Feature:
Lemongrass is a tropical herb with tall, slender leaves and stiff stems. Its name comes from its unique lemon-like flavor.
Lemongrass is a common ingredient in Asian cooking, especially Thai, Vietnamese and Indonesian cuisine.
Taste and Smell:
Taste: Fresh lemon scent, but sweeter than lemon with hints of mint and rose.
Smell: Strong lemon aroma with subtle floral and spicy notes.
Origin:
China
Cooking dishes:
Curries and soups: Lemongrass is a key ingredient in many Asian curries and soups, such as Thai tom yum soup.
Steamed fish or chicken: Lemongrass can be cut into sections and steamed together with the ingredients to give the dish a light aroma.
Lemongrass tea: Chop fresh or dried lemongrass and brew it to make a refreshing lemongrass tea.
Stir-fry: Chopped or crushed lemongrass stems can be used in stir-fries to give dishes a unique flavor.
Citronella Oil: Citronella is also used to extract citronella oil, which is less commonly used in cooking but more commonly found in aromatherapy and mosquito repellent products.
Applicable dishes:
Nasi Lemak, Coconut Spicy Sour Bamboo Shoots, Thai Curry, Thai Grilled Fish, Vietnamese Soup, Tom Yum Soup, Hainanese Chicken, Lemongrass Sauce, Lemongrass Chicken Soup, Lemongrass Smoothie, Lemongrass Asparagus Juice
**In addition to its culinary uses, lemongrass is also commonly used in traditional medicine. It has digestive and analgesic effects. When used in cooking, the outer leaves are usually removed and only the inner stem portion is used because it is sweeter and has a softer texture.