Super popular in Thai food and herbal tea blends, this bunch of lemongrass leaves will lend a citrusy aroma and zing to dishes. Bright and complex, lemongrass might take a little prep to use, but is well worth it. Cut the leaves into 2-3in pieces and "bruise" them with a knife by making small slits or smushing under the blade, like you would with a clove of garlic. After bruising, add to your dishes to infuse flavor, and remove before serving. If leaving the lemongrass in the dish, make sure to only use the softest leaves, cut finely with a sharp knife, and blend in the food processor until thoroughly broken down. Lemongrass tends to have a very fibrous, woody texture so make sure to use one of these methods and cook for a long time.