Lemongrass has a sweet
lemony flavour and can be
used in cooking dried,
powdered or fresh.
Lemongrass
(Cymbopogon)
Native to India and widely used in Asian cuisine especially Thai
The flavour is lemony but sweet and can be used dried, powdered or fresh
Chop finely and use in marinades, soups and stir fries, or use whole with the bottom of the stalk sliced off and peel the dried out layers.
Bash to release the aromatic oils and add to stews and curries, and fish out before serving
Commonly used in teas, soups, curries, chicken, fish and seafood
To store, wrap it and put in the fridge. Fresh, it will keep for a couple of weeks