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Lemongrass (Cymbopogon Citrates)

An elongated grey-green spring onion-shaped plant of the gramineae family, having a bulbous tip and fibrous leaves. Look for pale green tops and make sure it isn"t too dry. To prepare, cut off the bulbous base and peel away the outside layer of leaves. These and the tops can be used for flavoured oils or soup. Slice the remaining inner stem as use as directed. Lemongrass freezes well.

It is also available in powder, or as dried flakes. Dried lemon peel can be used as a passable substitute. Also known as Sera, Takrai and Zabalin.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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