Lemongrass

Lemongrass, scientifically known as “Cymbopogon citratus”, is a tropical herb native to Southeast Asia, India, and other parts of the Indian subcontinent. It is valued for its distinct citrus flavor and aroma, which is reminiscent of a lemon but milder and sweeter.
Lemongrass has long, thin, green stalks with a bulbous base and coarse outer layers. The inner layers are tender and pale green. It is the lower part of the stalk that is typically used in cooking, as it contains the most flavor. Lemongrass is commonly used in Asian cuisines, particularly in Thai, Vietnamese, and Malaysian dishes, to add a refreshing citrusy note.
In cooking, Lemongrass is often used to flavor soups, curries, stir-fries, marinades, and sauces. It can be sliced, chopped, crushed, or bruised to release its aromatic oils. Lemongrass imparts a bright and tangy flavor to dishes and pairs well with ingredients like coconut milk, ginger, garlic, chili peppers, and cilantro.
Beyond its culinary uses, Lemongrass is also valued for its potential health benefits. It contains essential oils, vitamins, and minerals, and is believed to have various medicinal properties. It is used to aid digestion, relieve stress, reduce inflammation, and boost immunity. It is also used in aromatherapy for its uplifting and invigorating scent.
Overall, Lemongrass is a multipurpose herb that adds a refreshing citrus flavor and aroma to a wide range of dishes, while also offering potential health benefits. Whether used in cooking or for its medicinal properties, Lemongrass is a treasured ingredient in many cultures around the world.