12 Lemongrass Recipes From 5 Cuisines.

A fibrous stalk that carries a clean lemon perfume without any acidity, so it brightens broths and curries without thinning them. Bruise whole stalks and simmer them in soups, then remove before serving, or slice only the tender lower third paper-thin for curry pastes and salads. The woody top and outer layers are for the stockpot, never the plate. It roots easily in water and freezes well, whole or in pounded portions.

12 recipes on this route