"Frogleg" wrote
Lemon grass *does* have a distinctly citrus-y/lemony flavor, so either
lemon juice or some grated peel, depending on application, might be
used. In some dishes, relatively large chunks are cooked in a dish for
flavoring, but, like a cinnamon stick, not eaten. Except for the inner
part of the bottom 3-4", lemon grass is tough and fibrous. Even the
bottoms are diced and/or pounded to pulverize if they are meant to be
eaten.

1 tsp fresh must be close to 1 tsp dried.

With most herbs, flavor is concentrated in the dried version and
proportions run approx 1 dried measure to 2-3 fresh.

But some people say that dried isn't the same as fresh. Others will say,
"Taste it."

Good advice.


I agree with Frogleg and would go a step further and say that lemongrass in
a jar isn't so bad at all, especially if you can't get fresh with ease.
Using actual lemon juice is not the best alternative, IMHO. Lemons are too
tart. Lemongrass gets you the lemon/citrus taste w/o the acidity and
tartness.

Warren, who finds it easier to obtain fresh lemongrass in his part of NYC
than to find dried...