Lemon Grass
Lemongrass, a grass herb native to much of South and Southeast Asia as well as Asia’s island nations, is utilized both in cooking and traditional medicine. In Southeast Asian herbal practices, it is commonly used as a digestive aid, to reduce inflammation, and to treat infections due to its antimicrobial properties.
The stalks are fibrous and woody, so they’re usually not eaten directly, though they can be if sliced very thinly. More commonly, lemongrass is prized for its strong, fragrant aroma, which it imparts to dishes without the stalk itself being consumed.
Its citrusy, earthy flavor adds depth to soups, curries, stir-fries, and barbecued and roasted meats. Lemongrass can also be used to make tea by steeping chopped stalks in boiling water for around five minutes. When using whole or chopped stalks in cooking, it’s often helpful to smash them, similar to crushing garlic, to release their oils and juices more effectively during cooking.
