Originally from India, this Grass has migrated to Klamath Falls and it’s certified organic! Fresh Green Organic Garden grows the grass along with herbs, heirloom tomatoes and much more. They utilize geothermal energy and the abundant sunshine that K-Falls is famous for. Their soil is organic as are the homegrown compost and compost tea that all their plantings enjoy.
We are lucky lemon grass is one of their rotational crops as finding certified organic fresh lemon grass is almost impossible. Pick up a stalk of this herb in the Co-op produce department. The freshness is apparent. The leaves are still green, the bulbs are nicely filled out and the aroma is definitely lemon.
To utilize lemon grass as a culinary herb, start by cutting off the green tops. They can be thin sliced and added to soup. Indonesian cookery uses the white bulb along with galangal root and lime leaves to flavor cooking oil. Start by cutting the white bulb in two the long way. Don’t cut all the way through, leave a “hinge” on one side so you can lay it down flat, hinge side up. With the blade side down on the cutting board, lay your knife on top of the bulb. Make a fist and whack the knife blade several times to bruise the bulb. This releases the oils and flavor. Now it’s ready to add to hot oil with the other aromatics or it can simply be added to soup stock with other aromatics.
An easy soup recipe utilizing lemon grass is Thai Coconut Milk Soup with Shrimp Meat.
1 quart chicken stock
1 stalk lemon grass split down the middle (optional)
3 large slices ginger (3 ounces)
1 can coconut milk
1 tablespoon curry paste
1 to 3 Jalapeño peppers diced fine
¼ cup fresh lime juice
1 teaspoon cane sugar
2 ½ tablespoons fish sauce
1 pound medium-size raw shrimp
- Put the stock lemon grass and ginger in a soup pot. Gradually bring to a boil over medium-high heat. Boil for 1 minute.
- Stir in the coconut milk.
- Add the curry peppers lime juice sugar and fish sauce. Stir until the curry and sugar are dissolved.
- Add the shrimp and cook only until they turn pink.
- Serve with sprigs of fresh cilantro.