Lemongrass.

Lemongrass is a tall, pale stalk with a woody outside and a wonderfully fragrant centre. The smell is lemony, but softer and more floral than the fruit. The stalk is too tough to eat in pieces, so it is used to flavour a dish, much like a bay leaf.

Ways to use it

• Bruise the stalk with the back of a knife and simmer it in tom yum or tom kha.
• Slice the tender lower part very thinly and pound it into curry paste or a dipping sauce.
• Add a bruised stalk to a pot of rice or a soup, and remove it before serving.
• Simmer with ginger and pandan leaf for a fragrant hot drink.
• Stuff the stalks into a whole fish or chicken before grilling.

Storing it

Keep the stalks dry and unwashed, and wash them just before use. Trim off the dry top and the root end, peel away the tough outer layers, then rinse and scrub under running water. Lemongrass is a firm stalk and holds up better than leafy herbs, though it is best used within a few days while the scent is strong.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.