Lemon Grass

Cymbopogon citratus. Popular in Asian dishes, this herb is slowly becoming mainstream. Use the bottom 4 inch of the stalks only. Remove tough outer layers and bruise the tender inside with the blunt side of a chef's knife, before chopping or slicing finely. Use the leaves to infuse the water in which fish or chicken is poached or steamed, in syrup for fruit compotes, or in custards when making creme brulee or creme caramel.