Real World Gardener Lemongrass in cooking in Spice It Up

April 26th, 2016

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SPICE IT UP

Lemongrass (Cymbopogon citratus)

lemongrass%2Bstalks.jpgIs in the Poaceae family (grasses,) and was not only used  by the ancient Greeks and Romans but crops up in so many cuisines throughout the world.

Lemongrass has also been used in folk medicine and in Asian cooking.

Lemongrass is a herb, or grass really,that  has more attributes as an all round herb than you might’ve thought of.

In this segment, you’ll learn about not only the best ways to use it in the kitchen but some great tips and looking after it in the garden.

Let’s find out more about this herb. I'm talking with Ian Hemphill, from www.herbies.com.au

Lemongrass flavour is fairly gentle so you can’t go wrong in how much you use.



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Lemongrass



Use only the bottom 15-20 cm and give it a bump with the back of a knife to easily peel off the outer layer.

 

Cut it very finely or either shave it finely or grate your lemongrass so you don’t get those hairs or fibres from the leaves so much when you’re eating the dish.

 

BIG TIP: Don't throw away the green leafy tops but tie them into knots to break up the citral structure and throw this bunch into cooking to infuse with a real lemony flavour.

Think of it as a substitute for lemon zest if you like for use in cooking.

 

When growing your own lemongrass, it's best if divided every few years because the centre of the clump doesn't seem to get enough water and nutrients and dies off.

 

If you have any questions about lemongrass or any other herb or have some information to share, drop us a line to realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

 

 

 

 

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