Lemon grass has long hard white stems that turn green towards the ends. Only the white part is eaten. It’s an important part of many Asian dishes, used in curries, salads, stir fries and soups.
Lemon grass is available year round and has a characteristic lemon-like aroma and flavour.
Lemongrass is native to India, Southeast Asia, and Oceania. It is widely used as a herb in Asian dishes. It has a subtle citrusy flavour. It is widely used with poultry, fish, beef, and seafood.
Trim away the green part of the lemon grass stalk then strip away the tougher outer layers. Finely chop the white part for use in cooking. Alternatively, trim the stalk and strip away the tough layers then cut the stalk in half, lengthways. Press on it firmly in order to bruise the lemon grass. Doing this helps the lemongrass’s flavour to be infused when added to curries or soups.