Guide to working with Lemongrass

​Confession time: I used to find working with new ingredients really overwhelming. 

And, I remember, the first time I saw a piece of lemongrass I had absolutely no idea it was something I was actually supposed to eat. 

I mean, it’s called GRASS!

Then I went to use it, and I was so confused by it’s weird fibrous texture. Is it supposed to be so rough? I feel like I’m chewing part of a tree.

I knew I did something wrong. 

Well after educating myself and having some experience working with it firsthand, lemongrass has become one of my favorite herbs to use in the kitchen. 
 
And if you’re like me, and happen to LOVE Thai (seriously, y’all, I never get tired of Thai!) then you should cozy up to lemongrass. 

It’s the perfect ingredient to bring the aroma and essence of Southeast Asia into your kitchen. And it’s surprisingly easy to work with. 

Once you know what you’re doing.

To introduce you to the wonderful world of lemongrass, I’m breaking down what you should know about working with this lovely, lemony ingredient. 

Tune in to learn more about lemongrass. 

And then join me in my group Travel & Feast on Facebook, where this week we are exploring Vietnamese food! It’s another cuisine that utilizes lemongrass, plus tons of other delicious flavors. In tomorrow’s Tasty Kitchen show at 1pm Pacific I’ll be talking more about the flavors of Vietnamese food and how to use them.  
 
Join me now! www.facebook.com/groups/travelandfeast