With the trend moving towards healthier cooking, Thai and Vietnamese restaurants seem to be gaining popularity across the United States. We are becoming more acquainted with Asian ingredients on menus and one of the most notable and primary ingredients in Thai and Vietnamese cooking is lemongrass.
With its subtle lemony undertone, lemongrass is so versatile that it goes with anything including fish, chicken, seafood and beef. Add lemongrass to dressings, vegetables and to water for broths, soups, or steaming for fish. It also pairs very well with other Asian ingredients such as ginger and Kaffir lime leaves. The lemony aroma from lemongrass comes from citral, an essential oil that has been used in aromatherapy and medicinal remedies for centuries. The oil is antibacterial, antiseptic and antiviral. It is used to relieve stress, soothe aches and pains, as an insect repellent and deodorizer, and to treat disorders of the digestive tract.
A native of South East Asia, lemongrass is a fast growing, tall perennial with grassy stalks up to two feet tall. It resembles a woody scallion or leek. The stalks impart a citrusy flavor and a delicate lemony aroma to recipes. Although it flourishes in tropical climates, it can also grow well here under the right circumstances. In the United States, lemongrass is cultivated in abundance in California. To grow your own, start from seeds and give them lots of sun and water. If you can find a stalk that still has some of its roots attached, put it in water until the roots further develop and transfer to a pot. Keep the plant warm and moist and remember to bring it indoors during the winter.
Most Asian and International Markets carry lemongrass, as well as some grocery stores. Look for stalks that are fat, moist and fragrant. They should be firm and pale green without any brown spots. The bottom of the stalk should be woody but not shriveled. Lemongrass also comes shredded and dried. If purchased this way, reconstitute it in hot water up to 30 minutes before using. There is also lemongrass powder, but it is not at all as good as using fresh lemongrass.
To prepare lemongrass for use in recipes, first wash it thoroughly. Peel off the outer leaves and use only the bulb-like bottom, four to six inches up to the point where the leaves branch out. For soups, the stalks can be chopped into coarse shreds or sliced into small discs. It is usually added to recipes and then removed at the end, much like bay leaves. For curry style or other recipes, the prepped stalk is usually pounded into a paste with other seasonings.
The versatility of lemongrass makes it easy to incorporate it into any tasty dish. Start by adding lemongrass to your own recipes or experiment with a new Thai or Vietnamese recipe. It’s tasty, easy to use and gives each dish a fresh, yet subtle twist.
This article appears in March 2024.