Lemongrass
Description
Lemongrass is a fragrant, citrus-scented grass native to Asia and Africa that is widely used as a culinary herb in Southeast Asian and other cuisines. It has a lemony flavor and aroma, despite not being sour, and can be used in soups, curries, salads, and teas. It is prepared by finely chopping the tender inner part of the stalk or by bruising the whole stalk to release its aromatic oils.
Culinary uses
Soups and curries: The stalk is often added whole to infuse broths with its flavor before being removed, or it can be finely chopped and cooked into the dish.
Salads and sauces: Finely minced lemongrass adds a bright, citrusy note to fresh salads and various sauces.
Tea: Lemongrass leaves can be used to make a fragrant and refreshing tea, often for its perceived health benefits.
Marinades: It is used in marinades for meats and seafood to add a unique, aromatic flavor.
Preparation
To use the stalk for cooking, trim the bottom and peel off the tough outer layers.
For recipes, only the lower 7-8 cm of the stalk is typically used and can be chopped finely or pounded into a paste.
Bruising the stalk with a rolling pin helps to release more of its aromatic oils when added to a dish whole.
Other uses
Insect repellent: Lemongrass contains citronella, which is a natural insect repellent.
Aromatherapy: The essential oil is used as a natural air freshener and can be used in homemade candles or potpourri for its pleasant scent.
Traditional medicine: In some traditional medicine systems, lemongrass is used for its purported properties, such as its calming effects, antibacterial and antifungal agents.
Type
Seasoning
