LEMON GRASS

Lemon grass is widely used as an herb in Asian (particularly Khmer, Thai, Lao, Sri Lankan, Vietnamese) and Caribbean cooking. It has a citrous flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. The main constituent of lemongrass oil is citral.

 

Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African countries