The Many Uses of Lemongrass – Lemongrass has a heavenly lemonesque aroma that includes a whiff of ginger and the heady scent of tropical flowers. Consider it as a wonderfully delicate perfume for your food. While it tends to be tasty with most anything, lemongrass shines best when used with chicken, seafood, and tofu.
How to Buy Lemongrass
The flavored part of lemongrass is the lower part of the stalks, and it is usually sold with the leaves and upper stalks removed. Search for lemongrass that is firm and pale yellow-green with a bit of a bulb at the end. The highest point of the stalk should look relatively fresh; they tend to dry out quickly so they may not look like they were just harvested but they shouldn’t be browned or sad looking.
How to Store Lemongrass
Store lemongrass inexactly wrapped in the fridge for up to several weeks. Or, wrap it well and freeze it. In case you will solidify it, consider chopping or mincing it and then freezing it in 1-tablespoon bits (an ice cube tray is useful for this—freeze until hard and after that transfer to a sealable plastic bag for longer-term storage), so it’s ready to use and you can simply throw it into marinades, dressings, and stir-frys right from the freezer.
How to Use Lemongrass
In African and Latin American cultures, lemongrass is every now and again (fresh or dried) to make tea.
Ayuronics Lemongrass Herbal Infusion is a delicate blend of lemongrass and bay leaf, both grown in our own USDA-Certified organic tea garden. The inlet leaf adds a uniquely invigorating aroma to the citrusy lemongrass, making the drink extremely refreshing when served hot or iced. To prepare our Lemongrass Herbal Infusion, pour 8 ounces of boiling water over one pyramid tea bag or 2 grams of the loose leaf herbal tea, and steep for five minutes.
Because Ayuronics Lemongrass Herbal Infusion is tisane (also known as herbal tea), it can be left steeping in water indefinitely without the flavor developing the burnt, metallic or bitter taste that black, green or white teas can develop if allowed to steep too long. Tisanes are not produced from the leaves of a Camellia sinensis tea plant and therefore do not adhere to the same strict steeping times. Since tisanes do not contain the tea plant, they also do not contain caffeine.
The lower stalk of the lemongrass is broadly used as an herb in cooking in Asian cuisine. Its gentle citrus flavor is can be used in soups, poultry, beef and seafood dishes in its fresh, powered or dried format. When cooking with lemongrass, it’s generally best to remove all the outer layers, leaving just the tender white inner stalk. Numerous recipes call for “bruising” or bending the lemongrass several times to help release the flavor.
The oil extracted from lemongrass can be used for several different household purposes.
The characteristic bright citrus smell of the oil makes its beneficial for scenting soaps, detergents and insect repellent. The significant utilization of lemongrass oil is as a source of citral, which is a popular ingredient in perfumes, cosmetics, and beverages.
Lemongrass oil is frequently often used as a natural pest repellent in gardens to ward off insects. Regardless of its ability to repel insects, honeybees are attracted to the pheromones of the oil. This characteristic of the oil can be beneficial when trying to attract and capture swarms of bees. The oil is additionally used as an insect repellant ingredient in sprays, candles, soaps, and aromatherapy. Research studies have demonstrated the oil to have strong antibacterial and anti-fungal properties, making it an essential ingredient in household disinfectants.
Lemongrass oil also makes a good preservative. In India, it is applied to the ancient palm-leaf manuscripts. The oil infuses natural fluidity into the brittle palm leaves and the hydrophobic nature of the oil keeps the manuscripts dry so the text is not lost to decay due to humidity.
How to Cook With Lemongrass
Lemongrass is frequently utilized in 1- to 2-inch pieces in soups, stews, and teas. Simple Include the trimmed pieces of lemongrass stalk and leave them in the soup or stew until it imparts as much flavor as you want. Be kind to your diners and remove the pieces before serving since they tend to be woody and don’t make for the best eating.
Lemongrass can also be minced and added to stir-frys or rubs for grilled or roasted meats or seafood. Utilize just the bottom few inches for mincing and remove the tough, woody outer layer of the stalk, since that it the most tender part of the lemongrass stalk and will keep your dish from having woody-seeming bits in it. You’ll also need to truly mince it into teeny tiny pieces because even that tenderer core can be quite fibrous.
However you use it, know that the longer you cook lemongrass the more intense its flavor becomes. For a flavor that is as light and delicate as its scent, add lemongrass towards the end of cooking.