Lemon grass - Revision history

FoodBookSysop at 17:31, 30 December 2023

2023-12-30T17:31:49Z

← Older revision		Revision as of 13:31, 30 December 2023
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	Lemon grass - Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh, respectively. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.~~[8]~~		Lemon grass - Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh, respectively. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.

	The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness.		The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness.

FoodBookSysop at 17:14, 30 December 2023

2023-12-30T17:14:48Z

← Older revision		Revision as of 13:14, 30 December 2023
Line 1:		Line 1:
	Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh, respectively. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.[8]		Lemon grass - Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh, respectively. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.[8]

	The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness.		The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness.

FoodBookSysop: Created page with "Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh, respectively. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.[8] The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness. In Sri Lanka, lemongrass is known as sera (..."

2023-12-16T11:59:39Z

Created page with "Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh, respectively. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.[8] The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness. In Sri Lanka, lemongrass is known as sera (..."

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Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh, respectively. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.[8]

The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness.

In Sri Lanka, lemongrass is known as sera (සේර). It is used as a herb in cooking, in addition to its use for the essential oils.[9]

Lemongrass in Thailand is called takhrai (ตะไคร้). It is the essential ingredient of tom yam and tom kha kai. Fresh thin slices of lemongrass stem also used in miangpla, as a snack food.

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[[Category:Herbs and Spices]]