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Lemongrass
A tall scented plant that multiplies as it grows. The leaves are narrow and sharp edged, with a central rib. It is used to add a citrus flavour to many South East Asian cuisines and is a vital flavour in curry pastes as well as appearing in soups, curries and salads. Use the pale lower portion of the stem, and discard the leaves. Bruise the stem before slicing as this releases the flavour better. Use a couple of shavings of lemon zest if it is unavailable. Also known as: heung masu tso (Chinese), remon-sou (Japanese), takrai (Thai), xa (Vietnam).
