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This is a very important herb in Thai cooking. With long thin light green-grey leaves and a bulbous base, only the lower 10-15 cm (4-6 inch) portion of the herb is used in cooking. Fragrant and aromatic, lemon grass imparts a distinctive lemony flavour dishes. To use, trim off the base and peel off the tough outer layers to reveal the tender centre. Bruise to release its flavour when the herb is used whole, or slice finely. |
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