The tropical plant lemongrass is native to Southeast Asia. Soups, curries, and other foods are flavored with it. Lemongrass can be purchased fresh or dried.
Lemongrass is commonly available in Asian supermarkets. Lemongrass powder is available in stores and on the internet. Citronellal, citral, geraniol, linalool, and linalool are all present in lemongrass. Lemongrass has a distinct fragrance because of these chemicals. Lemongrass may be used in any cuisine that calls for citrus tastes. Lemonade, fruit salad, chicken soup, rice pilafs, fish stews, and Thai curry paste are just a few examples.
If you’ve ever had a cup of tea with a zingy, yet earthy citrus note, or eaten a sweet, yet an herbal dish of Thai chicken, you’ve most likely tasted lemongrass.
Lemongrass, commonly known by its Latin name Cymbopogon citratus, is a grass that is more soothing than a typical squeeze of lemon. Lemongrass is more like a grassy field or your front lawn, despite its stalk’s similarity to a spring onion (or scallion). Lemongrass, which is native to Sri Lanka and southern India, has been used as a medicinal plant and an insect repellent for hundreds of years.
Lemongrass’ popularity is at an all-time high now, thanks to the proliferation of Asian-style eateries and tea stores. Not only can this aromatic herb be used in a range of dishes, from calming soups to hearty chicken meals, but it may also be preserved in a variety of ways.
So let’s all take our lemongrass and make it last as long as possible!
If you’re looking for an easy way to add lemongrass to your cooking, then you’ve found the right article. Lemongrass is a fragrant herb that has been used for centuries in Asian cuisine. It’s also known as citronella grass because its leaves smell similar to lemongrass.
You can use lemongrass in a variety of ways. It can be added to soups, stews, curries, stir-fries, rice dishes, and even desserts. It’s also a popular ingredient in Thai green curry paste.
Lemongrass, like other herbs, may be preserved in a variety of ways. After harvesting, store your lemongrass in the fridge until you’re ready to utilize it, according to tradition.
All you have to do now is cover it in a moist paper towel, cloth, or plastic wrap and place it in the refrigerator for up to two weeks. It’s also a good idea to keep it in the fridge alongside other herbs. If that’s the case, you may put your lemongrass and other greens in a water-filled cup. To avoid a nasty surprise, make sure to replace the water every few days. Keep in mind that lemongrass is quite fibrous, so it will keep a long time in the fridge compared to other herbs.
Yes, you can freeze lemongrass if you’d prefer not to consume it fresh. Simply cut off the ends of the stems before freezing them. Then chop the stem into small pieces and transfer them to freezer bags. The frozen lemongrass should stay fresh for about six months.
Alternatively, you may have used up all of your lemongrasses but don’t want to get rid of the remainder just yet. If you’re in this situation, simply put it on ice.
You’ll want to remove all the leaves first, whether you have remaining entire stalks or slices. Wrap your lemongrass stems in plastic wrap and store them in a cool, dry location. Label the container with the date you froze it and defrost it before using. You may keep your frozen lemongrass for up to six months, so don’t worry if you don’t use it all right away. When thawed, your lemongrass will still give the citrusy pop you’re hoping for, even if the scent isn’t as powerful as it was when it was frozen.
Drying lemons is one thing; drying lemongrass is another entirely. Dried lemongrass doesn’t retain much flavor, making it perfect for adding to spice blends. However, dried lemongrass does lose some of its aromas over time. So unless you plan on storing your dried lemongrass indefinitely, we recommend keeping it in the fridge instead.
To preserve the fragrance of your lemongrass, try dehydrating it. Perhaps you’re worried you’ll forget about your lemongrass in the freezer, or you simply want it to survive longer than six months. If this describes you, try drying it out.
Lemongrass may be dried for up to a year and is extremely easy to use. Simply chop the fresh stalks and/or leaves into smaller pieces, set them aside on a paper towel in a dry spot, and wait. Your lemongrass should be crumbly and liquid-free after a few days. You can put it in a jar or container that is free of moisture at this point. If you want dried lemongrass faster, place the small pieces on a sheet pan coated with parchment paper and place it in a hot oven to dry.
If you’ve got leftover lemongrass from cooking, there are plenty of ways to enjoy it beyond eating it straight out of the pot. For example, you could add it to soups, salads, stir-fries, curries, rice dishes, pasta sauces, pesto, dips, marinades, dressings, smoothies, juices, teas, cocktails, and more!
The best way to ensure you always have lemongrass around is by growing it yourself.
If you’re a tea aficionado, you might want to try making your own lemongrass tea at home. If that’s the case, all you have to do now is dry the lemongrass according to the instructions above, and then place the dried pieces in your preferred tea canister.
Scoop the dried lemongrass into your tea kettle if you have a steeper. Divide the dried lemongrass into one tablespoon cluster, cut up a coffee filter, drop the dry bits onto the filter, fold, staple at the top, and simmer to drink! Making a paste out of lemongrass is another way for preserving it. This hack is for people who want to prepare a lemongrass-based meal, such as a lemongrass sauce or marinade.
When people smell lemongrass, the first thing they notice is a strong citrus fragrance. Terpenoids, a group of chemicals, are responsible for the scent. Terpenes are organic compounds composed of carbon atoms joined by single bonds.
Terpenoid molecules come in a variety of shapes and sizes. They all have similar chemical structures, although their molecular weights differ somewhat. Lemongrass has a citrusy taste with a somewhat herbaceous, earthy undertone. The white part has the best flavor, and the longer you cook it, the more intense it becomes. Lemongrass has a ginger-like flavor but isn’t as spicy. Lemongrass has a lighter, more refreshing flavor than lemon peel, and it’s a little more mucilaginous.
Fresh and dried lemongrass may be found in Asian markets. It’s also available at select health food stores. If you’re lucky enough to live near one, instead of plain old "lemon," ask for "lemongrass." If kept correctly, fresh lemongrass may last for weeks. Lemongrass that has been dried should last indefinitely.
Lemongrass is not hard to come by, however, you may have to look for it in specific places. It looks like scallions or green onions, with green and brown stalks. Due to its herbal appeal, lemongrass may be found at Asian-inspired enterprises and in the vegetable aisles of many local supermarkets. It has a scallion-like look and comes in two or three stalks. It isn’t the same color or scent of scallions, though. Lemongrass stalks may be purchased in your supermarket’s freezer section. These are usually already cut into little pieces or large chunks.
In conclusion, we hope this article helped you learn how to store lemongrass so you’ll never run out again. I hope this post helped you with all your food curiosities.