Lemongrass

Lemongrass is a tall, fragrant grass native to tropical regions of Asia, known for its citrusy aroma and subtle lemon flavor. Commonly used in Southeast Asian cuisine, it adds a refreshing and zesty note to dishes.

Notes

When using fresh lemongrass, only the lower, tender part is typically used. It should be bruised or finely chopped to release its essential oils.

Uses

Soups like Tom Yum
Curries and stews
Teas and infusions
Marinades for meats
Rice dishes
Desserts and sorbets

Replacements

Lemon zest
Citronella leaves
Lemon verbena
Lemongrass essential oil (use sparingly)
Kaffir lime leaves (for a similar aromatic profile)

Fresh Curry Leaves

Fresh curry leaves are aromatic, vibrant green leaves from the curry tree, widely used in South Indian and Sri Lankan cuisine for their unique flavor and fragrance.

Broccoli

Broccoli is a nutrient-dense vegetable belonging to the Brassica family, which includes cabbage and kale. Originating in the Mediterranean region, it has become a staple in many Western diets due to its health benefits and versatility. It offers a mild, slightly bitter flavor with a vegetal aroma that brightens when cooked. The florets have a firm texture that becomes tender with cooking, while the stalk is denser and requires longer to soften. In the kitchen, broccoli is known for its ability to hold up well to various cooking methods, from steaming and roasting to stir-frying, often maintaining a vibrant green color and a pleasant crunch when not overcooked.

Recipes to try

One-Pot Creamy Garlic Parmesan Chicken Pasta

Tender chicken and al dente pasta swim in a luscious, garlicky Parmesan sauce—all in one pot for a fuss-free family feast.

Roasted Root Vegetable and Barley Stew

Hearty and deeply flavorful, this stew marries caramelized root veggies with chewy barley for a comforting bowlful of warmth.