On Wed, 10 Dec 2003 16:16:42 GMT, Smithfarms Pure Kona
> wrote:

>On Wed, 10 Dec 2003 05:31:09 GMT, "Adam Schwartz"
> wrote:
>
>> Of course I know that all ingredients should ideally be purchesed
>as
>>close the the use date as possible for maximum freshness. However, I
>would
>>like to know how long lemon grass remains useable. Is it like most
>produce,
>>which must be used within a few days of purchase, or is it like
>garlic or
>>cinnamon, which can potentially be stored for some time. I would
>like to
>>buy enough to have some on hand when I need it.
>>
>>Thanks,
>>Adam
>>
>When I have bought it, it looks dry and not at its peak but when I
>mince the fibrous stuff, it seems to work. I want to compare it to
>scallions and other green onions but it is a tough grass and not a
>moist onion-y thing so I would think it tends to last longer than the
>moist-y herbs. We have recently planted a pot and it does seem
>slightly moister when it is growing. It has perplexed me too as to
>whether I was getting old or new lemon grass from the store and that
>was the reason for growing some of our own. aloha, Thunder
> http://www.smithfarms.com
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I grow it each year (I am too far north for it to winter over & it is
too large to take inside) and have never seen any Asian store here
in NJ that has it in a condition that I would call "really fresh."

I usually pick as best I can and when I cook with it, peel down to
the innermost stalks to get some relatively moist leaves. It is
fibrous & tough even in its freshest state, so I generally pick it out
of the dish before serving.

The only resemblance to scallions, is in use, in the way I thinly
slice the stalk on the bottom 2 inches (at most).

By the way...you broke my heart when you ran out of Lehua honey...I
wanted to get some for gifts. I will know better next year & order
earlier.

Boron