The Fresh Food Club
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Lemongrass

In season all year

Food Description:

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.

General Information:

Category: Herb
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 and 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.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Cold and Flus
Fungal Infections

* 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.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.