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Cymbopogon flexuosus, also known as lemongrass, is a tropical aromatic herb primarily cultivated for its culinary and medicinal uses.
The leaves, particularly their base, exude a pronounced lemony flavor with a slight hint of ginger, which defines much of Thai, Burmese, and Sri Lankan cuisines.
Preparation couldn’t be simpler!
The most tender and fleshy part of lemongrass (the part you want to use in your cooking) is found beneath the tough outer leaves. Peel away these layers with your fingers and discard them. You will then uncover a pale yellow stalk, which is more tender and easier to cut.
Step 1: Trim the Bulb
Using a sharp serrated knife, slice off the bottom part of the lemongrass bulb. By cutting about 5 cm (2 inches) from the end, you should be able to remove the entire bulb along with a small additional section. Discard the bulb.
Step 2: Slice the Lemongrass
Now the lemongrass should be easy to slice. Starting from the bottom end (where the bulb was), make thin slices up to about two-thirds of the stalk.
Step 3: Process the Lemongrass
Because lemongrass is so firm and fibrous, it often requires further processing. You can place the slices in a food processor (or grinder) and blend at high speed. Alternatively, you can crush the slices for one to two minutes using a mortar and pestle.
You can use the lemongrass slices as they are, but thicker slices may be tough to chew, and your guests might spit them out.
Here are some recipe ideas to warm you up this week!
