Lemongrass (Cymbopogon flexuosus) is a robust grass native to Asia, Africa & Australasia. Some species are commonly cultivated as culinary & medicinal herbs (as this is) because of their scent, resembling that of that of lemon It is also known by a variety of other names such as Barbed Wire Grass, Silky Heads, Citronella Grass, Cha de Dartigalongue, Fever Grass, Tanglad, Hierba Luisa, & Gavati Chaha. is a very pungent herb & is normally used in quite small amounts. The entire stalk of the grass can be used. The grass blade can be sliced very fine & added to soups. The bulb can be bruised & minced for use in a variety of recipes. Culinary Uses for Lemongrass: - The light lemon flavour of this grass blends well with garlic, chillies, & Coriander ( Cilantro in the USA). The herb is frequently used in curries as well as in seafood soups. It is also used to make a really refreshing tea. The blades are best used for tea. The stalks must be soaked in boiling water for 24 hours before use. The powder can be added to the food during cooking ( especially soups ) which, of course, is consumed unlike the blades or stalks which are usually discarded at the end of the cooking process. The dried product is best soaked & re-constituted before use in cooking & as a general rule substitute 1 tablespoon of dried lemongrass for each fresh stalk. To make a tea simply use one generous pinch of the blades in a drinkable measure of boiled water. Lemongrass Blades - Cymbopogon Flexuosus
