Herb
Lemongrass
Lemongrass is a tropical grass whose fibrous stalks deliver bright citrus perfume to Southeast Asian soups, curries, pastes, and teas. Only the tender lower core is usually sliced for eating; outer layers bruise for infusion and are removed before serving. Fresh stalks outshine dried or powdered forms for aroma. Closely related citronella grasses differ in culinary suitability, so true Cymbopogon citratus and flexuosus types are preferred in the kitchen.
Also known as: Takhrai, Sả, Sereh, Gandhatrina
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History
Lemongrass was used in South and Southeast Asia for food, tea, and traditional medicine.
Thai, Vietnamese, and Indonesian cuisines fixed lemongrass in curry pastes and broths.
Colonial trade and later global restaurants spread fresh and dried lemongrass worldwide.
Supermarket fresh lemongrass became widely available beyond Asian grocery specialists.