Lemongrass Collection

Citronella grass or lemongrass, Cymbopogon nardus (Andropogon nardus). Handcoloured lithograph by Hanhart after a
FLO4986698 Citronella grass or lemongrass, Cymbopogon nardus (Andropogon nardus). Handcoloured lithograph by Hanhart after a botanical illustration by David Blair from Robert Bentley

Lemongrass in market in the Old Quarter, Hanoi, Vietnam

Spicy frog and lemongrass, Hoi An (UNESCO World Heritage Site), Quang Ham, Vietnam

Vegetables for sale at Hoi An market, Quang Nam Province, Vietnam

Citronella grass, Cymbopogon nardus
Citronella grass or lemongrass, Cymbopogon nardus (Andropogon nardus). Handcoloured lithograph by Hanhart after a botanical illustration by David Blair from Robert Bentley

Lemongrass (Cymbopogon sp. ), X-ray
Lemongrass (Cymbopogon sp.), X-ray

Flavouring ingredients for Thai green curry credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Fresh Mint, Coriander, Basil, Parsley and Thyme leaves, and dried Saffron, Cinnamon, Lemongrass, Nutmeg and Star Anise

Geng sapparrot hoi malaeng puu, Thai pineapple and mussels curry, with green and red chillies, lemongrass and garlic

Lemongrass, chilli and Thai basil salsa in glass bowl with spoon, in the background, prawns on skewers flavoured with salsa

Kroeung, Cambodian curry paste made with lemongrass, kaffir lime, turmeric, ginger and galangal, in mortar with pestle embedded, close-up

Penang Laksa, Malaysian seafood laksa with rice noodles, prawns, crabmeat, cucumber, pineapple, lemongrass, Thai basil and chilli

Fresh Mint, Coriander, Basil, Parsley and Thyme leaves, and dried Saffron, Cinnamon, Lemongrass, Nutmeg, Chilli and Star Anise

Two sticks of lemongrass

Stalks of lemongrass on wooden cutting board, close up

Flavoured butters, Anchovy, Chilli, Lemongrass & Lime, Tomato and garlic butters, one on top of the other

Lemongrass stalks cut into small slices and a knife

Display of cooked and uncooked food, including rice, pan of curry, red chillies in bowl, lemongrass, potatoes and brussels sprouts in basket, herbs, red peppers, cononut, sack of rice

Lemon grass, SEM
Lemon grass. Coloured scanning electron micrograph (SEM) of a transverse section of Thai lemon grass (Cymbopogon flexuosus)

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Lemongrass, also known as Cymbopogon sp. , is a versatile herb that adds a unique citrusy flavor to various dishes. In the bustling streets of the Old Quarter in Hanoi, Vietnam, you can find lemongrass being sold at the local market. Its vibrant green color and refreshing aroma make it an essential ingredient in Vietnamese cuisine. One popular dish that showcases the tantalizing combination is spicy frog and lemongrass from Hoi An, a UNESCO World Heritage Site in Quang Ham province. The fragrant lemongrass infuses its zesty essence into this delectable dish, creating a harmonious balance between spice and tanginess. At Hoi An market in Quang Nam Province, Vietnam, vendors proudly display an array of fresh vegetables for sale alongside bundles of lemongrass. This herb not only enhances the flavors but also adds a delightful fragrance to any culinary creation. Beyond its culinary uses, lemograss has medicinal properties too. Citronella grass (Cymbopogon nardus), which belongs to the same family as lemongrass, is often used as an insect repellent due to its strong scent. Intriguingly captured through X-ray images, we get a glimpse into the intricate structure of lemograss leaves. These visuals highlight how every part contributes to its distinct taste and aroma. When it comes to Thai green curry preparation by talented chefs like Marie-Louise Avery from The Picture Kitchen studio; they rely on flavoring ingredients such as fresh mint leaves, coriander sprigs, basil leaves parsley sprigs and thyme leaves along with dried saffron threads cinnamon sticks nutmeg pods star anise seeds - all complemented by finely chopped or ground lemongrass stalks for that authentic Thai taste experience.