Today was the long-put-off day of harvesting herbs for drying and freezing. I hate admitting that winter is coming.
So I cut down the sage, parsley, curry, lavender, lemon verbena, and lemongrass.
Most of these herbs will dry nicely hanging from my living room ceiling...
But the lemongrass is special. Lemongrass is one of my top 5 aromatics of all time. I always keep some dried lemongrass on hand, but growing it in my garden this year has been really rewarding. The tart smell fills the air the second you cut the stalk. I'm trying to figure out the best way to preserve this pungent flavor and all those great oils. My first thought was freezing.
So I chopped up the most tender part of the stalks in the food processor and then packed it into ice cube trays. I poured water over the lemony bits and froze them. I'm hoping this will make a great addition to soups, sauces, and such.
But I still had LOTS of lemongrass left, so I decided to experiment. Next came lemongrass-scented olive oil (center). I think after a few days of steeping I'll strain the oil and keep it in the fridge to use in super awesome salad dressing or as a finishing oil.
Then I figured I'd better try vinegar, too (right). So I added more lemongrass puree to 1/2 cider vinegar and 1/2 rice vinegar. I'll strain this off eventually, too.
Last I made 2 big batches of spicy lemongrass broth in the pressure cooker. I used onions, cilantro, galangal, lemongrass, garlic, chiles, and salt. Mike's on his way home with the lime juice to add to the broth. This stuff is amazing!
This might satiate my lemongrass cravings for a little while.