With an unmistakable citrus-floral flavor, this woody ingredient—often found in Thai curries and Vietnamese dishes—may confuse the heck out of many home cooks. But it can play a regular role in soups, sauces, and cocktails if you stick with these easy ideas. 

By Heath Goldman
August 09, 2016

How to Buy

You can find fresh lemongrass at Asian markets and at some well-stocked grocery stores, too. Look for firm, light green stalks with a faint lemony scent. Store in the refrigerator, tightly wrapped in plastic, for up to 2 weeks, or stash prepped pieces in a plastic bag in the freezer for up to 6 months.

How to Prep

First, trim off the dry ends. Make a slit down the length of the stalk with your chef’s knife and peel away the tough outer layers as you would with a scallion.

Recipes by Paige Grandjean