Lemongrass

Great For - Stir-fries, curries, seafood dishes, Asian soups

Lemongrass is native to Sri Lanka and southern India and is now commonly grown in the Southeast Asia region including the Philippines, Vietnam and Thailand. Commercially it is also cultivated in Australia, Brazil, Mexico, West Africa and warmer regions of the United States.
Lemongrass is a pungent herb and is normally used in small amounts.

Selecting - Look for heavy, long, fairly green stalks, thicker at the bottom. Lemongrass usually looks shabby, but it should not be dried out.

Storing - You may store good-quality, cut lemongrass in the refrigerator, tightly wrapped or protected (to prevent dehydration), for up to 2 weeks. It can be frozen indefinitely – some of the aroma and freshness will be lost but the unique flavor remains—and the grass will be easier to cut.