A showy, tropical grass with fibrous, sharp-edged leaves, lemongrass flourishes in temperate climates if it is overwintered indoors. The bulbous base imparts an elusive aromatic and lemon fragrance to the cooking of Southeast Asia. Previously hard to find outside that region, fresh lemongrass is now widely available, thanks to the increased appreciation of Thai, Malaysian, Vietnamese, and Indonesian food. It is cultivated in Australia, Brazil, Mexico, West Africa, and in Florida and California. The flavor of lemongrass is refreshingly tart, clean, and citrus-like with peppery notes.
Whole fresh stalks
If the lemongrass is intended to be eaten in a soup or salad, discard the top end of the stalk and slice the rest into fine rings, starting...
Source: Cymbopogon citratus (DC.) Stapf (syn. Andropogon citratus DC.) and C. flexuosus (Nees ex Steud.) W. Wats. (syn. A. flexuosus ...
There are two grasses of the genus Cymbopogon that are cultivated for lemongrass oil. One is West Indian lemongrass ( Cymbopogon citratus ),...