Lemon grass has fibrous white stalks that turn green towards their tips. Only the white part is eaten. It’s an essential in Asian cooking, used in curries, salads, stir fries and soups. Lemon grass is available all year round and has a distinctive lemon-like aroma and flavour.

To Buy

Look for fresh-looking lemon grass, with a distinctive tangy lemon aroma

To Store

Wrap in plastic then store in the crisper section of your fridge for 1 to 2 weeks

To Prepare

Trim away the green part of the lemon grass stalk then strip away the tougher outer layers. Finely slice or chop the white part for use in cooking. Alternatively, trim the stalk and strip away the tough layers then cut the stalk in half, lengthways. Press on it firmly in order to bruise the lemon grass. Doing this helps the lemongrass’s flavour to be infused when added to curries or soups