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

"Adam Schwartz" > wrote in message
news:xcyBb.487777$HS4.3749398@attbi_s01...
> 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
>
>

It recovers well from freezing.

Jack Freon

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
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff

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
>
>


Adam -
Buy some with a bit of viable root still left on it, and plant it in
some dirt. The stuff grows well indoors, and you'll have plenty after
awhile.
Peg

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
> Farmers & Sellers of 100%
> Kona Coffee & other Great Stuff


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

On Wed, 10 Dec 2003 14:52:43 -0500, Boron Elgar
> wrote:

>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
>> Farmers & Sellers of 100%
>> Kona Coffee & other Great Stuff
>
>
>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
>
>
>
Oh I am very sorry about the Lehua Honey. We hope to harvest more in
early summer.

Thanks also for the information on the Lemon Grass. I used it in a
Thai dish and liked the flavor but didn't really know what part would
be considered the real part of the Lemon grass <g>. We did plant the
root part and now have the pot of stuff. Must go dream up a use for
it.Thaks again. aloha, Thunder
http://www.smithfarms.com
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff