This grass is native to Southeast Asia, where it is considered to be one of the most important flavorings, specially for Thai and Vietnamese dishes. The fresh stalks are about two feet long, greenish-gray, and resemble scallions in that they are bulbous at the tips. It is this bulbous white base that is thinly sliced and used to impart a distinctive lemon flavor to soups, sauces, and curry dishes, and teas. Lemongrass is tough and fibrous and should be removed from the dish before serving. Fresh lemongrass can be stored for up to two weeks in the refrigerator.
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