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Look for stalks that are a lemony-light green color on the lower stalk (near the bulb) and fragrant. Avoid purchasing stalks that are loose and coming apart or stalks that are crusty, browned at the tips, lack fragrance or are soft and rubbery.
Cut off and discard the bulb and tough outer leaves. The main stalk (yellow section) is what is typically used in recipes. Use a sharp knife to chop the lemon grass. Or, process in a food processor until finely chopped. Note: The upper green portion can be used in recipes where the lemon grass is cooked for at least 5 min.
To easily chop fresh leafy herbs, such as cilantro, parsley, basil, mint and sage, pick the leaves from the stems and place on a cutting board. Using a chef's knife and holding the tip end down, cut back and forth across the herbs. Be sure that your knife is sharp - a dull knife will bruise the leaves. Use the herbs as soon as possible after chopping.
You can feel good about serving friends and family this wonderfully flavored main dish that can help you eat right.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.