Lemon Grass- عشبة الليمون
Lemon grass is a an oil which is used in perfumes and in cooking and smells like lemons.
Lemon grass features in Indonesian, Malaysian, Sri Lankan and Indian cooking and is widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination. The stems are also used in teas or used in pickles and in flavouring marinades.
Lemon grass is a long thick grass with leaves at the top and a solid portion several inches long at the root end.
Selecting and Buying
Preparation and Use
Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African and Latin American countries.
As a spice, fresh lemon grass is preferred for its vibrant flavour, but is also sold in dried form. The dried spice is available in several forms: chopped in slices, cut and sifted, powdered, or as an oil can be extracted from the plant.
If using fresh lemon grass, use only the lower bulbous portion of the stem. It can be pounded and used whole or cut in slices. When using the ground powder (sereh) use one teaspoon as an equal to one stalk of fresh. It is advisable to soak dried sliced lemon grass for two hours before using.
Conserving and Storing
When wrapped in a paper bag, lemon grass stems can last 2 to 3 weeks in the refrigerator. The stems can also be frozen for several months. Always wrap and store separately, as lemon grass will impart its flavour to other foods.