To Buy:
Buy fresh bunches of lemongrass stems from good vegetable retailers. They should be moist and fresh-looking, not dry. Dried lemongrass is chopped into fine pieces, almost a powder, and should be bought in pre-packed airtight packaging.
To Store:
Store fresh stalks immersed in water in the fridge for up to 5 days, or wrapped in plastic wrap for up to 3 days. Stalks can also be frozen. Store dried lemongrass in airtight packaging away from heat and light.
Tips & Tricks:
Finely chop the creamy-white base of lemongrass stems and add to stir-fries, marinades and curries. Otherwise, bruise the stems and leave in large pieces in curries and soups, and remove before serving.
Cooking Tips: