Lemongrass (also known by its scientific name Cymbopogon citratus) is a perennial plant characterized by long, slender leaves. Lemongrass has a refreshing, lemony scent and taste that gives many exotic dishes a distinctive citrus note. To preserve this aroma for longer, lemongrass is carefully dried and cut into small pieces. Lemongrass was originally native to South Asia, but has found its way into kitchens around the world. Lemongrass is used as a spice in Thai, Vietnamese and Indonesian cuisine in particular. A warm and humid climate is preferred for growing lemongrass. After harvesting, the lemongrass is carefully dried and then cut.
Application of lemongrass
Dried and cut lemongrass offers a variety of uses in the kitchen. One of the most well-known uses of lemongrass is in the preparation of Thai Tom Kha soup. The cut lemongrass is cooked with the soup and gives it a refreshing aroma. In Asian cuisine, lemongrass is used for soups and sauces. Lemongrass can also be used to make tea. 7-8 teaspoons of lemongrass are poured over a liter of boiling water and left to steep for 5-8 minutes.
Overall, dried and chopped lemongrass is an indispensable spice in exotic cuisine. Its refreshing citrus aroma gives dishes a unique touch. Whether in soups, teas or other delicious dishes - the use of lemongrass enriches many culinary experiences.
Storage:
Lemongrass should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.
