Lemon grass, or lemongrass, is a tropical grass which looks like spring onions with a light lemony flavor.
Even if it is widely used in south eastern Asian dishes, lemon grass shows its best notes in Thai cuisine or Vietnamese dishes.
How to use and store lemon grass
The parts used are the stalks and leaves.
Fresh lemon grass - discard the fibrous upper leaves, if it has not been done yet. Freeze in food quality freezer plastic bags. You might want to chop it or slice it before, as you can use it directly from the freezer and it will be difficult to chop then. It will last about six months. Otherwise, store in the fridge with the vegetables. Depending on the quality of your fridge, it can last up to two weeks, but I would advise to use it within the first one.
Dried lemon grass - store dried stems in a dark, dry place. Soak the stems in water before using. Store ground lemongrass in the same conditions, dark and dry, but use it quickly, as it usually gets a moldy flavor after four to five weeks.
Cooking with lemon grass
You can add it where you would use lemon or lemon rind, but it gives the best in savory dishes. Lemongrass is used practically everywhere in south east Asia to give that delicate citrus flavor to soups, curry pastes and all sorts of savory dishes, including seafood, poultry, beef, pork, pickles and marinades.
cymbopogone cytratus (gramineae) - lemon grass, lemongrass - French: citronnelle - German: citronengras - Italian: citronella - Spanish: hierba limonera.
Aromatic, ginger-lemon flavor. South-east Asian cuisines: In fish dishes, in meat, vegetable and poultry curries, often with coconut; in marinades, pickles and relishes.