Lemongrass is a culinary herb used in Asian cuisine. The flavor is lemony with a hint of spice. It is used to flavor soups, seafood, curries, and sauces in Thailand, Vietnam, Cambodia and Indonesia.
It is used as a medicinal herb in India and as a fragrance in perfumes. The scent is strongly reminecent of lemons, hence the name "lemongrass." Fresh leaves and stems can be steeped in hot water to make a tasty tea.
Commercially, lemongrass is harvested one to four times a year. In the home garden, it can be harvested as needed.
Use a sharp knife to cut the stems at the base of the plant when the stems are about 1/2 inch thick. The entire plant can be harvested at once, or individual stems can be cut as needed.
Remove the woody outside leaves. The pale yellow inside leaves and bulb are used to flavor food.
Store harvested lemongrass in the refrigerator wrapped in plastic, or chop and freeze it for later use.
Use the lemongrass whole or sliced in cooking. Crush the lemongrass when using it whole and remove the fibrous stalks before serving.