Lemongrass cut
Everybody knows the scent of lemongrass; the contained oil Citral is an ingredient for the production of anti-mosquito candles and fragrance oils. Not everyone knows that lemongrass is a spice in Asian Cuisine. It is a very aromatic plant that belongs to the sweet grass family, cultivated in tropical Asia and South America. It has a stature height of 1 to a maximum of 2 meters.
Lemongrass belongs in almost every dish in Thai and Vietnamese cuisine. In Thailand, it is called Takrai, Takhrai Hom, Chakrai, Krai, or Soet kroei. The unique thing about it is that it rounds off a dish with its aroma - perfect but never overlaid. It is precisely for this reason that it is becoming increasingly popular with us today.
Culinary use of the Asian herb
Lemongrass has a fresh lemon taste, with a light rose aroma and belongs firmly in the Vietnamese and Indonesian cuisine. With its fragrance, it rounds off many traditional dishes from these regional cuisines.
Citronella is particularly good at refining fish, seafood, and poultry. It finds use in fish broths, sauces, and especially fish soups. Making ice cream is a bit more experimental. Here it gives it a delicious fresh kick, which I can recommend in the heat of summer.
Citronella is also very popular in tea and herbal tea blends because it gives it an exotic touch. Try it out and put some mint, licorice root, and citronella in a tea egg. Pour boiling water over it and let it steep for 5 minutes.
Storage of Citronella
Put your herbs in an easily closable container. I like to recommend screw-top jars because you can clean them thoroughly (boil them). Store all herbs and spices in a cool, dry, and dark place.
Extra tip
Either you put the lemongrass in a spiced egg so that you can easily remove it after cooking, or you grind it in a coffee grinder before use.
