DAYS TO SPROUT
≤ 100 DAYS
TASTE IT FOR
CARE & HARVEST
Harvest lemongrass for culinary use targets the most edible, tender, and fragrant part of the plant: the bottom part of the stalk. Find stalks that are at least 1/4” thick and cut or snap off close to the yCube. Remove foliage and woody parts to reveal the tender section used for cooking.
Leaves can be harvested and dried anytime they are long enough: simply snip from the outside of the plant and hang to dry. Use in teas or soups!
Lemongrass is native to Africa, Asia, and Oceania where it has been a traditional herbal medicine. A member of the grass family, lemongrass is typically dried and brewed in a tea, or crushed and added to soups or dishes.
HARVEST TO PLATE RECIPE
VIETNAMESE LEMONGRASS CHICKEN
- 1/4 cup lime juice, plus extra lime wedges for serving
- 3 tablespoons fish sauce
- 2 tablespoons maple syrup (or brown sugar)
- 2 tablespoons avocado oil (or any neutral-flavored oil)
- 1 tablespoon low-sodium soy sauce
- 4 small garlic cloves
- 2 stalks lemongrass, tender white parts only, roughly chopped (see below)
- 1 medium shallot, peeled and halved (or half of a small red onion)
- 2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
- Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
- Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
- Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
- Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
- Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.