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Lemongrass - Lemongrass - coarse-cut - Thai
Do you love Southeast Asian cuisine like we do? What should not be missing in these dishes is the lemongrass. Especially fresh, the spice is very much enjoyed.The growing areas can be found in South America and Asia.
use
Lemongrass is mainly used in Southeast Asian cuisine. It is very popular for fish and seafood, as well as for veal, lamb, beef and chicken. The S! Lemongrass a special touch. In Asia, in addition to rounding off typical Vietnamese or Indonesian cuisine, it is also very often used for tea drinks, but only the stem and the leaves are used.
Good to know
Lemongrass harmonizes very well with ginger, coconut, garlic, shallots and allspice.
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the taste
The taste of the S! Lemongrass is lemony, fresh and a slight rose scent can be perceived. It has a gentle lemon-like aroma and a firm, small tuber. In this case , only the soft parts, i.e. the 6-7 cm above the tuber, were cut into small pieces. Dried, the lemongrass can be found in pieces or ground in the trade, but have a rather milder aroma to the fresh product.
manufacturing
Lemongrass is a rather undemanding plant, which can also be grown very well with us. If you cut off the leaves more often, it promotes the growth of the bulbs. Lemongrass belongs to the family of sweet grasses, mainly the stem and base of the leaves are used. The four-year-old mother plant is harvested three times a year. The leeks similar to onion-like thickened stalks are cut off and used.
