Brisbane Local Food

Growing local

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Great idea Janet, and another good reason to grow lemon grass.  It could be used with fish wrapped in aluminium foil maybe.  To be truthful, I have it growing but do not use it in the kitchen, it was planted in order to make a habitat for frogs.  Any other hints or uses for this plant would be appreciated.

Lemongrass ginger hot beverage - so soothing on a cold night and free of caffeine.

Dried lemongrass leaves are cut up for mulch, it gives off a refreshing fragrance.

Use lemongrass to make Tom yum soup or to marinade pork, sometimes I use lemon myrtle leaves, both are similar.

I also use it in my stock for poaching chicken

I worked my way through Bach Ngo's Classic Cuisine of Vietnam a few times . I always associate lemon grass with Vietnamese cuisine as it is used so often.

Of the options, the most popular is surely chicken and lemon grass -- Ga xao dam gung sa: chicken with lemongrass and macerated ginger. The ginger and lemon grass makes this dish's flavor very lemony and unique.

I always add more lemon grass than any recipe -- and white wine vinegar is an easy substitute for rice vinegar. Spring onion is better than the browns , and if you were from Central Vietnam you could add chopped chilli.

Quick and easy dish.

indeed I grew lemon grass just for this one dish.

[I'll have to make it again this week].

You'll find the recipe HERE.

I put it in my carbonated water and steep over night.  Lovely. 

When you use it for tea or cooking, do you pull up a part of it or go out with scissors and trim a piece off. Do you use it like shallots and trim off roots part.   Using the bar-b-que brush as an example, do you use the yellow part only.  As you can see, I have never had grass before.

When you cook with fresh lemon grass, select the lighter coloured stems and chop them up fine.These begin just above the root ball. It's like prepping celery.The hardness or softness is the determinant of what you select to use this way.The knife will tell you.You can also crush the softer part of a stem in a mortar -- say for Thai Green Curry paste.

Or whiz it.

In some dishes,such as in soups or stews, like Laksa or Rendang -- you can throw  the stems in almost whole -- just like cinnamon curls.

When using whole, just bang on the stem to make it bleed before you through it in.

Thanks Dave, that was helpful, we have one plant that needs to be used.  


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