Lemongrass

Part of the grass family, lemongrass is a tropical herb with an intense lemon taste. South East Asian cooking relies on it as a key ingredient for curry pastes, soups, salads and marinades. The outer husk needs to be removed so first chop the ends off and use the lower third of the stem. Use something heavy like a stone mortar or tin to pound it once or twice and then peel away the tough layers. Finely chop the remaining tender heart or it won’t finely grind in a food processor or blender.