The lemongrass stalk is too tough to eat on its own so has to be finely crushed or chopped.
It is essential in many Asian cuisines, especially Thai dishes, giving them a subtle citrus flavour.
Lemongrass has a refreshing lemon-lime taste with a tinge of mint and ginger.
Fresh lemongrass has a delicate, floral rose-like fragrance mixed with a fresh and grassy aroma.
Lemongrass is a key ingredient in Asian cuisine, particularly Thai, at home in curries, stir fries and noodles. It pairs beautifully with fish, chicken and coriander.