HER9400 - Lemongrass
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Description
Description
Lemongrass
Its name suggests it: lemongrass has a lemony taste, but with notes of ginger. When fresh, it gives off floral and minty aromas.
His allies
Lemongrass goes well with certain essential ingredients of Asian cuisine: hot peppers, coconut, coriander and curries in general. It is an herb that goes well with ginger, garlic, white fish, crab, scallops and shrimp.
Source: https://ici.radio-canada.ca/mordu/ingredients/220/citronnelle
Sold in a 20 g jar
For soups, sauces, fish, shrimp and shellfish
Lavoie herbs and spices
FUTURE...
The lemongrass stem is rather stiff. If you're making it when it's fresh, keep in mind that you can't chew what you can't cut! Using a knife, remove the base of the stem as well as the hard top part. Then peel away the layers of skin that are dry or damaged. You will have in hand a 4 to 8 inch piece ready to cook! Depending on your needs, you can slice your lemongrass to add it as a garnish, for example to a soup, or to incorporate it into your recipe. If you instead want to use your stem to flavor a dish without it being eaten, bend it in several places and make a few shallow incisions to release the full flavor of your herb. You can remove it before serving your meal.
Dried lemongrass is most effective when the dish it is used in has enough liquid to rehydrate it. Don't take dry lemongrass to put on your chicken, because not much will happen!
Source: https://ici.radio-canada.ca/mordu/ingredients/220/citronnelle
At room temperature
Powdered or dried lemongrass can be stored for several months away from light.
In the fridge
Fresh lemongrass will keep for several weeks.
In the freezer
Lemongrass keeps well in the freezer for several months.
Lemongrass is not only a great (but effective!) way to repel mosquitoes, it is also an aromatic plant that is used in perfumery and essential oils. It is also its pleasant scent and its flavor which have earned it a place of choice on the table of Asian and African families. Lemongrass is considered essential to Thai and Vietnamese cuisine. It is also present in Sri Lanka and Indonesia. With its refreshing qualities and lemon notes, it helps lighten some deliciously oily, fried or fatty recipes. It is used in the composition of curry pastes in addition to the sambal condiment, in soups (including tom yum ), to flavor non-alcoholic drinks, to season meat (hello spicy beef rendang), and even in salads.
At the grocery store, you can find it fresh, dried, in powder and paste. When purchasing full stems, select ones that are firm and stiff and have an attractive green color. Stay away from any that appear dried out or are yellowed at the base.
Source: https://ici.radio-canada.ca/mordu/ingredients/220/citronnelle
