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    Lemongrass nutrition facts

    Refreshing, citrus-scented lemongrass imparts unique flavor to the recipes. Its coarse, tufted stems and leaf buds are among the most sought-after herbal parts employed in an array of cuisines all over South and East Asian regions.

    Botanically, this herb belongs to the grass family of Poaceae. Scientific name: Cymbopogon citratus. It is native to Southern part of India and Sri Lanka. The herb is one of the popular ingredients used in Thailand, Vietnam, Malaysia, Cambodia, and Indonesia and as far as African and American continents for its culinary and medicinal uses.

    Lemongrass (Cymbopogon) grows in dense clumps that emerge from tough bulbous base with a spread of about 1 meter width and about 3 feet in height. Its bright green leaves with sharp edges feature in appearance similar to that of grass. It flourishes in fertile, well-draining sandy soils under tropical climates receiving heavy rain.

    Several cultivars of cymbopogon based upon their origin, culinary, and oil properties grown around the world at commercial levels. East-Indian lemongrass (C. citratus) is an important culinary herb and spice used extensively in cooking in many East Asian countries. Indian lemon grass (C. flexuosus) is employed predominantly in the perfume industry since it contains fewer myrcene and, therefore, has a longer shelf-life

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