Lemongrass
Lemongrass has a fresh, light, lemony flavor and scent that is a staple in many ethnic cuisines, including Thai, Vietnamese, and Caribbean. Citral, the ingredient in lemongrass that imparts its lemony scent, is also a key component of lemon peel. Lemongrass also makes a very pleasant herbal tea.
Botanical name:
Cymbopogon citratus (DC. ex Nees) Stapf , Cymbopogon citratus DC.
There are two species of lemongrass-- Cymbopogon flexuosus and Cymbopogon citratus-- and many varieties. C. flexuosus, also known as East Indian lemongrass, cochin, or Malabar grass, is native to India, Sri Lanka, Thailand and Burma. C. citratus, also known as West Indian lemongrass or fever grass, is native to India and Ceylon. While the two species are interchangeable, C. citratus is considered the better choice for cooking.
Lemongrass has long been used as a food flavoring in Asia, and in India the fresh leaves are crushed in water and used as a hair wash. Africans and Indians have both treated fevers with lemongrass tea (hence the synonym fever grass), and they've used it for washing and perfuming the body.
Safety: Not to be used during pregnancy.
Directions: To substitute dried lemongrass for fresh in your recipe, use one teaspoon per one fresh stalk or two teaspoons fresh chopped lemongrass.
easy to experiment with it. Try it in curries, marinades, stews, hot and sour seafood soups, pickles, teas and other beverages, and even baked goods and sweets.
Lemongrass is native to Asia but now cultivated in warm climates all over the world, including India, China, England, Sri Lanka, Egypt, Thailand (where it's called takrai), Paraguay, Africa, Central America, South America, and even the warmest areas of the United States (California and Florida).
