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Lemongrass, scientifically known as Cymbopogon, is a perennial grass native to tropical regions, particularly Southeast Asia. It is widely cultivated for its aromatic leaves and stalks, which are used in cooking, herbal teas, and various traditional remedies.

Lemongrass has long, slender leaves that grow in clumps and can reach heights of around 3 to 5 feet (1 to 1.5 meters). The leaves are typically green and have a sharp, citrusy scent, resembling the aroma of lemons, hence the name "lemongrass."

The stalks or stems of lemongrass are the main edible part of the plant. They are thick, fibrous, and have a pale green to whitish color. The inner core of the stalks is tender and used in culinary preparations, while the outer layers are usually removed or discarded.

Lemongrass is a popular ingredient in Southeast Asian cuisine, especially Thai, Vietnamese, and Indonesian dishes. It adds a tangy and citrusy flavor to soups, curries, stir-fries, marinades, and sauces. Lemongrass is also commonly used to make herbal teas, either alone or in combination with other herbs, providing a refreshing and aromatic beverage.

Beyond its culinary uses, lemongrass is valued for its potential medicinal properties. It contains essential oils with compounds such as citral, which is known for its antimicrobial and anti-inflammatory properties. Lemongrass has been used in traditional medicine to support digestion, relieve anxiety, reduce fever, and treat various ailments.

Lemongrass is a versatile plant appreciated for its culinary contributions and potential health benefits, making it a popular herb in many parts of the world.