I have a recipe that calls for lemon grass but I don't have any. Do you have an idea on what I could use?!

Question: Substitute 1 tablespoon of dried lemongrass for each fresh stalk. If dried isn't available, try several strips of lemon peel per stalk. Chefs warn, though, that the effect won't be quite the same, since lemongrass has a more subtle, delicate flavor than lemons or limes.

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Answers: Substitute 1 tablespoon of dried lemongrass for each fresh stalk. If dried isn't available, try several strips of lemon peel per stalk. Chefs warn, though, that the effect won't be quite the same, since lemongrass has a more subtle, delicate flavor than lemons or limes.

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Instead of lemon grass 1-tbsp you use 1-tbsp lemon peel.


nfd

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fresh lemon zest

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Lemon zest would work, but do try to get the lemongrass. It is in the produce section at the market by the fresh herbs. You can usually find it in little tubes (like toothpaste) next to the garlic and grated ginger.

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