It’s a bit more subtle than grating lemon zest, with an earthier flavor. I like to use the leaves to infuse flavor into a broth, much as you would a bay leaf.
Look for lemongrass that feels firm at the bulb end because that’s where the flavor is. Store it in the refrigerator, loosely wrapped in plastic. It will keep for a week or more.
Lemon Chicken Broth
Trim and discard root end of lemongrass stalks; discard toughest outer leaves. Smash stalks with the flat side of a knife. Add lemongrass, ginger, garlic, and peppercorns to pan. Partially cover, and simmer 50 minutes, skimming and discarding foam as needed. Remove chicken from pan using a slotted spoon; reserve for another use.
Strain broth through a cheesecloth-lined colander; discard solids. Cool to room temperature. Cover and chill for 8 hours or overnight. Skim solid fat from surface; discard.
Heat the broth in Dutch oven over medium heat, and stir in salt. Sprinkle with cilantro leaves.
Nutritional Information: Calories: 19, Fat: 1 g, Protein: 3 g, Carbohydrates: 0 g, Fiber: 0 g, Cholesterol: 12 mg, Iron: 0 mg, Sodium: 210 mg, Calcium: 2 mg