Lemongrass

As a herb, lemongrass (Cymbopogon citratus) is continuing to grow in popularity here in the West, but it has always been part of the standard repertoire of Asian cuisine. With regard to its medicinal properties, it is said to relieve bloating.

Lemongrass does not belong to the same family as lemon, but it possesses a similar flavour due to the presence of the essential oil “citronella”. It adds a subtle, lemony flavour to any dish.

In a culinary setting, it is used primarily in Asian cuisine. It is also a great way to add interesting flavour to tea.
To help release its flavour, lemongrass should be gently pounded with the back of a knife before being added to the dish. Cook together with the rest of the ingredients, then remove prior to serving.

Lemongrass can be wrapped in moistened newspaper or paper to allow it to be stored in the fridge for several weeks.