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Lemongrass / Citronella

Back to Fruits and Vegetables

Native to Southern Europe, lemongrass is also known under the name “citronella” because of the lemony aroma of its leaves. The oil extracted from this plant is used for medicinal purposes as well as in perfumes, deodorizing creams and insect repellents. Fresh or dried, lemongrass is used to season bitter foods and is essential in the production of liqueurs such as Benedictine and Chartreuse.

Culinary tips and advice

Lemongrass is used to prepare Indian curries, soups and sauces. It is also used to impart flavour to mixed salads, omelettes, rice, fish, pastries, fruit salads, compotes and fruit juices.
In Spain, it is used to flavour milk, sauces and soups.
Lemongrass should only be added at the last minute because its aroma dissipates rapidly.

Storage Life

Dried lemongrass stored in an air-tight container will keep in the refrigerator for several weeks. Lemongrass stalks, tightly wrapped in foil or plastic, will keep for up to two weeks in the refrigerator.