This time I want about lemongrass, one the most versatile herbs used in Thai and other south east asian cuisines. Next post, we’ll explore the use of lemongrass in beauty and wellness.
Lemongrass (ตะไคร้ (takrai in Thai) is a tropical herb, actually 55 species of grasses. It’s commonly found and widely grown in Thailand, Indonesia, Sri Lanka, Burma, India and in the southern part of Africa. There are many species of lemongrass, commonly referred to as “lemon grass”, “lemongrass”, “barbed wire grass”, “silky heads”, “citronella grass”, “fever grass” or “Hierba Luisa”.
Lemongrass is actually a genus of grass. It’s easy to grow, and the long tall stalks can grow to 1 meter tall with a width of 4-7 cm. The leafstalk is composed of many layers, like the skin of an onion. Lemongrass leaf has plenty of essential oils and is widely grown pretty much everywhere.
Lemongrass can be consumed and applied externally. It has a terrific lemony fragrance and hot and bitter flavors when used as a spice, which is why it’s widely used in the culinary world. Lemongrass is an integral ingredient in curries such as Thai red curry paste, green curry paste, kang som (sour curry), nam ya (fish curry paste), Kao Yam Pak Tai, Nam Prik Ong (Northern Style Chicken Chillie Paste), Kang Tai Pla (fish liver flavored curry), and southern rice salad. It’s so affordable.
Next week I’ll talk about using lemongrass in medicine and cosmetics.
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