Lemongrass
Lemongrass is the spice produced from the stalks of various species of the genus Cymbopogon, tropical grasses in the Poaceae family. There are approximately 55 species, but the two most widely used in cooking are West Indian (C. citratus) and East Indian (C. flexuosus).
REGION OF ORIGIN
Lemongrass has been cultivated for millennia in the tropics of Asia, including parts of India, Sri Lanka, and Southeast Asia.
PART & COLOR
Lemongrass stalks are long and slender and have several layers. The outermost layer is a coarse, deep green sheath that is typically removed before cooking. Beneath this is a pale green to light yellow stalk that is firm and fibrous, but more tender. The lower bulbous inner core (the "heart") is the most tender and flavorful part. You can often see shades of purple in the inner rings. Dried lemongrass comes in smaller, brittle stalk segments. They are much paler, sometimes even off-white (below).
PRODUCTION
A tropical perennial grass, lemongrass is propagated either through root division or planting stalks. New shoots regenerate and grow rapidly after cutting, so the herb can be harvested continuously year-round as long as there is no frost. The most flavorful and tender stalks are harvested about 3-4 months after planting, when they've grown about 2 feet tall.
FLAVOR & AROMA
A symphony of bright citrus notes, lemongrass's aroma greets the senses with vigor. It’s reminiscent of lemon zest, but its grassy herbaceousness and delicate ginger notes set it apart. When you bruise or cut fresh stalks, refreshing oils burst forth. The flavor mixes a subtle sweetness, a deep earthiness, and a lingering lemony tang. It has the power to ground us and uplift us at the same time.
Dried lemongrass loses its bright top notes but retains its citrusy qualities, although in a more subdued way. It's a worthwhile way to experience the herb, and you can even grind it into a powder for a versatile citrus seasoning.
CULINARY USES
While much of fresh lemongrass can contribute flavor, the inner stalks are the most desirable. They are finely chopped or crushed to release their potent aromatics into beloved dishes like Thai tom yum soup and green curry, as well as Vietnamese bún bò Huế and Malaysian laksa. In Brazil, it is commonly used in teas and refreshing infusions. In general, fresh lemongrass works really well with seafood.
Dried lemongrass, on the other hand, is tougher and more brittle, so it's often first rehydrated. Soaking it in warm water helps soften the stalk pieces and draw out their fragrance into the likes of soups and marinades.
