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