▶ 0:43 How to Cut Lemongrass

Lemongrass

Lemongrass, also known as citronella grass, is a reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste. It is the heart or bulb within the base that is used as an ingredient for Southeast Asian recipes. Lemon grass is used to add a citrus-like aroma and flavor to marinades for poultry and fish or as a flavoring for soups, stews, and food dressings. Unless the lemon grass is minced and mixed into the food dish, it is recommended to add larger strips to the dish and then remove before serving, since it does not break up and disappear when cooking. When preparing lemon grass, cut off the root and over half of the upper stalk. Then remove the outer layers of the base remaining to expose the tender inner heart. Lemon grass can be sliced into thin, small disks or minced or crushed to be added to salads and stir fries. When preparing soups, stews and some sauces, cut the stalk into short pieces, several inches in length and cook with other ingredients until done, then remove the lemon grass. When adding as a seasoning to sauces and marinades, lemon grass can be cut into small bits and then minced or ground into a paste to be added into the other ingredients. When fresh lemon grass cannot be found, substitute dried lemon grass or thin strips of lemon peel. For each 8 inch fresh stalk that is required, substitute 1 tablespoon of dried lemon grass or several long strips of lemon peel. If a recipe requires the heart of the lemon grass, take only the bottom 4 to 6 inches of the stalk and peel off the outer leaves until the inner purple ring is exposed.