Lemon Grass

One of the most important flavorings in Thai cooking, this herb has long, thin, gray-green leaves and a scallion like base. The long, pale green stalks have a woody texture and a lemony scent; seldom eaten because of the fibrous texture; placed in sauces, soups and curries. Citral, an essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor and fragrance. It's used to make tea and to flavor soups and other dishes. Lemon grass is also called citronella and sereh. Category:Glossary