To prepare lemongrass to use in a recipe, peel off the stiff outer layer of leaves. Then cut off the bulb (if it is still attached), and trim the green leaves off the top. Should you eat kaffir lime leaves? It’s a question that many people ask, and one without a definitive answer. Generally if the leaves are mostly intact you should remove before serving, much as you would with a bayleaf. On the other hand, if they are chopped and mixed with the other ingredients it’s absolutely fine to eat them. Lemon Balm If you store lemongrass correctly, it lasts a long time. Wrap it in plastic and it can be kept in the fridge for a few weeks. Or you can freeze it for up to six months (also wrapped in plastic), without losing the herb’s unique flavour. If you have dry or powdered lemongrass, store it in an airtight container in a cool and dry place. Substitutes for lemongrass In my opinion, lemongrass has three primary flavors: lemony, bitter, and herby? I don’t even think “herby” is a word, but it just tastes like you’re eating a plant. In a well-ventilated room, hang the lemongrass bundles upside down, spacing them out on a hook or a clothesline.

Kroeung is a paste that comes from Cambodia. One of its primary components is lemongrass and depending on the variety ingredients can also include turmeric, garlic, shallots, red pepper, cinnamon and others. It’s a plant that belongs to the mint family and has a mild lemon scent similar to mint. It has both herbal and citrus flavor and is good for the digestive system. How much To Use? If you store the lemongrass in the fridge, then it can last for 10 to 14 days.[ iii] In the freezer, it can last for more than six months. We also love this traditional recipe for Indonesian nasi goreng , again courtesy of Bon Appetit. An Indonesian favourite, and one of their national dishes, nasi goreng is a crispy fried egg on a nest of umami-rich fried rice, seasoned with soy sauce, chillis, herbs and spices. The dish is served with an aromatic sauce known as sambal matah, full of bright, zingy flavours like lime, ginger, and, of course, lemongrass.When experimenting with herbal drinks, you will realize that lemongrass can be used in a lot of wonderful recipes with pear, cucumber, chili peppers, and coconut milk. They became harder and harder to cut but I peeled off the outer skin before cutting up into 2-inch stems and simmered them in my soups and stir fries.

When I was looking into all of the best lemongrass substitutes, I was frustrated reading the lists that other people were putting out there. Lime zest can also be used as a lemongrass substitute should you prefer, or in the rare event that you can get limes but not lemons from the store! What is the Best Substitute for Lemongrass? Adding a plain, freshly squeezed lemon juice can also be a great alternative to using lemongrass. Be careful with the quantity, as too much lemon juice will dominate other flavors by making your food overly acidic. Chaudhari LK, et al. (2012). Antimicrobialactivity of commercially available essential oils against Streptococcus mutans. Dehydrating lemongrass in a food dehydrator helps retain its vibrant color and aromatic properties without burning it.Harvest or choose fresh lemongrass stalks for dehydration. Brush off any visible dirt and remove any damaged parts. Rinse the stalks under cool running water and dab dry with a paper towel. Select fresh and healthy lemongrass stalks and wash them thoroughly, removing dirt and any dry outer layers. Normally only the white central part of the lemongrass stalk is used in cooking. The bulb and green stalk are often already trimmed off the lemongrass you see in the store. How to prepare lemongrass

Lemongrass is added to tisanes or herbal teas. You can take dried or fresh lemongrass and simmer gently. You can break down dried leaves or chop the fresh leaves. You can buy lemongrass in mainstream supermarkets and it’s commonly found in Asian food stores too. You’ll also find it in specialty and health food stores. When shopping for lemongrass you want firm, heavy stalks with no bruising, that are pale yellow with green tips. If the stalks feel soft, or they’re dried up with brown outer leaves, don’t bother – you won’t get as much flavour out of them. Wonderfully fragrant and warming, this shrimp and cabbage curry from Bon Appetit is the perfect blend of sweet coconut milk and spicy homemade red curry paste. For a vegetarian version, replace the shrimp with cubed squash or pumpkin. I love experiencing new cultures through foods and it shows in my travels. When I'm at home I try cooking healthy but love blending dishes I've learned with fresh local ingredients. Keep pieces small for eating and larger for flavoring. Use the entire stalk, which will be cut and prepped in different ways depending on the dish.

When you prepare food that originates from a certain part of the world, one of the ways you can make it as delicious and authentic an experience as possible is to use ingredients from the same region.