LEMONGRASS

With its 55 species, Lemongrass belongs to the sweet grass family. The evergreen herb grows in clusters of up to two meters height and looks similar to spring onions. Its leaves are tough and woody at the top, which is why mainly the lower white part of the stem is used for cooking. It also contains all the valuable active ingredients.

Commonly used in Southeast Asian cuisine, lemongrass has been used for healing for over a millennium. It is above all the West Indian grass that is used as a seasoning plant, while that from East India is used in the cosmetics industry. It gives perfumes, hair oils and soaps a fresh lemon aroma as well as flowery, sweetish nuances. Oil can also be obtained from the plant, which is often used as a lemon substitute in lemonades and sweets.

Due to its lemony and slightly peppery taste, it can be used in a variety of ways in the kitchen. Whether with vegetables, meat or fish: cooking with lemongrass is easy and varied. It goes extremely well with ginger, but can also be combined with chili, garlic and coriander, for example. The dried grass develops its flavor best when it is cooked with it.

But be careful: despite its health benefits, lemongrass should only be consumed in small amounts during pregnancy, as high consumption stimulates menstrual flow, which could lead to miscarriage.

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