Lemon grass

East Indian lemongrass - Cymbopogon flexuosus.
It is best to use fresh stems, but dried stems are also found, as well as powdered dried stems.
If fresh stems are used, remove the outer leaves and use only the lower, white part.
It can be added to the dish whole (remove before serving), finely chopped or mashed into a paste.
Soak dried stems before use. It tastes and smells like lemon peel, has a fresh clean aroma.
Lemongrass is widely used in Southeast Asian cuisine, especially Thai and Vietnamese.
It is put in soups, stews, curries, fish and seafood dishes, chicken, beef and pork. Sometimes added to tea.
Pairs well with garlic, chilli and cilantro. If lemongrass is not available, it can be replaced with lemon zest, verbena, or lemon balm.

East Indian lemongrass, Lemon grass. Bot. syn.: Andropogon flexuosus Nees ex Steudel.