The natural habitat and origins of lemongrass
Lemongrass is a herb with an intense aroma, a strong growing plant that is rarely found grown in the wild, originating from the Middle East it conquered the world. It arrived in southern Europe through Greek trade and then spread throughout the southern and central European region. The leaves of lemongrass, which like dry warm weather, were initially used more for healing, only later it became a popular condiment.
What dishes can lemongrass leaf be used for?
Lemongrass leaves can be used fresh, dried, crushed, or even ground to a powder, it has a very wide range of uses.
- The combined use of lemongrass and peppermint results in an exceptional taste effect that can be used to flavor cooling drinks such as lemonade, sherbet, ice cream and slush puppies, but also works well in a variety of alcoholic and non-alcoholic cocktails.
- Ginger combined with lemongrass leaves, together they work well in cold fruit soups, cold and hot compotes.
- Lemongrass leaf can be used to flavor not only fresh salads, but sauces, soups, vegetables, meaty, vegetable, mushroom ragouts.
- When added to meaty or vegetable fillings or stuffings, it gives a special aroma to roast dishes. Also stuffed peppers or stuffed eggplant can also be made uniquely delicious by adding lemongrass leaves.
- It is also excellent for seasoning gratins with meat, and meatballs made of mince or chickpeas.
- It has been known to be used to make alcoholic beverages since the 19th century, lemongrass leaves are also ingredients of the so-called Klosterfrau Melissengeist herbal spirit. Today it is mostly used to flavour vermouth.
Store in a cool, dry place, away from sunlight.