- Lemongrass (lemon grass, cymbopgon citratus or dtakrai in Thai) is an aromatic citrus-flavored tropical grass that is a one of the most common ingredients in Thai cooking. In fact in the West lemongrass has become almost a symbol of Thai cuisine. It is an essential ingredient in Thailand’s most famous soup, Tom Yum (sour and spicy soup) and homemade curry paste.
- To prepare, discard the tough outer layer, and cut off the straw like top and discard. Use the lower slightly bulbous part for cooking. Mince the long grey green spears crosswise finely for curry or smash the bulb with the side of a heavy knife for soups. For salads (yam in Thai), slice crosswise with a very sharp knife into as thin as possible rounds.
- Recognized for its carminative effects, lemongrass can be prepared as a herbal tea, served hot or cold. Served as a hot tea it is a therapy for colds, congestion, fever, cough, sore throat and laryngitis.
- Store dried Lemongrass Sliced in a tightly sealed glass container for up to one year.
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