Lemongrass Though common throughout southeast Asia, lemongrass is featured most prominently in the cuisine of Thailand, where it may be found growing in practically every house. It contains citral, the same substance found in the zest of a lemon, and 1 T of chopped fresh lemongrass has about the same “sour power” as an equal amount of minced lemon peel. Fresh lemongrass is increasingly available at Asian markets throughout the United States. It is easy to grow your own, either in the garden or as a houseplant. Stand a stalk in water until it starts sending out roots, pot it and place the plant in a sunny spot. The entire stalk is useful. Aside from the instructions of specific recipes, cut a 6″ section off the root end, remove the outer few layers from this lower part, chop the inner fiber and saute to make a crisp topping for chicken or to put into salads and sauces. The tougher outer layers can be chopped and added to marinades for chicken or pork, or mashed and brewed for tea. The top of the stalk can be bundled and added to stock or used as a flavoring for hot and sour soup. Condensed from Bon Appetit, June,1992. Mail order sources given are Tommy Tang and Dean & DeLuca. For information on Thai cooking kits and fresh lemongrass, call A Univesal Foods Odyssey, 800-238-AUFO. Condensation and MM format by Mike Kean.