I have some in a pot with other Thai herbs. Since it's very grassy, I
hesitate to cut it up and add to recipies. Yuk! Would I just use it
for flavouring and then remove? Thx.
e.

> wrote:

>I have some in a pot with other Thai herbs. Since it's very grassy, I
>hesitate to cut it up and add to recipies. Yuk! Would I just use it
>for flavouring and then remove? Thx.

Yes, I usually either remove it before serving, or avoid it when eating.

Steve

On Jun 28, 10:53*am, " > wrote:
> I have some in a pot with other Thai herbs. *Since it's very grassy,

Grassy? You just slice up the bulb. Peel it back a layer or two to
rinse off any mud. The rings retain their hard texture, so you're
unlikely to eat any by mistake unless you're really shoveling it in.

The bulb is pounded for curries, making it impossible to pick out,
however.

On Mon, 28 Jun 2010 11:15:36 -0700 (PDT), spamtrap1888 wrote:

> On Jun 28, 10:53*am, " > wrote:
>> I have some in a pot with other Thai herbs. *Since it's very grassy,
>
> Grassy? You just slice up the bulb. Peel it back a layer or two to
> rinse off any mud. The rings retain their hard texture, so you're
> unlikely to eat any by mistake unless you're really shoveling it in.
>
> The bulb is pounded for curries, making it impossible to pick out,
> however.

i seem to recall that it is sometimes sliced into very thin disks and the
are eaten (after being cooked).

your pal,
blake

On Jun 28, 11:24*am, blake murphy > wrote:
> On Mon, 28 Jun 2010 11:15:36 -0700 (PDT), spamtrap1888 wrote:
> > On Jun 28, 10:53 am, " > wrote:
> >> I have some in a pot with other Thai herbs. Since it's very grassy,
>
> > Grassy? You just slice up the bulb. Peel it back a layer or two to
> > rinse off any mud. The rings retain their hard texture, so you're
> > unlikely to eat any by mistake unless you're really shoveling it in.
>
> > The bulb is pounded for curries, making it impossible to pick out,
> > however.
>
> i seem to recall that it is sometimes sliced into very thin disks and the
> are eaten (after being cooked). *
>

they never get soft, like chilies or onions. You could eat them if you
were determined though.

On Jun 28, 2:15*pm, spamtrap1888 > wrote:
> On Jun 28, 10:53*am, " > wrote:
>
> > I have some in a pot with other Thai herbs. *Since it's very grassy,
>
> Grassy? You just slice up the bulb. Peel it back a layer or two to
> rinse off any mud. The rings retain their hard texture, so you're
> unlikely to eat any by mistake unless you're really shoveling it in.
>
> The bulb is pounded for curries, making it impossible to pick out,
> however.

Yes, grassy. I presume the bulbs are under the soil. It's not like
the stalks one would buy at Asian stores. Maybe in the fall I'll get
to the stalks.e.

On Jun 28, 2:56*pm, " > wrote:
> On Jun 28, 2:15*pm, spamtrap1888 > wrote:
>
> > On Jun 28, 10:53*am, " > wrote:
>
> > > I have some in a pot with other Thai herbs. *Since it's very grassy,
>
> > Grassy? You just slice up the bulb. Peel it back a layer or two to
> > rinse off any mud. The rings retain their hard texture, so you're
> > unlikely to eat any by mistake unless you're really shoveling it in.
>
> > The bulb is pounded for curries, making it impossible to pick out,
> > however.
>
> Yes, grassy. *I presume the bulbs are under the soil. *It's not like
> the stalks one would buy at Asian stores. *Maybe in the fall I'll get
> to the stalks.e.

Oops, meant get to the bulbs!!

In article
>,
spamtrap1888 > wrote:

> On Jun 28, 10:53*am, " > wrote:
> > I have some in a pot with other Thai herbs. *Since it's very grassy,
>
> Grassy? You just slice up the bulb. Peel it back a layer or two to
> rinse off any mud. The rings retain their hard texture, so you're
> unlikely to eat any by mistake

AFTER THE FIRST TIME!

Got some in soup the first time, and thought it was green onion. I
discreetly spit it into my napkin.

--
Dan Abel
Petaluma, California USA

On Jun 28, 11:56*am, " > wrote:
> On Jun 28, 2:15*pm, spamtrap1888 > wrote:
>
> > On Jun 28, 10:53*am, " > wrote:
>
> > > I have some in a pot with other Thai herbs. *Since it's very grassy,
>
> > Grassy? You just slice up the bulb. Peel it back a layer or two to
> > rinse off any mud. The rings retain their hard texture, so you're
> > unlikely to eat any by mistake unless you're really shoveling it in.
>
> > The bulb is pounded for curries, making it impossible to pick out,
> > however.
>
> Yes, grassy. *I presume the bulbs are under the soil. *It's not like
> the stalks one would buy at Asian stores. *Maybe in the fall I'll get
> to the stalks.e.

The plant looks grassy, but it doesn't taste grassy to me.

JL wrote:
>
> wrote:
>
> > I have some in a pot with other Thai herbs. Since it's very grassy, I
> > hesitate to cut it up and add to recipies. Yuk! Would I just use it
> > for flavouring and then remove? Thx.
> > e.
>
> Peel off and discard the yellowish, tough outer leaves and cut the
> softer, less fibrous white inner leaves into a fine ciffonade and use
> as a flavoring ingredient that dont need to be removed. Vietnamese
> lemon grass chicken is very nice this way.
>
> --
>
> Mr. Joseph Paul Littleshoes Esq.
>
> Domine, dirige nos.
>

Did you visit the City of London recently? That is the motto on the coat
of arms of the Corporation

On Mon, 28 Jun 2010 10:53:43 -0700 (PDT), "
> wrote:

>I have some in a pot with other Thai herbs. Since it's very grassy, I
>hesitate to cut it up and add to recipies. Yuk! Would I just use it
>for flavouring and then remove? Thx.
>e.

We have 4-5 plants (may be a misnomer, cause this stuff is very
invasive) and we cut the stalks near the ground, wash, peel off the
outer layer to get to the lighter lower stalk, cut off the green part,
then, leaving the base intact, sliver the stalk lengthwise the way you
see scallions done in some oriental dishes. It looks a bit like a
witch's' broom. Then it can be removed by the cook or avoided by the
eater. The primary flavor is a compound called citronellal, commonly
known to our Gparents as oil of citronella. Formerly used as a
mosquito repellent, and in Hungary it used to be made into a tisane. I
think some people still use it to make a herbal tea in this country.

No, it doesn't taste grassy. The green part is very tough and has tiny
barbs like sawgrass, They can cut and do not soften with cooking.
Definitely not good eats.

Alex

On Jun 29, 5:27*am, Chemiker > wrote:

> We have 4-5 plants (may be a misnomer, cause this stuff is very
> invasive) and we cut the stalks near the ground, wash, peel off the
> outer layer to get to the lighter lower stalk, cut off the green part,
> then, leaving the base intact, sliver the stalk lengthwise the way you
> see scallions done in some oriental dishes. It looks a bit like a
> witch's' broom. Then it can be removed by the cook or avoided by the
> eater. The primary flavor is a compound called citronellal, commonly
> known to our Gparents as oil of citronella. Formerly used as a
> mosquito repellent, and in Hungary it used to be made into a tisane. I
> think some people still use it to make a herbal tea in this country.
>

We grow ours in a large plastic pot, because of its invasiveness. Good
suggestion of how to sliver it.

In an attempt to train one of our dogs not to bark so much, I bought
an antibark dog collar that emits a puff of oil of citronella when the
dog barks. And you can still buy citronella lamp oil here.