A wonderful lemon-scented grass used regularly in Thai and Vietnamese cooking. The flavor can best be described as ‘lemony with hints of ginger’. A long thick grass with leavges at the top and a solid portion several inches long at the root, peel back the outer layers and chop the white part as you would a scallion, and add to soupls, cauces or stews. You can also use the sturdier stalllks as skewers when you grill, or chop the leaves into tea or soups.
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