Cymbopogon citratus/Cymbopogon flexuosus

Origin: Asia and Australia.

Flavour: Warm, sweet, fresh with notes of citrusy lemon and hints of mint.

Uses: Curry sauce and paste, tea, stew, soup, dessert, cake, cookies, beef, pork, salad, ice cream.

Dishes: Bun bo xa ot (Vietnamese lemongrass beef), thit heo nuong xa (grilled lemongrass pork chops), lemongrass tofu stir–fry, Thai lemongrass chicken, lemongrass pound cake, Vietnamese lemongrass fish with chilli, seafood stew with lemongrass, mango and lemongrass ice cream, lemongrass and ginger tea, Thai style shrimp soup with lemongrass, kadai paneer with lemongrass, garlic prawns with spicy lemongrass sauce, coconut lemongrass curry, lemongrass coconut cake, yum takrai (Thai lemongrass salad), lemongrass and papaya salad with beef.

Compliments: Turmeric, chili pepper, mint, thyme, cilantro, basil, garlic.

Substitutes for Lemongrass: Ginger and coriander, lemon balm, lemon verbena.

Dried Lemongrass imparts hints of citrus paired with a tropical essence. It is not acidic or tart. The flavours are refreshing and woodsy. Bring a deliciously exotic flare to your sweet and savoury recipes like soup, curry and panna cotta.
If you added lemongrass to a new recipe or an old favourite I would love to hear about it.