Recipe Suggestions:

Lemongrass is full of a citrusy, lemon aroma that is wonderful in teas and Southeast Asian dishes. This local lemongrass has a much thinner stalk compared to the imported product in grocery stores, but I find it is even more aromatic from being so fresh.

To use lemongrass, first remove any tough outer leaves, revealing a paler, green center portion, which is what’s used in most dishes. But, save the greener tops of the stalk for teas and drinks. You can either (1) thinly slice or mince the inner portion with a sharp knife and then process into a pulp/curry paste in a food processor/mortar and pestle, or (2) cut the stalk into a few segments and then bruise these sections by bending them back and forth to release their aroma. These bruised lengths can then be added to soups or curries, but should be removed before eating as they are fibrous. I prefer option 2 – way less work! It is very aromatic, and you don’t need much of it to add an incredible flavour to your meal. It can also be frozen in whole stalks, or minced/chopped and frozen in portions for later.

Tom Kha Gai (for folks who are veg, I made this with tofu, veggie broth and omitted the fish sauce and it was really good!)

Lemongrass and Coconut Curry with Summer Vegetables