Lemongrass

With a subtle lemon flavour and fragrance, lemongrass adds a refreshing taste to many Thai and other Southeast Asian dishes. To use it, strip off the tough outer layers and use whole in soups by lightly bruising the stems (remove before serving); finely chop and use in curry pastes; thinly slice the paler lower part of the stem and add to salads; or use whole as skewers for cooking meat, prawns and chicken. To store, wrap in plastic and keep in the fridge for 1–2 weeks. If lemongrass is unavailable, use grated lemon zest instead.