This is one of the most delicious and important flavorings in Thai cooking. Citral, an essential oil, gives lemongrass its lemony taste and fragrance.
When Maralyn lived in North Carolina, she grew lemongrass just outside her back door. I enjoyed browsing through her garden to pick fresh herbs for dinner and to add to her fresh flower arrangements.
Maralyn uses lemongrass in ginger and pumpkin soup, butternut squash soup, sauces and Thai meals.
One tip she taught me is to substitute the scallion like base as a skewer to impart more flavor to skewered shrimp, scallops and chicken.
A tip I taught her is to serve her pumpkin soup in a hollowed out pumpkin shell. This gives soup more flavor, eye appeal and no bowl to wash.
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