Lemon Grass (Cymbopogon citratus)

Description

This tropical grass comes from South East Asia where its perfumed lemon flavour adds a distinctive note to Thai, Malaysian and Indonesian dishes.

Lemon Grass complements - South East Asian cooking such as Thai, Malaysian and Indonesian.

For extra flavour soak dried lemon grass in a little warm water and then chop or crush the stalks before using.

Did you know?

Lemon Grass contains citral which also provides the dominant flavour in lemon peel. Citral has mild insect repellent properties. Lemon Grass was believed to relieve flatulence. Plants grown in a hot sunny climate and sandy soil have a higher volatile oil content.

Quality

Lemon Grass should have a pale green colour and fresh lemony flavour.

Usage

Use 2-3 Stalks for 4 servings.

Hot and sour soup from South East Asia is made with a good fish stock, Chillies and Lemon Grass. With added prawns and spring onions it makes a surprisingly refreshing starter.
For Oriental steamed fish mix together Lemon Grass, Ginger, Chillies and shallots with a little soy sauce and rice wine. Cut slits in the fish, pour over the sauce and marinate before steaming.

For a chicken satay, marinate chicken or pork pieces in Lemon Grass, Ginger, Garlic, Crushed Chillies and a little oil before threading onto skewers and grilling.

Chicken is delicious cooked in coconut milk flavoured with Lemon Grass, Ginger, Chillies and Coriander Leaf. This is also good with fish.

Add Lemon Grass to stir-frys and prawn dishes.

Many thanks to Schwartz for letting us use this information.