Lemon grass, a woody stalk from a grass plant, is a unique and essential flavor to many Thai and Vietnamese dishes (such as curry or Tom Kah Gai soup), as well as tea. Fortunately nowadays it's easy to find lemon grass in grocery stores; look for it in the packaged-herbs section. It's easy to use:
1. Choose stalks that look fresh and light green with a creamy, white-green root end.
2. Tear or cut off and discard the outer woody layer and the hard root end; you'll be left with the very pale green and tender stalk, which you can chop in large or small pieces and add to your dish.
3. Lemon grass's healthy essential oils add an unmistakable tart flavor element to food, but unless you've minced it extremely fine, discard the pieces before serving (they're too tough to eat).
Lemon grass pairs deliciously with dishes flavored with cilantro, basil, coconut, kaffir lime, and seafood. Try this easy and delectable recipe for Baked Cod in Lemongrass-Coconut Sauce tonight!