{mp3}680news-lemongrass-jan30-2013{/mp3}

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