Culinary use for the green parts of lemongrass?
In most recipes/applications I've seen only the white part of lemongrass is used. Is there any culinary use for the upper/outer green parts?
Best Answer
The outer green leaves are a bit tough, and not a lot of flavor, but the upper section of the inner green stalk you can use for infusing in soups, curries, broths, etc.
Rough it up a bit, so to speak, bruise it and make a few slits with a paring knife, then let it sit in your broth or curry until you've zapped the last bit of flavor from it. Just remember to remove it before serving to your guests since it isn't exactly edible on its own.
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What can I do with the green part of lemongrass?
Reserve the Upper Stalks The upper end the stalk will be mostly green and woody but is still useful in cooking soups and curries. Reserve this top end of the stalk for your recipe. Do the same for the other stalks, depending on how many stalks or tablespoons of prepared lemongrass the recipe calls for.Which part of lemongrass is used for cooking?
To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks\u2014you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers before finely chopping or mincing.Can you eat the green leaves of lemongrass?
You can chop the fresh leaves or simply break up dried leaves. Generally speaking, about one teaspoon of lemongrass leaves per cup of boiling water is a good ratio. Lemongrass is also an ingredient in many herbal tea blends. It is particularly popular in green tea blends.What is the usable part of lemongrass?
But while only the lower bulb of the lemongrass stem is edible, every portion of the stalk has a role to play in the kitchen. The fibrous upper section of the stalk is full of tons of lemony, gingery goodness.How to use Lemongrass
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Answer 2
I dry and use in stocks that I later clarify/filter or in herbal tisane blends or to flavor black tea. A nice evening tisane I make is cinnamon sticks, lemongrass, ginger, and cardamom.
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