On Mon, 24 Nov 2003 09:04:34 -0500, "James Silverton"
wrote:


"Warren C. Liebold" wrote

lemongrass in
a jar isn't so bad at all, especially if you can't get fresh with ease.
Using actual lemon juice is not the best alternative, IMHO. Lemons are too
tart. Lemongrass gets you the lemon/citrus taste w/o the acidity and
tartness.

Warren, who finds it easier to obtain fresh lemongrass in his part of NYC
than to find dried...


For someone who only cooks Thai food occasionally, there are two problems
with lemon grass, IMHO. Fresh lemon grass certainly seems best but one
usually has to buy it in excessively large quantities. Dried lemon grass is
probably the most practical alternative but, like most dried spices, it
loses its savor and many stores are not particularly conscientious about
moving old stock.

I (in SE Virginia) can buy a single stalk of lemon grass in a
Korean/Thai market. I usually root and plant 2 or 3 of these, rather
than using immediately. Given plenty of water and a warm summer, they
will multiply quite nicely. Not cold-hardy, so I bring the pot in over
the winter, digging and dividing as the fancy takes me.

Hint: if the bottoms are trimmed closely (of roots), and even a little
dryish, shave a thin layer and put 'em in a glass of water. 2 out of 3
will generate grateful roots, in my experience. Of course, I'm
speaking of those sold as 'fresh', not totally dried stalks.