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Article: Lively Lemon Grass
- Article from:
- The Washington Post
- Article date:
- February 26, 1992
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Lemon grass is an edible grass native to Southeast Asia with a
floral aroma that is a cross between freshly cut hay and lemon.
While it is lemon flavored, it lacks that fruit's mouth-puckering
tartness and thus is equally at home in delicate soups and
tongue-blistering curries, in appetizers, salads, main dishes,
desserts and tisanes.
Fragrant lemon grass figures prominently in Thai soups,
Vietnamese chicken and beef dishes, and in Malaysian curry pastes.
In the West, however, it was long used mainly in herbal tea, but now
progressive American chefs are adding fresh lemon grass to
everything from barbecue sauce to cre`me brule'e.
It is available as slender stalks up to two feet long ...
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Article: MARKET WATCH 4/14: Lemon Grass
The Washington Post;
April 14, 1999 ;
613 words
... ... The minced bulb of lemon grass is perfect in stir ... in your grilling, the lemon grass will adhere to the meat ... pungent lemon flavor. Lemon grass pairs well with herbs ... from Asian cuisine: fish sauce, soy sauce, garlic ...
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