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By Robert Danhi
Published 2008
An aromatic perennial plant that may be tough on the outside but whose delicately flavored inside is coveted by cooks worldwide. When choosing lemongrass, look for whole stalks whose bottom ends are moist and freshly cut, not dried out or discolored (mold is obviously a no-no). I suggest sticking with fresh lemongrass, since the dried lemongrass products I’ve tried have lost most of the herb’s admirable qualities. Some Asian markets carry a preminced frozen product that is usually of poor quality, yet getting a bunch of fresh lemongrass when you can, slicing or mincing it, and freezing it at home is a great way to get ahead. Go to page to see a step-by-step photo guide on how to trim and cut lemongrass.