Lemon Grass

Culinary Uses

This is a very pungent herb and is normally used in small amounts. The entire stalk of the grass can be used.  The grass blade can be sliced very fine and added to soups.   The bulb can be bruised and minced for use in a variety of recipes. (See recipes at the bottom of this page). 

The light lemon flavor of this grass blends well with garlic, chilies, and cilantro.   The herb is frequently used in curries as well as in seafood soups. It is also used to make tea.

Buy And Store

Lemon grass is available in ethnic markets such as Asian and Mexican. Select fresh looking stalks that don't look dry or brittle. Store fresh lemon grass in the refrigerator in a tightly sealed plastic bag for up to 3 weeks. You can also freeze it for about 6 months without any flavor loss.

In addition to fresh, lemon grass may be purchased dried or powdered. The dried product has to be soaked in hot water and reconstituted before use. The powdered variety is useful in teas and curries but it's not a good substitute for the fresh product. For best results in recipes use the fresh herb.

Medicinal And Other Uses

This grass is rich in a substance called citral, the active ingredient in lemon peel. This substance is said to aid in digestion as well as relieve spasms, muscle cramps, rheumatism and headaches. 

Featured Recipe

Lemon Grass Beef w/chili Bo Xao Xa Ot by Doug

Ingredients

• 2-3 pounds beef (or chicken) 
• 4 cloves garlic 
• 1 large yellow or white onion 
• 3 tablespoons vegetable oil 
• 1 teaspoon salt 
• 2 tablespoons minced lemon grass 
• 1 teaspoon ground chilies (to taste) 
• 4 tablespoon fish sauce (Nuoc Mam) 
• 2-3 spring (green) onion stalks 
• 2-3 tablespoons coarsely ground peanuts 
• 1 tablespoon sugar 
• 1 tablespoons honey 

Directions

1. Cut beef into small pieces (either "nuggets" or small strips). 
2. Peel garlic and slice finely. Cut onion into 1/2 inch strips. 
3. Peel off the hard outer layers of lemon grass stalk and discard.  Peel off the medium layers of lemon grass stalk for stewing purposes then mince the soft inner layers of the stalk. 
4. Heat oil in large frying pan over medium heat. 
5. Add salt, garlic and onion. 
6. Fry over medium heat until onion is opaque and add lemon grass and chili. 
7. Fry 1 - 2 minutes until fragrant. 
8. Add beef and cook until lightly browned. 
9. Mix in fish sauce, sugar and honey. 
10. Cook until beef is the way you like it. 
11. Stir occasionally and add water if necessary. 
12. Remove the medium layers of lemon grass stalk before serving

Serving Instructions