Lemongrass is a tall, slender herb with long, green stalks that can reach up to three feet in height. The leaves are narrow, elongated, and have a vibrant green color, often with a slightly waxy texture. At the base, the stalks are bulbous and pale green or white, emitting a distinct citrus aroma when cut or crushed. The overall appearance is similar to that of a green onion or a chive.
Lemongrass colour is a distinctive pale green/yellow colour like the herb itself.
No--lemongrass is an herb.
No, lemongrass does not contain citric acid. Lemongrass is a plant that contains citral, which gives it its distinctive lemon-like flavor and aroma. Citric acid is typically found in citrus fruits such as lemons, oranges, and limes.
Lemongrass in Hindi is called "हरिचा" (Haricha).
Ah, what a lovely question! Lemongrass is a monocot, my friend. Monocots have one seed leaf, while dicots have two. Lemongrass is like a delicate brushstroke in the garden of nature, bringing its unique beauty to the world.
Soak the ground lemongrass into water for few hours. Strain.
Lemongrass leaves can be used in cooking to add a citrusy flavor to dishes like soups, curries, and marinades. To use them, chop the leaves finely or bruise them to release their flavor. You can also steep lemongrass leaves in hot water to make a fragrant tea. Additionally, lemongrass leaves can be used in aromatherapy or as a natural insect repellent.
Common names for lemongrass include citronella grass, barbed wire grass, silky heads, and fever grass.
I've had lemongrass in Thai dishes. Lemongrass can be found in seafood dishes also, probably to compliment the seafood flavor and as a lemon substitute.
Oh, dude, the average weight of a lemongrass stalk is like around 30 grams. But hey, who's really weighing their lemongrass stalks, am I right? Like, just grab a bunch, throw it in your dish, and call it a day. Weight is so overrated when it comes to flavor!
Depending on the recipe in question, grated lime or lemon may be an adequate substitute for lemongrass.
Lemongrass is native to tropical regions of Asia, particularly in countries like India, Sri Lanka, and Thailand. It has been used in traditional cuisines and herbal medicine for centuries. Over time, lemongrass has spread to various parts of the world, including Africa and the Caribbean, where it is now widely cultivated for culinary and medicinal purposes.