Herb & Spice Companion

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COmmON KITCHEN HERBS

• 63 –

Water: Regularly, to keep soil moist

Harvest: Harvest when stalks hit 1 foot tall and about

(^1) ⁄ 2 inch thick at the base. Pull stalks up using your hands,
or cut from the base with a sharp knife.
Care: After a few years, divide and replant to prevent
crowding.
Keep It Fresh
For longer freshness, store stalks in a plastic bag in the freezer. (see page 19).
In the Kitchen
Dishes: Curries, soups, stews, salads, marinades, teas
Prep: The best lemongrass flavor comes from the inner layers of its bulbous lower
half, about 5 inches of the stalk. However, you can also use the upper stems for fla-
voring in teas, soups, and marinades. Slice off the bottom root end and the green
top, and remove the thick green outer
layers to reveal the softer white or yel-
low core—this is the aromatic, flavorful
flesh of lemongrass.
Serve: To suffuse lemongrass flavor into
stews, marinades, curries, or other hot
dishes, slice the inner stalk into long-ish
sections (about 2 or 3 inches each), and
bruise each section by either bending
it or crushing it with the side of a large
kitchen knife. This will release the stalk’s
aromatics so it permeates into your dish
while cooking. Remove the lemongrass
stalks before serving.
For an edible lemongrass season-
ing, use only the bottom few inches of
the stalk that are the most tender and
flavorful. Chop finely or mince (see tips
on page 26), then toss into stir-fries,
soups, or salads. You can also crush the
chopped lemongrass with a mortar and
pestle to form a paste (see tips on page
27), which can be added to cooked
dishes like curries and stir-fries.
SUBSTITUTIONS

• Lemon or lime zest


• Lemon verbena


• Lemon balm


• Sorrel

PAIRINGS

Fruits and Vegetables:

cabbage, carrot, coconut,

mushrooms, onions, peaches, peas,

pears, peppers, shallots, tomatoes

Proteins: beef, chicken, fish and

seafood, peanuts, pork, tofu

Seasonings: anise seeds, basil,

chili peppers, chili paste, cilantro,

cinnamon, cloves, coriander

seeds, cumin, curry powder,

fennel, fish sauce, galangal,

garlic, ginger, jalapeño, lemon

juice and zest, lime juice and zest,

makrut lime, mint, shrimp paste,

soy sauce, tamarind, Thai basil,

turmeric

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