'Lemon Grass'
Cymbopogon citratus

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Cymbopogon citratus is part of the grass family, Poaceae. They contain simple, bluish-green leaves with entire margins and are linear in shape. The blades tend to be 18–36 inches long. Like other grasses, the leaves also have parallel venation.

Uses
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.

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

Lemongrass in Thailand is called takhrai. 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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RECIPES

Vietnamese Lemongrass Chicken

Ingredients
1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons maple syrup (or brown sugar)
2 tablespoons avocado oil (or any neutral oil)
1 tablespoon low-sodium soy sauce
4 small garlic cloves
2 stalks lemongrass, tender white parts only, roughly chopped (see below)
1 medium shallot, peeled and halved (or half of a small red onion)
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces

Instructions
1. Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.

2. Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.

3. Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.

4. Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).

5. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.

6. Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.