Lemongrass is a secret weapon in Asian cuisine.  It’s a stronger version of lemon rind and has a more aromatic flavour.


  • Lemongrass should be fragrant when fresh and a lemony green color. Cut off the lower bulb and remove the tough outer leaves, the soft paler stock is what you use
  • Always smash the lemon grassstalk with a chefs knife before using to release the flavors.
  • You can chop up the entire stalk and add to simmering sauces, soups, stir fries or curries.  Remove before serving and never eat it raw.
  • You can also process it with garlic and oil and use as a rub on meat, poultry or fish
  • To store, wrap stalks in wet paper towels and keep refrigerated up to 2 weeks.
  • Great product for authentic Thai cooking
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