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lemongrass- can I use the green parts?

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It seems like every recipe I find tells me to use the white parts of the lemongrass. I planted some in May, and the blades of grass are now almost 2 feet tall, but they are still slim compared to the stalks you find at the grocery store, and I don't see any white parts developing yet. Can I use the green parts in any recipes instead? If so, do you have any recipes you would suggest?

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  1. When in the Galapagos Islands, we were served lemongrass tea. This was made from the green part of the young lemongrass. I am not sure of the exact recipe, but it was absolutely delicious! I am sure you can also ice it! I do think you will want to add some sugar syrup. Oh, yum...I can still remember it...

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    1. re: liu

      I slept with pleasant memories of this wonderfully aromatic tea, and I do now recall some more of the details.

      Immediately or sooner when I came back from this excursion, I went out to purchase some lemongrass to plant -- yes, it was that good!

      Cut 2-to-3 inch pieces of about 3 or 5 the tenderest lemongrass stalks. Bring just to a boil in a pan of water (perhaps 6 cups), cover and let it sit in the pan with the burner off for about 15-20 minutes to steep. Add a sugar syrup and try it!

      The color is gorgeous, and the fragrance is amazing...perhaps this is the best part. If it is bitter, try brewing younger stalks, but they can be green.

      Play with this -- nothing need be exact -- and enjoy!

    2. I love Thai food and lemongrass is a staple. The green portions are hardly ever used for these reasons: bitterness and toughness of leaves, the white being more tender, sweet and fragrant.

      1. the white part is inside.

        1. As said above, the white parts are inside and the green parts contain a lot of silica. There is a reason the deer don't eat them.

          1. You can use the green parts as a basting brush when grilling...