With its lemony scent lemongrass is an essential ingredient in Thai and Indonesian cooking. Lemongrass grows wild in Indonesia, Indochina, and tropical Australia, and has been cultivated in Southeast Asia and Sri Lanka as a culinary herb and in India as a medicinal herb for thousands of years.
Fresh lemongrass should always be your first choice but this is not always an option. Dried has the advantage of a much longer shelf life. Has a light lemony taste with subtle ginger undertones and is essential in many Asian cultures--in Thailand it is used in as many dishes as we use parsley. Try it in soup, curry, grilled fish dishes as well as beef and veggie stir frys. 1TBSP of dried equals approximately one stalk of fresh lemon grass.
Click here for our Poached Salmon with Lemongrass and Ginger recipe!
59 ml - sold in resealable, air tight, rice paper bags.
Organically sourced from Guatemala.