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- In the shop: min 0°C – max 3°C
- Ethylene sensitivity: High
- Ethylene production: None
- At home: min 0°C – max 3°C
Quality and ripeness
When buying lemongrass, always be sure to select tender, green stalks that feel firm and do not appear dried out. Look for stems that are neither too thick nor too thin.
Lemongrass has a strong flavour that, as the name suggests, is quite lemony: tart and refreshing.
To prepare this herb, cut off the green end and finely slice the white portion. Lemongrass is not eaten raw. It is usually cooked or simmered in the dish. You find it widely used in Asian cuisine. Lemongrass is delicious in soups, sauces, fruit salads, etc. ... and it is always a hit in dishes that include chicken, fish and curry. You can also make lemongrass tea. Add some honey or a sprig of mint for an extra touch.
Did you know...
- The stalks can be used to stir your lemonade. They impart a lovely lemon flavour to drinks.
- Lemongrass tea is said to be relieve stomach pain, diarrhoea, fever and the flu.
- Lemongrass includes approximately 0.3% oil. This oil is believed to have therapeutic properties.
- The best flavour can be found in the thicker portion of the stalk.
- Lemongrass may help repel mosquitoes and cats.
Recipe: fresh lemongrass tea
- 4 cups water
- 2 cups roughly chopped lemongrass stalks
- ¼ cup sugar
- Lime wheels for garnish
Bring the water to a boil over high heat in a medium saucepan.
Add the lemongrass and boil rapidly for 5 minutes.
Reduce the heat to low and simmer the tea for an additional 5 minutes.
Strain the stalks from the liquid. Stir in the sugar until dissolved.
Serve warm, or chill in the refrigerator and pour over ice.