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Freeze lemongrass to have it on hand

Many recipes that call for lemongrass only call for part of a large stalk. Instead of wasting the pricey herb, I found a way to extend its life. I buy three or four stalks at a time, cut away the woody exterior, and grind the stalks in a food processor. I store this ground lemongrass in zip-top bags in the freezer and have found that it keeps a long time. I can take out just a tablespoon or so at a time to use for that night’s recipe.

Linda Rittelmann, Baltimore, MD

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