Understanding the Edible Parts of Lemongrass
For those new to cooking with lemongrass, the plant's tough, fibrous texture can be intimidating. The key is knowing which section of the stalk to use for eating and which to use for flavoring infusions. While the entire stalk contains aromatic oils, only the most tender, pale-yellow section at the base is suitable for consumption.
The Tender, Edible Core
- Location: The edible part is the bottom one-third of the lemongrass stalk, located just above the root bulb.
- Texture: This section is pale green and yellow, more flexible, and less woody than the upper stalk.
- Preparation: To prepare, first, peel away the tough, dry outer layers to reveal the softer inner core. Trim the root end and the woody green tops. The remaining pale section can then be finely minced, grated, or pounded into a paste for recipes. Minced lemongrass is perfect for marinades, curries, and salads where it will be incorporated directly into the dish.
The Fibrous, Inedible Upper Stalk and Leaves
The top two-thirds of the lemongrass stalk are too fibrous and tough to be eaten directly. However, they are packed with flavor and should not be discarded. The outer leaves and upper stalk are ideal for infusing liquid-based dishes.
- Usage: Bruise the tough upper sections with the back of a knife or a meat mallet to release their aromatic oils. You can also tie the stalk into a knot. Add these pieces to soups, broths, and curries as they simmer. Just remember to fish them out before serving, much like a bay leaf.
- Other Applications: These fibrous parts can also be used to brew fragrant lemongrass tea.
Preparing Lemongrass for Different Culinary Uses
The method of preparing lemongrass depends on whether you plan to eat it or use it as an infusing agent. Fine preparation is crucial for the tender edible section to prevent stringiness.
For dishes where lemongrass is eaten:
- Trim and Peel: Cut off the bottom root and green, woody tops, then peel away the tough outer layers to reach the pale inner core.
- Mince or Grate: Finely chop the tender core with a sharp knife, or use a food processor, mortar and pestle, or a microplane to create a fine paste.
- Use in Recipes: Mix the paste into curry bases, marinades, or dressings. The finer the pieces, the easier they will blend into your dish.
For infusions:
- Bruise the Stalk: Take the tough upper portion or outer layers. Use a meat mallet or the flat side of a knife to gently bruise the stalk. This helps release the essential oils.
- Add to Liquid: Place the bruised stalks directly into simmering broths, teas, or sauces. The flavor will infuse the liquid as it cooks.
- Remove Before Serving: Strain or remove the large pieces before serving, as they are not pleasant to chew.
Comparison Table: Edible vs. Flavoring Parts
| Feature | Tender Inner Core (Edible Part) | Woody Outer Stalk & Leaves (Flavoring Part) |
|---|---|---|
| Location | Bottom 1/3 of the stalk, just above the root. | Upper 2/3 of the stalk and outer leaves. |
| Texture | Pale, soft, and flexible. | Green, tough, and fibrous. |
| Preparation | Finely mince, grate, or pound into a paste. | Bruise or tie into a knot. |
| Culinary Use | Incorporated directly into sauces, curries, marinades, and stir-fries. | Infused into soups, broths, and teas, then removed before eating. |
| Key Benefit | Provides a more concentrated, textured burst of flavor within the dish. | Releases aroma and taste into liquid without leaving tough fibers behind. |
Conclusion
Understanding which part of lemongrass can be eaten is simple once you know the distinction between the tender core and the tough outer layers. The pale, flexible, lower third of the stalk is the only part that is truly edible and should be finely minced or pureed. The fibrous upper sections and leaves are best for infusing liquids with their signature citrusy aroma. By preparing lemongrass correctly, you can unlock its full flavor potential and avoid the disappointment of tough, chewy fibers in your dish. Experiment with both methods to add a fragrant, zesty twist to your favorite recipes.
Here is a recipe for Vietnamese Grilled Lemongrass Chicken to get you started.
Other Considerations When Using Lemongrass
Can you freeze lemongrass?
Yes, freezing is an excellent way to preserve lemongrass. You can freeze whole trimmed stalks or pre-chop and freeze the tender inner sections for easy use later. Freezing can also help to break down the tough fibers, making it even easier to mince.
What are some health benefits?
Lemongrass contains antioxidants and has been used in folk medicine for its anti-inflammatory and antimicrobial properties. It's also been studied for potential benefits related to digestion, cholesterol, and blood pressure, though more human research is needed.
How to tell if lemongrass is fresh?
Look for firm, fragrant stalks that are pale yellow-green at the base and transition to green at the top. Avoid any that are brown, dry, or cracked, as these are likely old and have lost much of their flavor.
What are some culinary uses?
Beyond soups and curries, minced lemongrass can be used in marinades for grilled meats, infused into simple syrups for cocktails or desserts, and added to sauces and dressings.
Are the bulbs edible?
While the very bottom bulb is typically discarded along with the roots, the tender portion of the stalk directly above it is the desirable, edible part. Some people remove about two inches from the bottom to ensure they've trimmed past the tough bulb.
Can you use dried or powdered lemongrass?
Dried or powdered lemongrass can be used as a substitute, but the flavor will not be as bright and complex as fresh. It is best used for infusions in liquids rather than in dishes where it's meant to be eaten.
What are some lemongrass substitutes?
If fresh lemongrass isn't available, you can use other ingredients to replicate some of its flavors, such as lemon zest mixed with fresh ginger, or makrut lime leaves for a similar citrusy note.
