Lemongrass

This item is for ONE BUNCH OF LEMONGRASS. Lemongrass has a bright, citrusy flavor and aroma well suited as a flavoring for raw and cooked preparations. It is often used as an ingredient in Asian cuisine. When using raw, Lemongrass needs to be finely chopped or minced to remove any fibrous stringiness in the stalks. The pale-yellow to white center can be minced and tossed into salads, blended into pastes, or infused into dressings, marinades, and sauces. Lemongrass is also favored for its ability to flavor soups, stews, and curries. In longer-cooked preparations, the stalks can be kept in larger pieces as they are used for flavor and removed at the end of the cooking process. The stalks can be pounded or bruised and tossed into broth to release aromatic essential oils. The stalks can be cooked into noodle and rice dishes, infused into sauces for grilled skewers, sauteed into stir-fries, or combined with other herbs in roasted meat dishes. The distinctive herbal citrus flavor and aroma of Lemongrass also lends itself well to dessert preparations, from cookies, and cakes, to pudding and frozen sweets such as ice cream. Beyond culinary dishes, Lemongrass is a typical flavoring in herbal teas, often paired with ginger as a refreshing iced beverage. The stalks can also be used to flavor cocktails and infused into spirits with other ingredients such as Thai limes, basil, or cucumber. Lemongrass pairs well with coconut milk, herbs such as basil, cilantro, and chives, aromatics including garlic, shallots, ginger, meats such as beef, pork, and poultry, and seafood including shrimp and white fish. Whole, unwashed Lemongrass will keep up to two weeks when tightly wrapped and stored in the refrigerator. The stalks can also be frozen for extended use or cut into small pieces and dried.