is an herb that imparts a distinct lemony
flavor without the acidity of citrus. The stalks
look like hard green onions with stiff olive green
leaves. Fresh is best. Look for unwrinkled pale
They should be firm and only slightly
flexible with inkish "joints" at the base.
Use the pale ivory section at the base and the pliable
interiors of the stalk, dis-carding the outer leaves
or grinding for meat rubs.