Lemongrass in our A-Z - Cooking Index
Lemon Grass is a tall tropical grass. is a long thick grass with leaves at the top and a solid portion several inches long at the root end.
Lemon grass features in Indonesian, Malaysian, Sri Lankan and Indian cooking and is widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination. The stems are also used in teas or used in pickles and in flavouring marinades.
Lemon grass has an intriguing, lemony perfume without the bite that lemons can add to a dish. The taste is refreshing and light, with a hint of ginger.
Until recently, lemon grass, or Takrai as it is known in Thailand, was primarily grown in India, Indonesia, and South East Asia. But as the popularity of Thai cuisine grows around the world, the demand for it has increased. It is now grown in Florida and California as well.
As a medicinal plant, lemongrass has been considered a carminative and insect repellent.