Lemon Grass - Cymbopogon citratus

Tender perennial. Lemon grass is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. The main constituent of lemongrass oil is citral, which makes up around 80% of the total. Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African countries