Lemon Grass (Cymbopogon citratus) – The lower stalks of this tropical grass are highly valued for their fresh lemony flavour in Southeast Asia. Fresh lemon grass has become widely available in the USA in the past few years, and freeze-dried, powdered, and pureed versions are also available. For the best flavour, use only fresh lemon grass. Although only the most tender central portions of the stalk are used, they are nonetheless woody and are usually chopped very finely or cooked whole and removed from the dish before serving. Store-bought fresh stalk may often be rooted in a glass of water before transplanting to the garden where they will grow and multiply rapidly even in moderate climates, although the plant is tender and will not survive frost conditions. Use it for a taste of authenticity in almost all Southeast Asian soups, curries, and stir-fried dishes.