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Lemon grass has a grassy, citrusy flavor & aroma that have become synonymous with Thai and Vietnamese food (though it is also used in Indian & Sri Lankan cooking). The inside of lemongrass stalks can be eaten if tender and finely chopped, but because of the herb’s woody texture it is usually instead steeped in liquids, pureed with other ingredients, or ground into powder for use in curries, soups, and other dishes.
This bulk lemongrass is fine-dining restaurant quality, so it is fresher and higher quality than the fresh herbs found in many grocery stores.
Applications: Peel the outermost leaves from the stalk and discard prior to cooking with lemongrass. To help it release more of its flavor faster, hit each stalk several times firmly with the back of a knife to bruise it before cooking. This releases more of the flavorful oils.
Lemongrass pairs extremely well with fish, but is also used with poultry, clams, and pork. The most commonly used method for cooking with lemon grass is steeping: add it to soups, stews, and curries as you would a bay leaf, removing the lemongrass prior to serving. Lemongrass’s flavor can be added to sauces by pureeing it with other ingredients.
Ingredients commonly paired with lemongrass include coconut milk, thai basil, chilies, shrimp paste, kefir lime leaves, tomatoes and fish sauce (aka nam pla).
It can also be steeped in hot water to make lemongrass tea, which has a citrusy aroma that may help sooth respiratory discomfort.
How to Store and Share: Wrap lemongrass stalks tightly in foil or plastic wrap and store in your refrigerator for up to 2 weeks. For long term storage of lemongrass, we recommend freezing it.
Specifications: Fresh bulk lemon grass arrives freshly cut and cleaned (though we still recommend washing before use) in a large plastic bag within the shipping box.
Shipping: Fedex Overnight
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