Fresh West Indian Lemongrass Stalks
Lemongrass is a versatile tropical grass that is commonly used in various cuisines around the world, particularly in Thai and other Southeast Asian dishes. It has a citrusy and slightly floral flavor, adding a bright and refreshing note to dishes that include curry pastes, sauces, soups, and salads.
There are actually more than 50 varieties of lemongrass commercially available, however not all of them are considered edible. Only a few specific ones will provide the flavor, size, and texture you’re looking for. You want a West Indian variety like this which is grown for their stalk, rather than the the East Indian variety which is grown more for its leaves. The seed packets you find at your local nursery or box store are not going to grow plants that produce the thick stalk that your recipe requires.
Don’t let the fact that this is a tropical plant keep you from growing it in your garden as an annual. Set these stalks in a container of water as soon as they arrive to keep the roots alive. You can transplant them to your garden as soon as they’re unlikely to see temperatures below 40°F. Lemongrass also does very well indoors in a container with rich, moist soil if you want to get started earlier. You should move the containers outside once the weather permits unless you have an area of the house that receives strong sun throughout a good portion of the day, as this plan thrives in the heat of the tropics.
Lemongrass stalks can be difficult to find outside of specialty grocery stores. Some of our local stores carry it during certain times of the year, but they don’t consistently stock it. This is a shame, as it’s a really fun ingredient to cook with.
Here are some of the most common ways I use it:
Soups, broths, and stews: Bruise the stalks by lightly crushing them with the back of a knife to release their essential oils. Add the bruised lemongrass to the cooking liquid, and remove it before serving.
Curries and stir fries: Finely chop or slice lemongrass and sauté it with other aromatics like garlic and ginger before adding other ingredients. The lemongrass is edible, so don’t worry about removing it before serving as long as the pieces aren’t too large.
Marinades for meats, poultry, and seafood: Combine finely chopped lemongrass with other ingredients like soy sauce, garlic, and ginger to create flavorful marinades.
Rice: Simply add finely chopped lemongrass to the cooking water or to the rice itself as it simmers. It’s the easiest way to make sure your white rice is never boring again.
Infused oils and vinegars: This is an area I have just started experimenting in. A lemongrass-infused oil would be delicious drizzled over grilled vegetables, meats, or seafood.
Herbal teas: You can steep fresh or dried lemongrass in hot water to create a soothing and aromatic tea. Like most teas, lemongrass tea is high in antioxidants and fights inflammation.