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
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Source: Cymbopogon citratus (DC.) Stapf (syn. Andropogon citratus DC.) and C. flexuosus (Nees ex Steud.) W. Wats. (syn. A. flexuosus ...
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