Fresh Lemongrass , 250 g

Fresh Lemongrass , 250 gFresh Lemongrass Overview Lemongrass is a tall, perennial plant native to tropical regions, known for its citrus like aroma and flavor. The plant features long, slender stalks that are pale green at the base and dark green towards the top. It is a popular ingredient in various cuisines, especially Southeast Asian, where it is used in soups, curries, teas, and marinades. Lemongrass is available fresh, dried, or in powdered form, with fresh lemongrass

Fresh Lemongrass Overview

Lemongrass is a tall, perennial plant native to tropical regions, known for its citrus-like aroma and flavor. The plant features long, slender stalks that are pale green at the base and dark green towards the top. It is a popular ingredient in various cuisines, especially Southeast Asian, where it is used in soups, curries, teas, and marinades. Lemongrass is available fresh, dried, or in powdered form, with fresh lemongrass being the most aromatic and flavorful.

Health Benefits of Fresh Lemongrass

1. Rich in Antioxidants: Lemongrass contains compounds that help combat oxidative stress and protect cells from damage.
2. Anti-inflammatory Properties: It has natural anti-inflammatory effects that may help reduce pain and inflammation in the body.
3. Digestive Health: Lemongrass can aid in digestion and alleviate bloating and discomfort.
4. Antimicrobial Effects: The herb has been found to possess antimicrobial properties, helping to fight infections.
5. Mood Booster: Lemongrass is often used in aromatherapy and is believed to help reduce stress and anxiety.

How to Eat Fresh Lemongrass

• Culinary Uses: Use fresh lemongrass in soups, curries, stir-fries, and marinades. It can be chopped, bruised, or infused to extract its flavor.
• Tea: Brew fresh lemongrass in hot water for a refreshing herbal tea.
• Garnish: Use thinly sliced lemongrass as a garnish in dishes for added flavor.

Nutritional Value (per 100 grams of Fresh Lemongrass)

• Calories: 99 kcal
• Protein: 1.1 g
• Carbohydrates: 25.6 g
• Fiber: 1.8 g
• Fat: 0.4 g
• Vitamin C: 24% of the Daily Value (DV)
• Vitamin A: 2% of the DV
• Calcium: 3% of the DV
• Iron: 12% of the DV

Taste Profile

Fresh lemongrass has a strong citrus flavor with a hint of ginger. Its taste is bright and aromatic, making it a wonderful addition to various dishes. The flavor is most intense in the tender white part of the stalk and becomes milder as you move up the stalk.

Full Detailed Recipe: Lemongrass Chicken Stir-Fry

Ingredients:

• Chicken Breast: 500 grams, thinly sliced
• Fresh Lemongrass: 2 stalks, minced (white part only)
• Bell Pepper: 1, sliced
• Carrot: 1, julienned
• Onion: 1, sliced
• Garlic: 2 cloves, minced
• Soy Sauce: 3 tablespoons
• Olive Oil: 2 tablespoons
• Salt and Pepper: to taste

Instructions:

1. Prepare Lemongrass: Remove the tough outer layers of the lemongrass and mince the tender white part.
2. Heat Oil: In a large pan or wok, heat olive oil over medium-high heat.
3. Sauté Aromatics: Add minced garlic and lemongrass, sautéing for about 1 minute until fragrant.
4. Cook Chicken: Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
5. Add Vegetables: Stir in bell pepper and carrot, cooking for an additional 3-4 minutes until tender.
6. Season: Add soy sauce, salt, and pepper. Stir well to combine.
7. Serve: Serve hot with steamed rice.

Indian Recipes with Fresh Lemongrass

1. Lemongrass Chicken Curry

Ingredients:

• Chicken: 500 grams, cut into pieces
• Fresh Lemongrass: 2 stalks, minced
• Onion: 1 large, chopped
• Tomato: 1 medium, chopped
• Ginger-Garlic Paste: 1 tablespoon
• Coconut Milk: 1 cup
• Oil: 2 tablespoons
• Salt: to taste
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1 teaspoon

Instructions:

1. Heat oil in a pan and sauté chopped onions until golden.
2. Add ginger-garlic paste and cook for 2 minutes.
3. Stir in minced lemongrass, turmeric, red chili powder, and salt; cook for another minute.
4. Add chicken pieces and tomatoes, cooking until chicken is browned.
5. Pour in coconut milk, cover, and simmer for 20-25 minutes until chicken is cooked.
6. Serve with rice or naan.

2. Lemongrass Vegetable Soup

Ingredients:

• Mixed Vegetables (carrots, beans, peas): 2 cups, chopped
• Fresh Lemongrass: 1 stalk, minced
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Vegetable Broth: 4 cups
• Olive Oil: 2 tablespoons
• Salt and Pepper: to taste

Instructions:

1. Heat olive oil in a pot and sauté onions and garlic until soft.
2. Add minced lemongrass and mixed vegetables, cooking for 5 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
5. Blend if desired, and serve hot.

