Ubiquitous in curries, soups, and salads across Southeast Asia, lemongrass reached America more than a decade ago; many supermarkets now carry it in the produce section. Lemongrass has a delicate, citrusy, slightly “peppery” flavor. To prepare it, first peel and discard the tough, outer layers. Then mince or grate the pale lower stalk (freeze it first for easy grating) or bruise it by pounding it and leave it whole to infuse stocks and soups.
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