Lemongrass noun

A tall tropical grass whose lower stalk carries the citrus oils that define tom yum and most Thai curry pastes.

Bright lemon fragrance without acidity, with a faint ginger and mint note.

Trim the root end and the dry green tops, remove the outer layer, then either bruise the stalk whole for broths (remove before serving) or slice the tender base paper-thin for pastes and salads. Freeze whole stalks; they keep for months.

Grown throughout Thailand and used both as a kitchen aromatic and a herbal tea. In pastes it is pounded with galangal, garlic and chillies; in soups it is simply bruised and simmered.