Extremely fragrant, we put lemongrass in curries, poached and braised, fish, pork and chicken. It is also pounded and combined with other spices. It is also used for medicinal purposes.
Lemongrass (or serai) is usually sold by its long stalks, cut at its root, as shown here. Cut off and discard top leaves, leaving only 4-5 inches of the stem from the base. Remove several layers of the dried leaves until its moist, white inside is exposed. Then slice the stem in half lengthwise to expose its oil and fragrance, as shown above. You can also bruise it by smashing the stem with a pestle.
Even at the base the stem is fibrous. Sometimes the more tender part of the base tip is sliced thinly and pounded together with other spices. In Thai cooking, the base end is sliced very thinly and used.
Boil split or bruised lemongrass in hot water for 5-8 minutes to make a fragrant tea. Sweeten with syrup, or sugar.
Available fresh in Thai and Korean stores. Lemongrass keeps well in freezer. Cut stalk tops before freezing but split to expose oil just before cooking.
