Lemon Grass

About Lemon Grass

Lemongrass is a fibrous stalk with a bright, lemony fragrance and no sourness. The tender lower part carries the flavour; the upper leaves are tough.

Ways to use it

• Bruised and simmered in broths and Thai soups
• Pounded into curry pastes
• Steeped in hot water as a herbal tea
• Infused into rice and marinades

Choosing, storing and preparing

Peel off the dry outer layers and use the lower, pale third of the stalk. Bruise it with the back of a knife before adding it to the pot, and remove the pieces before serving.

Storage: Wrap loosely and refrigerate at 2-4°C; use within a few days for best aroma.