How to prepare lemongrass

Peel away the tough outer layers to reveal the pale lower section of the stem. Use a sharp knife to trim the base.

Press the stem with the flat side of a knife to bruise and release the flavour. This is essential when infusing soups and syrups.

To prepare lemon grass for stir-frying, cut the pale section across the fibres. Freeze the green ends to infuse milk for custards.