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Article: Lemon(grass) aid.(Food)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- March 18, 2005
CopyrightCOPYRIGHT 2005 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: SHANNON FROMMA Staff writer
Sip a Vietnamese soup or bite into Thai marinated beef, and you may notice a subtle hint of lemon. The zest isn't enough to make you pucker, because this delicate infusion doesn't come from a pungent lemon, rather, from a hardy perennial indigenous to Southeast Asia, lemon grass.
The versatile herb is available at Asian markets and is even cropping up in the produce section of most grocery stores. The fragrant plant provides the perfect opportunity to infuse a palatable lemon undertone to a variety dishes.
"It's very aromatic and it has a little bit of a tangy taste to it," says Linh Diep, who, along with her ...