Enhance your cooking and home with fresh, citrusy lemongrass! Easy to grow indoors or outdoors, this fragrant herb adds ...

But everything else, from its texture, taste, and aroma, is completely different. The lemongrass stalk is tough and very fibrous. The leaves are elongated blade-shaped with a very rough (almost spiky) ...

If you can’t buy lemongrass, then substitute lemon zest. Lemongrass stalks can be lightly crushed and added to dishes such as curry during cooking; these are always removed before serving.

Lemongrass is ready for harvest six to eight months after planting. To harvest, cut the stalks of the lemongrass at the base using a sharp knife. Avoid cutting the leaves as they are not used in ...

Add all the other ingredients for the posset, bruising the lemongrass stalks with the back of a heavy knife or a rolling pin to release their aroma, then bring to the boil. Pass through a sieve ...

Preheat the oven to 160°C fan. Remove the outer leaves from the lemongrass stalks and discard them, then coarsely chop the stalks. Make a paste by blitzing the lemongrass, garlic, ginger ...

Peel and thinly slice the garlic. Remove the outer layer from the lemongrass stalks, bash with a saucepan to soften, and then cut in half. Finely chop one of the chillies. Bash the ginger with a ...

Thinly slice the shallots. Cut the spring onions into 5mm (¼in) pieces. Trim the lemongrass stalks so only the juicy bottom 6cm (2⅓in) remains, then cut into very thin rounds. Put the chillies ...

Cut the banana chilli on the diagonal into thin pieces. Mince the garlic. Lightly crush the lemongrass stalks with the side of a chef's knife, then slice them as thin as possible. Make the dressing.

If you can’t buy lemongrass, then substitute lemon zest. Lemongrass stalks can be lightly crushed and added to dishes such as curry during cooking; these are always removed before serving.