Lemongrass - Lemongrass - coarsely chopped - Thai

SHORT DESCRIPTION

Do you love Southeast Asian cuisine like we do? Lemongrass is a must-have ingredient in these dishes. This spice is especially popular fresh. It is grown in South America and Asia.

USE

Lemongrass is primarily used in Southeast Asian cuisine. It is often used with fish and seafood, as well as with veal, lamb, beef, and chicken. Lemongrass also adds a special flavor to salads. In Asia, it is used to round out typical Vietnamese or Indonesian cuisine and is also often used in teas, although only the stem and leaves are used in these dishes.

GOOD TO KNOW

Lemongrass harmonizes very well with ginger, coconut, garlic, shallots and allspice.

TASTE

The flavor of S! Lemongrass is lemony and fresh, with a light rose scent. It has a gentle lemon-like aroma and a firm, small bulb. In this case, only the soft parts, i.e., the 6-7 cm above the bulb, were chopped. Dried lemongrass is available in pieces or ground, but has a milder aroma than the fresh product.

PRODUCTION

Lemongrass is a fairly undemanding plant that can be grown very well here in our country. Cutting the leaves frequently promotes bulb growth. The plant is only sensitive to excessive moisture. Lemongrass belongs to the grass family; the stem and base of the leaves are primarily used. The four-year-old mother plant is harvested three times a year. The leek-like, onion-like, thickened stalks are cut and used.