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Lemongrass

Lemony with a touch of ginger

Lemongrass - Product photo

Lemongrass is a well-known vegetable in oriental cuisines, especially Indonesia, where this member of the grass family is better known under the name sereh. The taste is indeed a little lemony, although there is also a hint of ginger in the stems. They are usually around 20 centimetres long and look like thick blades of grass.

The colour of lemongrass varies from green (the leaves at the top) to creamy white and pink towards the root. The stems are not tasty eaten raw: the aromatic properties of lemongrass only come into their own after cooking.

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Storage advice

  • Transport and storage: Maintain a temperature between 2 and 6˚C during transport.
  • Shop: The best place to keep lemongrass fresh for a long time is the refrigerated section.

Our lemongrass is grown in:

Thailand, Morocco and Kenya

Growing and harvesting

At the grower's

In the field, lemongrass can grow into plants of half a metre high. The varieties you buy in the shop are cut to size, usually 20 centimetres long. Growers can start harvesting after five to six months. The outer leaf is removed and stems of equal length and weight are packed together. Then the vegetables are shipped to Nature's Pride.

Lemongrass - Growth & Harvest

Recipes & preparation tips

Lemongrass is a real all-rounder. Lemongrass is a familiar face in a lot of Asian recipes, slowly but surely it is increasing it's popularity in the western kitchen as well. Lemongrass is a good complimentary to both fish and meat dishes, but it is also a valuable match with cocos. Take a look at all the recipes with this extraordinary vegetable at eatme.eu!

Lemongrass - Recipes & Preparation Tips

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