Making Use of Lemongrass
I love herbs that have a lemony scent and flavor, and Lemongrass is one of those. I always grow a pot on my deck because it is so beautiful with its' grassy fronds waving in the breeze. And on top of that, it also chases away flies and wasps! But I've been a bit reluctant to use it in my cooking endeavors because I've never really done anything with it except make tea.
So I'm venturing out and promising myself a feast featuring Lemongrass. Some of the recipes look really good and easy too. First things first, I gotta learn how to harvest it. Gathering fresh leaves or stems and adding them to soups, stir fries and curries will add a lemon burst. Just snip the leaves and add them as the recipe calls for. Otherwise, the bottom stems can be cut, smashed and chopped to add to the dish as you cook.
Here's a site, Spiceography, that tells you exactly how to cook with this versatile herb:
So now that I'm using it regularly, I don't want winter to be the end of my plant. A tropical plant, winters in Ohio are not good for it. So I'm going to bring my pot indoors to keep it going. Cymbopogon citratus or Lemongrass has many health benefits which I appreciate---anti-inflammatory, anti-bacterial, anti-fungal, and it is packed with vitamins.
My first recipe was a huge success. I made a Lemongrass Ginger Sauce and tossed it with shrimp and pasta. Yum! I got the recipe here:
I highly recommend using your beautiful Lemongrass in dishes---and if you don't grow it, go out and get a plant. It brings a brightness to your food and gives you a chance to try new recipes.