Essential to Thai cooking, lemon grass has long, thin, gray-green leaves with a sour-lemon flavor and fragrance. Lemon grass is available fresh or dried in Asian (particularly Thai) grocery stores and is used to make tea, soups and other dishes.
Growing as big stalks, lemon grass is vital in Thai cooking. Remove the outer leaves and use only approximately 20 cm of the lower part of the stem. The lemon-scent is best obtained by slicing it finely.
A long grayish-green stalk that is quite fibrous. Lemon grass is used primarily for its flavor rather than the content of the herb itself. After incorporation into a dish it is removed, leaving a unique flavor with a hint of lemon.
This long, grass-like herb has a citrus aroma and taste. Trim the base, remove the tough outer layers and finely slice, then chop or pound the white interior. For pastes and salads, use the tender white portion just above the root. The whole stem, trimmed, washed thoroughly and bruised with the back of a knife, can be added to simmering curries and soups (remove before serving). Dried lemon grass is rather flavorless so it is better to use lemon rind, although this will not duplicate the unique flavor.
Cymbopogon citratus The essential oil of this plant is uplifting and improves alertness. It can reduce inflammation, tone the skin and balance the nervous system. Products Found In: Goat Milk / Oat Soap