Feature:
Lemongrass is a tall, leafy herb with slender stems that are light green to light yellow in color.
The leaves are elongated in shape with serrated edges.
Lemongrass gets its name from its lemon-scented stems and leaves.
Taste and Smell:
Lemongrass smells fresh, lemony, with a slight hint of rose.
Taste-wise, it has a refreshing citrus flavor with a hint of sweetness.
Origin:
Vietnam
Cooking dishes:
Thai soups: Lemongrass is the main ingredient in Thai soups such as Tom Yum Soup.
Lemongrass Tea: Lemongrass leaves and stems can be boiled to make a refreshing herbal tea.
Spice Sauces and Curries: Lemongrass is widely used in making a variety of Asian curries and sauces.
Grilled meat and fish: Lemongrass stems are often used on skewers to add extra flavor to meat or fish.
Salads: Fresh lemongrass can be chopped finely and added to a variety of Asian salads.
**Lemongrass’s versatility makes it a popular ingredient in many traditional Asian dishes. Its fresh lemony aroma and flavor not only enhances the taste of dishes, but also brings a touch of tropical flair to meals.
