Dried lemongrass

Dried lemongrass, also known as lemongrass in English, is an aromatic plant widely used in cooking for its fresh, citrusy flavor, similar to lemon with a hint of grass. This herb is native to Southeast Asia, especially countries like Thailand, Vietnam, and Indonesia, although its use has spread to various cuisines around the world.

In gastronomy, dried lemongrass is a fundamental ingredient in broths, soups, infusions, marinades, and stews, providing a distinctive and refreshing aroma. It is available in a dehydrated form, which facilitates its preservation and prolonged use without losing much of its fragrance and flavor.

From a nutritional point of view, dried lemongrass has digestive, anti-inflammatory, and antioxidant properties. It is believed to help alleviate stomach problems and improve digestion, in addition to providing a mild relaxing effect.

In the Hispanic American world, dried lemongrass may have different names depending on the country; among the most common are: zacate limón, té de limón (when used in an infusion), and less frequently, limoncillo or césped limón. However, the name hierba de limón is the most widespread and recognized.