Did you know?

Lemongrass is a fragrant tropical herb native to Asia, known for its fresh citrus aroma with subtle hints of mint and ginger. Widely used in Southeast Asian cuisine, it adds a bright, tangy flavour to dishes without the sharp acidity of lemon.  

Kitchen Tips

Lemongrass has a firm, woody texture, so preparation is key: · Infusion: Smash whole stalks to release flavour, then simmer in soups, broths, or teas. Remove before serving. · Thinly sliced: Slice very finely to make it tender enough to eat in salads, stir-fries, or dips. · Pounded or ground: Crush into a paste using a mortar and pestle for maximum flavour—ideal for curries and marinades.  

Lemongrass is great for

Lemongrass is a staple in Thai and other Southeast Asian cuisines, enhancing dishes such as: · Curries, laksas, and soups (e.g. Tom Yum) · Marinades for chicken, seafood, and fish · Sauces, stews, and stir-fries It pairs especially well with ingredients like garlic, ginger, chili, shallots, and coconut milk.  

Take Care of your Lemongrass

Fresh: Wrap loosely in paper towel and store in an airtight container in the fridge for up to 3 weeks. Frozen: Store in an airtight container or bag for up to 6 months without losing flavour.  

Health & Nutrition

Lemongrass is valued for its natural wellness properties: · Contains antibacterial and antifungal compounds · Traditionally used to relieve pain and reduce fever · Rich in citral, which has anti-inflammatory effects · May support digestion and help reduce bloating