The distinctive lemony fragrance of this grass, which is related to citronella, is a hallmark of much Southeast Asian cuisine. Lemon grass grows readily in almost any soil, its bulbs and leaves constantly multiplying. It is easily grown by putting the stem end of a stalk of lemon grass in water until the roots appear, then it can be potted or put out in the garden.

            The coarse, long flat leaves are normally discarded, and only around 10-15 cm   (4-6 inches) of the bulbous base used. If lemon grass is to be eaten raw, the outer layers of the bulb should be peeled away until the pinkish ring inside appears; this tender portion is then finely sliced. Lemon gross is also bruised and added whole to many curry dishes, or sliced before being pounded to a paste.

            Whole stalks of lightly bruised lemon grass, trimmed to a length of about           15-20 cm (6-8 inches) make an excellent skewer for prawns or seafood satay, as is some­times enjoyed in Bali.