When I think of lemongrass, I think of Asian inspired food, especially Thai food. Lemongrass is an important ingredient to Southeast Asian cooking as basil is to Italian cuisine. It is a perennial plant native to tropical regions which belongs to the grass family. It grows in clusters producing globular stems that eventually turn into broad leaf blades. Under ideal tropical conditions, lemongrass can grow to up to 6 feet and in the less tropical climate in can grow to about 3 feet. Even though this is not your typical grass that grows into a lawn, it can be planted to add a lovely accent in your garden as a border plant or in a garden bed along with other herbs.
In culinary use, the stalks are too tough to eat, so they are chopped, pounded and then added to fish or poultry sauces, and stir fries for its heavenly, lemony flavor. It can be dried and powdered, or used fresh. Chinese, Indonesian and Malaysian cooks use the dehydrated lemongrass leaves when preparing marinades for meat and fish. Lemongrass combines extremely well with chile peppers, coconut,garlic,ginger, and shallots. Continue reading