Just imagine the refreshing aroma every time you pass by its vibrant stalks. The best part? Lemongrass is surprisingly easy ...

But everything else, from its texture, taste, and aroma, is completely different. The lemongrass stalk is tough and very fibrous. The leaves are elongated blade-shaped with a very rough (almost spiky) ...

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

Tom yum is a quintessential Thai soup characterized by its unique hot and sour taste. This iconic dish, a pillar of Thai ...

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 ...

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.

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 ...

First, make your spice paste. You just want the white part of the lemongrass stalks for the paste, so cut that away from the rest add chop it into smaller pieces. Retain the top halves for later ...

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.