Lemon Grass
The herb, lemon grass is identified by its long , thin, gray-green leaves and scallion-like base. The stalks should be slender (about ½” to ¾” in diameter). Fresh lemon grass will have a slightly dry feel and have a whitish brown lower stalk and become progressively pale gray-green towards the end. Lemon grass contains the essential oil “Citral” which gives the herb its “sour lemon” aroma and flavoring

Storage
» Store immediately in the coldest part of the walk-in cooler. Kitchen heat will cause yellowing, wilting
and rapid deterioration of quality.
» Store protected in the original sealed containers
» Lemon grass is susceptible to dehydration, protect from the drafts of cooler fans.
» Keep lemon grass away from products that absorb odors.
» Lemon grass is not susceptible to ethylene damage.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Immediately trim away brown or decaying leaves.
» Lemon grass has an expected shelf life of 7-9 days. Plan to rotate frequently to maintain quality.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Keep leeks under refrigeration until the immediate time of use. After use, immediately return unused portion.
» Lemon grass is field packed and will need a thorough, clean water rinse in a sanitary sink immediately prior to prep.
» Do not soak. Soaking will cause the flavor of the lemon grass to lessen.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.