ORIGIN:

South-East Asia

 

 

CONSUMPTION

Lemon grass has a sour, fresh taste that reminds of a lemon. Lemon grass is widely used as a herb in Asian cuisine: fresh or dried in soups, curries and teas. It is also very good in combination with fish, seafood or poultry.

It can not be eaten unprocessed.

 

Fresh lemon grass should be moist and fragrant with firm stalks and pale green.

Preparation: wash, take of the outer leaves and trim the ends. Use only the heart of the stalk: from the bottom up to the leaves.

 

STORAGE:

Lemon grass can be stored in the refrigerator for up to 2 weeks, providing it is tightly wrapped in foil or plastic wrap. It can be frozen as well (chopped).

 

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