Wednesday, May 2, 2012


It's Springtime, blossoms are tickling noses while the scent of freshly cut, sun kissed grass floats through the air. 

Indigenous to Southeast Asia, lemongrass is an essence of Spring that dances its way into culinary creations year round at Wild Ginger.  Hidden under layers of tough outer leaves, is a pale yellow stalk that is sliced and doused into dishes to create a vibrant lemony aroma.    

Each Spring, we gather as much lemongrass as possible and store it all year. The perennial grass provides signature Wild Ginger dishes, such as the Seven Flavor Beef and Green Curry, a brilliant, unmistakable zest. 

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