Lemongrass
Lemongrass is the most fragrant herb available. It has a wonderfully fresh, spicy aroma. It's a tropical and subtropical grass native to India, but it grows virtually anywhere in the world where the weather conditions are right.
Did you know that lemongrass is also called sereh? This is the Indonesian name for the spice.
Characteristics of Lemongrass
Lemongrass is a fast-growing, aromatic grass that can reach a height of up to 1.5 meters. It is recognizable by its spherical stems in tufts from which long leaves emerge. Dried lemongrass is brownish-yellow in color and ground, light grayish-brown-yellow in color. The plant flowers for three to four years and can be harvested every three to five months.
Smell & taste
Lemongrass has a fresh, lemony scent. It's available fresh or dried. Fresh lemongrass can be finely chopped and added to cooking dishes. Dried lemongrass is best soaked in water for a few hours before use. The flavor of dried lemongrass is slightly stronger than fresh. It also has a sharp, slightly bitter flavor with a tart, refreshing, lemony aftertaste.
Lemongrass in the kitchen
Lemongrass is often used in teas, soups, spice mixes, and curries. The spice pairs well with poultry, fish, beef, and seafood. Lemongrass can be added both at the beginning and during cooking. It's perfectly fine to let the flavor develop. It's important to always remove lemongrass from dishes before serving. Use lemongrass to add a touch of tartness, for example, to spicy or sweet dishes.
