Lemon grass (Cymbopogon citratus) is a plant that has been consumed for a long time for medicinal purposes as well as a culinary ingredient. It is a rustic and perennial herbaceous species with long, wide and smooth leaves belonging to the grass family.      

Lemon grass, also known as citronella among others, is native to the warm and tropical regions of Asia.    

In India the Citratus species is used as a medicinal herb, enjoyed in infusions, either alone or mixed with other plants. It is given healing properties such as digestive, healing, relaxing, sputum facilitator, analgesic and antidepressant, in addition to preventing the formation of gases in the intestine. It is also a powerful antiseptic.    

It has a flavor and aroma similar to that of lemon and can be dried, pulverized or used fresh. It is a very aromatic species, it offers a suggestive aroma of lemon and a slight bittersweet taste that is very popular in Thai and Vietnamese cuisine. The bulb of lemon grass is consumed as it is its most tender part, as well as the peeled stems. The stems can also be used to flavor broths, or be ground to obtain aromatic oil. Combined with ginger, garlic, chilies or coriander, it offers smooth and exotic citrus flavors that pair perfectly with fish, shellfish or chicken. Its use in Western cuisine goes back a long way, however, its discovery by great chefs has led to its growing acceptance and use in innovative recipes.     

If purchased fresh, it can be kept in the refrigerator for a few days.