There’s a pungent lemon citrus flavor and scent to this bushy herb (aka citronella) that works well in sauces, stir-frys, and beverages. The plant is scientifically called Cymbopogon citrates and is native of to East India. It’s a particularly hearty herb, which thrives in hot and humid climates. The long and flat leaves that grow in stalks may remind you sword grass. Citral is the common chemical in lemongrass and lemon peel that accounts for the lemony taste and aroma. Remember to make lemongrass more palatable by slicing it very thin; otherwise, this ingredient should be used like bay leaves. Look for lemongrass in South Asian and Caribbean cuisines.
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