3. Lemongrass and Coconut Rice

Ingredients:

• Basmati Rice: 1 cup
• Coconut Milk: 1 cup
• Fresh Lemongrass: 1 stalk, minced
• Water: 1 cup
• Salt: to taste

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a pot, combine rice, coconut milk, water, minced lemongrass, and salt.
3. Bring to a boil, then cover and reduce heat to low.
4. Cook for 15-20 minutes until rice is tender and liquid is absorbed.
5. Fluff with a fork and serve.

4. Lemongrass Lentil Curry

Ingredients:

• Red Lentils: 1 cup
• Fresh Lemongrass: 1 stalk, minced
• Onion: 1 large, chopped
• Tomato: 1 medium, chopped
• Ginger: 1 inch, grated
• Coconut Milk: 1 cup
• Oil: 2 tablespoons
• Salt: to taste
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1 teaspoon

Instructions:

1. Heat oil in a pot and sauté onions until translucent.
2. Add ginger, minced lemongrass, turmeric, and red chili powder; cook for 2 minutes.
3. Stir in lentils and tomatoes, adding coconut milk and 2 cups of water.
4. Bring to a boil, then simmer for 25-30 minutes until lentils are cooked.
5. Season with salt and serve with rice or chapati.

5. Lemongrass Chutney

Ingredients:

• Fresh Lemongrass: 1 stalk, minced
• Coconut: 1/2 cup, grated
• Green Chili: 1, chopped
• Ginger: 1 inch, grated
• Salt: to taste
• Lemon Juice: 1 tablespoon

Instructions:

1. In a blender, combine minced lemongrass, coconut, green chili, ginger, and salt.
2. Blend until smooth, adding a little water if needed.
3. Stir in lemon juice and adjust seasoning.
4. Serve as a side with dosa or idli.

Non-Indian Recipes with Fresh Lemongrass

1. Lemongrass and Ginger Tea

Ingredients:

• Fresh Lemongrass: 2 stalks, chopped
• Ginger: 1 inch, sliced
• Water: 4 cups
• Honey: to taste (optional)

Instructions:

1. In a pot, bring water to a boil.
2. Add chopped lemongrass and sliced ginger; simmer for 10-15 minutes.
3. Strain into cups and sweeten with honey if desired.
4. Serve hot.

2. Lemongrass Shrimp Skewers

Ingredients:

• Shrimp: 500 grams, peeled and deveined
• Fresh Lemongrass: 2 stalks, cut into 10-inch pieces
• Olive Oil: 3 tablespoons
• Soy Sauce: 2 tablespoons
• Garlic: 2 cloves, minced
• Lime Juice: 1 tablespoon
• Salt and Pepper: to taste

Instructions:

1. In a bowl, mix olive oil, soy sauce, minced garlic, lime juice, salt, and pepper.
2. Marinate shrimp in the mixture for 30 minutes.
3. Thread shrimp onto lemongrass pieces as skewers.
4. Grill or broil for 2-3 minutes on each side until cooked.
5. Serve with dipping sauce.

3. Lemongrass Salad Dressing

Ingredients:

• Fresh Lemongrass: 1 stalk, minced
• Olive Oil: 1/4 cup
• Rice Vinegar: 2 tablespoons
• Honey: 1 tablespoon
• Soy Sauce: 1 tablespoon
• Salt: to taste

Instructions:

1. In a bowl, whisk together minced lemongrass, olive oil, rice vinegar, honey, soy sauce, and salt.
2. Drizzle over salad before serving.
3. Toss to combine.

4. Lemongrass Marinade for Fish

Ingredients:

• Fresh Lemongrass: 2 stalks, minced
• Olive Oil: 1/4 cup
• Garlic: 2 cloves, minced
• Lime Juice: 2 tablespoons
• Salt and Pepper: to taste
• Fish Fillets: 500 grams

Instructions:

1. In a bowl, mix minced lemongrass, olive oil, garlic, lime juice, salt, and pepper.
2. Marinate fish fillets in the mixture for 30 minutes.
3. Grill or bake the fish until cooked through.
4. Serve with lemon wedges.

5. Lemongrass Infused Rice

Ingredients:

• Jasmine Rice: 1 cup
• Water: 2 cups
• Fresh Lemongrass: 1 stalk, bruised
• Salt: to taste

Instructions:

1. Rinse jasmine rice under cold water until the water runs clear.
2. In a pot, combine rice, water, bruised lemongrass, and salt.
3. Bring to a boil, then cover and reduce heat to low.
4. Cook for 15-20 minutes until rice is tender.
5. Remove lemongrass before serving.

Fresh lemongrass is a versatile herb that can enhance a variety of dishes, both traditional and modern. Enjoy experimenting with it in your cooking!