Fresh and dried Lemongrass leaves are used as herbs, mainly in Germany, Poland, Finland, Norway, Sweden, the Baltic, in Russia, and in central Asia. Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where the Lemongrass flower is sometimes used). Lemongrass is best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried Lemongrass leaves preserve their flavor relatively well for a few months. Lemongrass seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried Lemongrass weed. Lemongrass oil can be extracted from the leaves, stems and seeds of the plant. Lemongrass is the herb most often added to fish.
Lemon grass photo (c) Flora Export S.G. Israel LTD
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