Lemongrass Dried, Premium Quality, Free P&P to The UK (50g)
About this deal
Fresh lemongrass is more flavorful than dried, so it is best to use it when it is available. However, you can also use dried lemongrass for most recipes. The lemongrass is usually dried like other herbs to be used in the offseason. Drying and saving the lemongrass is simple.
A measured cup of hotwater requires around one teaspoon of lemongrass leaves. Turn this into an iced herbal tea and garnish with cucumber or peach nectar. Cut the outer leaves and top part of the lemongrass.You’ll only need the bottom part for cooking. However, this is not to say that the top parts don’t carry any purpose. You can use them to make tea or bag up to use in marinades.Kroeung is a paste that comes from Cambodia. One of its primary components is lemongrass and depending on the variety ingredients can also include turmeric, garlic, shallots, red pepper, cinnamon and others.
It pairs well with other fresh ingredients frequently used in these regions such as ginger, lotus root, Asian greens, bean sprouts, mushrooms, chilies, bok choi, and tropical fruits (like coconut).Lemongrass is usually sold in bunches of two or three full stalks, with the bulb still attached at the bottom. The bulb, leaves and most of the stem are too tough and fibrous to be used in cooking, with the only edible part of the plant being the tender part of the bottom third of the stem. Follow these simple steps to prepare your lemongrass properly, so you’re left with the tenderest, most flavourful parts, and no unappealing woody fibers. Lemongrass can be used in soups, curries, stir-fries, and marinades. It’s also a great addition to tea or lemonade. Harvest or choose fresh lemongrass stalks for dehydration. Brush off any visible dirt and remove any damaged parts. Rinse the stalks under cool running water and dab dry with a paper towel.