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An Overview of Lemongrass 02:33

Alex Diestra

Learn to break down this vegetable for a tangy, aromatic addition to marinades, sauces, and stocks.

An Overview of Lemongrass 02:33

Alex Diestra

Learn to break down this vegetable for a tangy, aromatic addition to marinades, sauces, and stocks.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Cut the lemongrass in half. Reserve the top segment for use in stocks and stews. 01:10

  2. 2. Slice off the root end of the lemongrass. Use the back of the knife to pound the lemongrass. Finely chop the crushed lemongrass and use as desired. 01:19

What You'll Need

Equipment

- Cutting board
- Chef’s knife

Ingredients

- Lemongrass

Chef Notes

Lemongrass is a long, thick grass that is grown in tropical environments. It has a mild citrus flavor and aroma.

The top segment of lemongrass is very tough, and best used for stocks and stews. The lighter bottom portion is much softer, and can be used in a variety of applications including marinades, sauces, tea, and curry paste.

Lemongrass is commonly used for treating stomach aches and other digestive troubles. It is used in aromatherapy to relieve muscle pain. It is also sometimes used as a mild astringent.

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Taught by

Alex diestra

Chef Alex Diestra

Portland

Chef Alex Diestra got his start at the age of 19, working his way up through kitchens helmed by great chefs. He has wor... read more