This scrumptious and aromatic lemony-flavored herb is a good lemon substitute for those who are allergic to citrus fruits. Since it is native to Sri Lanka and southern India, it is common in Asian cuisines, especially Thai, Indian, Indonesian. However, it has been cultivated in many warm clients across the world, making it a delicious, if somewhat uncommon, ingredient that is used across the globe. This herb has been known to have a calming effect, especially when made into a tea.

Cooking Notes

• Comes in a 1.5 oz. Package
• Use in marinades, stir fries and salads.
• The flavor of lemongrass strengthens the longer it cooks. Therefore, for a bold lemon flavor, add to the recipe at the beginning of the cooking process and for a lighter, fresher flavor, add near the end.
• Grind and add to cocktails
• To make into a tea, steep 1 teaspoon of lemongrass in a mugful of boiling hot water for 5-10 minutes. To make iced tea, steep 2-3 teaspoons of lemongrass in 8-12 oz. Of water for 5-10 minutes. Strain and pour over ice. Sweeten as desired.