While it goes well with any dish, lemongrass is particularly well suited for chicken and seafood. The flavorful part of lemongrass is the lower stalk and is most often used in 1- to 2-inch pieces in soups, stews, and teas. Very important to know is that the longer you cook lemongrass the more intense its flavor becomes. If you only want a slight hint of lemongrass, then it’s best to add it towards the end of cooking.


Recipes (3)

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Lemongrass and Citrus Poached Salmon View
Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing View
Chinese Glass Noodle Soup View

Nutritional Information

Serving Size 1 Herb
Calories 20