Lemongrass, a long, fibrous, grayish green grass with a paler bulblike base and a mild lemon fragrance, is a staple herb of Southeast Asia, where it is used to flavor soups, curry pastes and other preparations. To use it, peel away any dry leaves from the base and trim off the grassy top section. To maximize the citrus flavor, crush the base and stem with the flat side of a chef's knife or cleaver before slicing or using. If using lemongrass in large pieces, remove it before serving the dish.
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