (like a Meyer lemon) that you can enjoy in your garden.
