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Lemon Grass

An aromatic herb that is used in curry pastes, stir-fries and soups. Trim the base, remove the tough, outer layers, and fiy slice, chop or pound the white interior. For pastes and salads, use the tender, white portion just above the root. The whole stem, trimmed and washed thoroughly, can be added to simmering soups and curries and removed before serving. Dried lemon grass needs to soak in water for half an hour before use, but the flavour of fresh is superior.
Lemon Grass
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