Here’s how to cook with lemongrass, a treasured ingredient that delivers a subtle yet complex flavor to everything from Thai ...

Just imagine the refreshing aroma every time you pass by its vibrant stalks. The best part? Lemongrass is surprisingly easy to grow. Whether you have a sunny garden or a bright window indoors, this ...

But everything else, from its texture, taste, and aroma, is completely different. The lemongrass stalk is tough and very ...

Lemongrass is a magical herb that can transform dishes with its unique, citrusy flavor. Native to Asia, it has gained ...

If you can’t buy lemongrass, then substitute lemon zest. Lemongrass stalks can be lightly crushed and added to dishes such as curry during cooking; these are always removed before serving.

Add all the other ingredients for the posset, bruising the lemongrass stalks with the back of a heavy knife or a rolling pin to release their aroma, then bring to the boil. Pass through a sieve ...

Thinly slice the shallots. Cut the spring onions into 5mm (¼in) pieces. Trim the lemongrass stalks so only the juicy bottom 6cm (2⅓in) remains, then cut into very thin rounds. Put the chillies ...

Cut the banana chilli on the diagonal into thin pieces. Mince the garlic. Lightly crush the lemongrass stalks with the side of a chef's knife, then slice them as thin as possible. Make the dressing.

For this recipe, you will need 500 grams of young unripe jackfruit, two cups of coconut milk, 1/2 cup of palm sugar, four bay ...

Remove the outer leaves of the lemongrass, and slice approximately 20 dime-size circles from the bottom of the stalk. Place the circles into the bottom of a large mojito glass. Mix the lime juice ...

If you can’t buy lemongrass, then substitute lemon zest. Lemongrass stalks can be lightly crushed and added to dishes such as curry during cooking; these are always removed before serving.