Kitchen mission
Lemongrass Month
Four weeks with the stalk that perfumes everything — prep it, grow it, cook it.
Trim, peel, bruise, slice: the prep that unlocks all the aroma.
A sunny corner and a stalk from the market is all it takes.
Hot, sour, fragrant — the soup lemongrass was born for.
Coconut, galangal, lemongrass — creamy comfort in a bowl.
Lemongrass goes crunchy and pickled in Vietnam\u2019s favorite sandwich.
Sour-spicy fried rice — the weeknight way to use the whole stalk.
Your stalk, your pantry — see what the matcher finds for you.
Cut, freeze, and dry — keep lemongrass flavor on hand all year.
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