Dried lemongrass

Together with galangal and makrut lime leaves, lemongrass makes up the holy trinity of Thai aromatics. Dried, it's ideal for broths: infuse, enjoy the fragrance, fish it out.

What exactly is it?

The stalks of a tropical grass with a fresh, lemony scent. Dried and cut into pieces, it keeps for a long time and releases its aroma into hot liquids.

How to use it

Infused in a tom yum or tom kha gai broth for 10 minutes.
In the cooking water for fragrant rice.
As a simple herbal tea.

What can I use instead?

Fresh lemongrass if you can find it: one stalk for roughly a tablespoon of dried.

How do I store it?

In a sealed jar away from light: over a year.