Four fragrant stalks of chemical-free lemongrass, grown by Peta at Pigface Farm in Mororo, NSW. Bright, citrusy and endlessly useful.
There's something quietly extraordinary about lemongrass grown the way Peta grows it - no chemicals, no shortcuts, just regenerative soil and northern NSW sunshine doing what they do best.
These four stalks will perfume your kitchen before you've even started cooking. Bruise them, slice them, steep them - lemongrass is one of those ingredients that makes everything smell like dinner is going to be really, really good.
How to use: Bruise the lower stalk with the back of a knife and add to curries, soups, broths and stir-fries. Slice finely for salad dressings, marinades and rice dishes. Steep in boiling water with ginger and honey for a soothing tea. Works beautifully in coconut-based dishes, laksa, Thai pumpkin soup and lemongrass chicken.
How to store: Keep in the fridge loosely wrapped in a damp paper towel for up to 2 weeks. Or freeze whole stalks and grate or slice from frozen - they keep for months.
