Native to Southeast Asia, lemongrass (Cymbopogon)
thrives in a warm, sunny, and humid climate. Lemongrass has
an excessively pleasing, citrusy, and flowery aroma.
While there are at least 55 different species of this Asian
herb, only two types-East Indian and West Indian varieties-are
typically used for cooking. Culinary lemongrass resembles a
stalk, usually between six inches and one foot in length, with
green blades at the top and a solid, whiter portion at the root
Culinary Uses of Lemongrass
Lemongrass is an essential flavor in many Asian cuisines,
including Thai, Vietnamese, Indian, Sri Lankan, and
Indonesian. It pairs particularly well with coconut milk and
is a great way to refresh the palate. As a culinary herb,
lemongrass can be used fresh by taking the lower end of the stem,
or it can be found as ground powder.
Enjoy hints of lemongrass these Herbal Water flavors: