Essential to Thai cooking, lemon grass has long, thin, gray-green leaves with a sour-lemon flavor and fragrance. Lemon grass is available fresh or dried in Asian (particularly Thai) grocery stores and is used to make tea, soups and other dishes.
Growing as big stalks, lemon grass is vital in Thai cooking. Remove the outer leaves and use only approximately 20 cm of the lower part of the stem. The lemon-scent is best obtained by slicing it finely.
A herb with a lemon flavour and odour, used as flavouring.
A freshener often used as a fragrance. Has antioxidant properties.
with a thin stalk and husks, its tender center renders a special perfume to curries, soups, and stir-fries.
An aromatic perennial grass native to tropical regions that is used fresh in pastes or to flavour Asian dishes.
A main ingredient in Thai and Southeast Asian cuisines, lemon grass is a root that can be used fresh, dried or powdered to impart its lemon flavour to sweet or savoury dishes.
Pale green stalk about 18 inches long, resembling a scallion or green onion. While not related to a lemon, it imparts a flavor much like the fruit. Found in Asian markets and some supermarkets.
A tough plant stalk resembling grey-green grass. Its fresh aromatic leaves impart a delicate citrus and ginger fragrance.
Antioxidant and helps support digestion
Resembling spring onion, this subtropical root imparts a delicious fresh lemon flavor to Southeastern Asian dishes.
Used as a deodorizer and soothing aid for your skin, lemon grass fragrance is often used in fine perfumery and is traditionally used to treat colds, headaches and rheumatism.
A long grayish-green stalk that is quite fibrous. Lemon grass is used primarily for its flavor rather than the content of the herb itself. After incorporation into a dish it is removed, leaving a unique flavor with a hint of lemon.
Lemon grass or serai is an aromatic Asian plant. It is a tall grass with sharp-edged leaves and grows in clumps. The whitish and slightly bulbous base is used to impart a lemony flavour to curries.
This long, grass-like herb has a citrus aroma and taste. Trim the base, remove the tough outer layers and finely slice, then chop or pound the white interior. For pastes and salads, use the tender white portion just above the root. The whole stem, trimmed, washed thoroughly and bruised with the back of a knife, can be added to simmering curries and soups (remove before serving). Dried lemon grass is rather flavorless so it is better to use lemon rind, although this will not duplicate the unique flavor.
long, thin, gray-green herb important in Thai cuisine; it has a sour-lemon flavor
A sub tropical plant resembling spring onion which gives a delicious lemony flavour to South East Asian dishes.
A tall lemon-scented grass which multiplies into clumps...