Lemon grass is basic to South-East Asian cooking. Its stems are rich in citrus, the substance that also gives lemon rind its fragrance and flavour, so that it not only gives fresh, sharp lemon flavour to a dish but perfumes it too. The pale lower and inner part of the lemon grass stem, revealed when the leaves and tough outer layers are stripped away, is the part used in cooking. It is still rather hard and fibrous and should be sliced very thinly crossways to break the fibres before chopping or grinding as the recipe directs. Lemon grass is an ingredient in curry pastes and marinades, and is used fresh in many dishes including seafood and chicken ones and in salads. To Store: Store lemon grass as whole stems or pieces in a freezer bag in the freezer for up to 6 months.
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