Lemongrass

Typically used in teas, soups, curries, and marinades, lemongrass adds a fresh, lemony aroma and a zesty flavor to dishes. It is also used in the cosmetic industry for its scent, and medicinally for its purported health benefits.

In culinary amounts, lemongrass is not a significant source of calories, making it a low-calorie flavor enhancer for dishes.

Lemongrass contains trace amounts of protein, contributing only minimally to daily protein requirements.

This herb contains negligible fat, making it a healthy addition to any diet.

Most of the carbohydrates in lemongrass come from fiber, which can aid in digestion.

Lemongrass provides small amounts of vitamins such as vitamin C and B vitamins.

Lemongrass is a source of essential minerals like potassium, zinc, and magnesium, albeit in low concentration.

Often touted for its potential health benefits, lemongrass is said to have anti-inflammatory and antioxidant properties. It may also aid in digestion, promote relaxation, and help reduce blood pressure and cholesterol levels.

While generally safe for consumption in food quantities, lemongrass can cause allergic reactions in sensitive individuals. It should be used with caution in medicinal amounts during pregnancy and lactation.

Lemongrass is a key ingredient in many Southeast Asian dishes such as Thai curry, Vietnamese pho, and Indonesian soto ayam.

It can be used fresh, dried, or powdered and is often found in teas, broths, and stir-fries. The lower stalk is the most flavorful part and can be sliced, pounded, or bruised to release its aromatic oils.

Lemongrass pairs well with coconut milk, garlic, ginger, chili, cilantro, seafood, chicken, and beef, making it highly versatile in savory and sweet applications.

Lemongrass is a fragrant herb that has been embraced globally for its distinctive lemony flavor and potential health benefits. Its versatility in the kitchen allows it to be a part of various traditional and modern recipes, contributing to the culinary tapestry of cultures worldwide.