Healthy Food Database

Lemongrass
The long, blade-like leaves and succulent lower stems of lemongrass are common ingredients in Asian and Indian cooking.

Lemongrass is sold by the stem in your greengrocer. The most flavour is in the white bulb end of the stem. To prepare, simply remove the tough outer leaves, then crush the stem to release the flavour, and chop or slice as required.

Store fresh stalks immersed in water in the fridge for up to 5 days, or wrapped in plastic wrap for up to 3 days. Stalks can also be frozen. Store dried lemongrass in airtight packaging away from heat and light.
Category: Herb
In Season: all year
To Buy:
Buy fresh bunches of lemongrass stems from good vegetable retailers. They should be moist and fresh-looking, not dry. Dried lemongrass is chopped into fine pieces, almost a powder, and should be bought in pre-packed airtight packaging.
To Store:
Store fresh stalks immersed in water in the fridge for up to 5 days, or wrapped in plastic wrap for up to 3 days. Stalks can also be frozen. Store dried lemongrass in airtight packaging away from heat and light.
Tips & Tricks:
Finely chop the creamy-white base of lemongrass stems and add to stir-fries, marinades and curries. Otherwise, bruise the stems and leave in large pieces in curries and soups, and remove before serving.
Cooking Tips:

Nutrition per 100 Grams:

Amines:
No information available
Glutamates:
n/a
Salicylates:
No information available

Benefits the Following Health Conditions:*

Cold and Flus
Fungal Infections
Find recipes with Lemongrass

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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