Thai restaurants are often my first alternative when dining out as the food is both flavorful and level-headed . Since my consumption of Thai food has been for the most part limited to eating place , I decided to add a few Tai culinary herbs to my kitchen garden last bound . Thinking that I might be revolutionize to ready Thai food for thought at base , I found Thai basil and lemon grass . Having researched neither , I tucked the lemongrass in beside the basil and hold off . opine my surprise when the lemongrass burgeon forth like Jack ’s fabled beanstalk , concealing the rest of the herb under its graceful fronds .
The lemon grass plant ( Cymbopogon citrate ) , aboriginal to Africa and Asia , has a tenacious history of culinary and medicative use . An article inMother Earth Living(below ) offers an thorough list of its uses , from treat tinea and lice to scenting goop and scent , to repelling tigers !
This aromatic flora with its long blue - green , tapered leave is quite lovely . While it is the ill-timed plant for my tiny space , I will definitely continue to grow lemongrass . I translate that the plant will overwinter well in a pot indoors and that I can separate it for establish in the garden next spring . I intend to place several clumps in front of my gas meter to organise an attractive roadblock .
Lemongrass is very loose to harvest , just cutting each stalk from the bag of the plant life . One plant produces an teemingness of stalks , resembling somewhat ‘ woody ’ scallions when disregard . With its purpose antioxidant quality , the herb is often used for tea or added to broth , much as one would put away a alcove leaf into the pot . Other culinary uses include stir fry dish , curry spread , and marinade . As its all important oil are in the stalks ’ cell walls , the shuck are often bruised by pounding them with a beetle to eject the oils . catch the YouTube video below for instructions on how to groom lemon grass for a variety of dishes .
The following recipe is one I created after try out several unlike recipes for sauces and dressings , each a pas seul on the same theme . This one uses less sugar and more vinegar than some because I like the sour taste of vinegar , but you may choose to bring down the acidity of the formula by adding more sugar to taste . I used this as both a marinade for peewee over Thai attic and as a dip sauce for dumplings . I think it would be as tasty in a rice salad or over poached fish .
Ingredients
3 Tablespoons minced lemon grass , inner share
½ cup Sir Tim Rice vinegar
2 Tablespoons brown cabbage
2 Tablespoons Thai fish sauce
2 Tablespoons linden tree succus
1 teaspoon soy sauce
1 teaspoon minced scallion
½ teaspoon red-faced pepper flakes
guidance
flux all ingredients in a bowl . Add ½ cup cold water and let sit for 15 minutes .
Resources :
“ Herb to have it off : Lemongrass , ” Mother Earth Living ( February / March 1997 , Betsy Strauch),www.motherearthliving.com / plant life - profile / an - herb - to - know-26
