Lemongrass ( Cymbopogon citratus), with its easily identifiable lemon-scented foliage, is native to southern India and is grown in tropical regions. Widely used in Thai, Vietnamese, Indonesian and Filipino cuisine, it is often incorporated in marinades and spice rubs and is also prepared as hot or cold tea.
The thick bulb end holds most of the flavour and is often peeled, crushed or chopped before being added to dishes.
Lemongrass is now readily available not just in Asian stories but in Toronto supermarkets.
Check out these recipes made with fresh lemongrass: