Lemon Grass are the lower stalks of a tropical grass. They are highly valued for their fresh lemony flavour in Southeast Asia. To ensure the best flavour, only use fresh lemon grass. Only the most tender central portions of the stalk are used, however they are nonetheless woody. Due to this, they usually chopped very finely or cooked whole and removed from the dish before serving. Use it for a taste of authenticity in almost all Southeast Asian soups, curries, and stir-fried dishes.

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