what is lemon grass and the use of it?

Answer 1

Lemon grass for cooking & BBQ, yummy!

Answer 2

Lemon Grass
Lemon grass (Cymbopogon citratus), a native of India, is widely used in Thai and Vietnamese cooking. Lemon grass is a perennial, which means once you plant it, the grass comes back year after year. Depending on the area you live in the plant will go dormant in the winter. In harsh climates the plant will need to be potted and wintered indoors. This aromatic herb is used in Caribbean and many types of Asian cooking and has become very popular in the United States. Most of the commercial crops for the United States are grown in California and Florida. Lemon grass is also used for medicinal purposes.

Other Names (from theepicentre.com)
French: herbe de citron
German: Zitronengras
Italian: erba di limone
Spanish: hierba de limon
Indian: bhustrina, sera
Indonesian: sere, sereh
Lao: bai mak nao
Malay: serai
Sinhalese: sera
Thai: takrai

Lemon Grass Lemonade
"This hot lemonade has an herbal flavor; it is especially welcoming during cold weather."
4 servings

INGREDIENTS
* 1 quart water
* 4 lemons, zest peeled off in strips and juiced
* 10 tablespoons honey
* 1 teaspoon ground cinnamon
* 1 teaspoon chopped lemon grass

DIRECTIONS
Pour water into a saucepan, and add the lemon zest strips. Bring to a boil over high heat. Once the water begins to boil, remove from the heat and stir in the honey, cinnamon, and lemon grass. Allow to steep for 2 minutes, then stir in lemon juice. Strain; serve hot or cold.

Answer 3

Lemon grass is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrous flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk

Answer 4

Lemon grass is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrous flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk.

Answer 5

Lemon grass is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrous flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. The main constituent of lemongrass oil is citral, which makes up around 80% of the total.

Answer 6

Lemon grass is a long leafed grassy herb that grows wild in some SE Asian countries, and has a fleshy stem that can be chopped up to use as a flavouring in food. It is widely cultivated and very popular in Thai cooking.t is quite easy to grow, and is available in supermarkets as stalks, or ready chopped up in bottles, often sold in the spice sections..

Answer 7

"A showy, tropical grass with fibrous, sharp-edged leaves, lemon grass soon forms into large, dense clumps. It flourishes in temperate climates if it is overwintered indoors. The bulbous base imparts an elusive aromatic and lemon fragrance to the cooking of Southeast Asia. Previously hard to find outside that region, fresh lemon grass is now more widely available, thanks to the increased appreciation of Thai, Malay, Vietnamese, and Indonesian food. It is cultivated in Australia, Brazil, Mexico, West Africa and in Florida and California."

"The flavour of lemon grass is refreshingly tart, clean and citruslike with peppery notes. Freeze-dried lemon grass keeps it's aroma quite well, but air-dried lemon grass loses it's volatile oils; grated lemon rind gives more flavour than dried lemon grass."

"parts used: the lower part of the stalk"

"Buy firm stalks; they should not be wrinkled or dry. fresh lemon grass will keep for 2-3 weeks in the refrigerator if wrapped in plastic. it also freezes well for up to 6 months."

"lemon grass contains citral, the flavour component of lemon rind. it gives the plant a subtle but sustained lemon fragrance."

"good with beef, chicken, fish and seafood, noodles, pork, variety meat and most vegetables.
combines well with basil, chili, cilantro, cinnamon, cloves, coconut milk, galangal, garlic, ginger and turmeric."

lemon grass is great, it's got that dry, grassy, herbaceous flavour you get from things like celery and romaine lettuce. but also the sweetness of the lemon.
it's great for infusing in creams, stocks, broths, poaching liquids.

!Alexiis

Answer 8

This is a herbal product and used in herbal mosquito repellent to get rib of mosquitoes.