Lemon grass
Cymbopogon
A quick introduction
Lemongrass is a tall variety of green grass with quite thick stems. The thicker part of the them holds most of the flavour of the herb, and can be added whole or peeled and crushed or finely chopped. As the name indicates, lemongrass has a fresh and lemony flavour and it is a mainstay of South-East Asian cuisine.
Storage
Store in the vegetable drawer in the fridge. They can also be dried in a spot away from direct sunlight and used to brew tea.
Season
Summer to early fall
Suggestions for preparation
Lemongrass can be used whole by cutting off the bottom of the bulb. Then peel off the drier outer layer and crush the stalk with a rolling pin to help release the aromatic oils. The stalk can then be added to soups, stews and curries to be removed before serving. You can also chop up the lower part of the stalk and add it to marinades, stir-fries or curry pastes.
recipes
Nigel Slater suggests making a prawn and lemongrass soup (and even uses lemongrass in his dessert!)
Or try making this quash, coconut and lemon grass soup.
Oven roasted sweet potatoes with lemon grass creme fraiche (a genius recipe by Ottolenghi).