Lemongrass, also called citronella, litreal translation of "citronelle" is a plant essential to Thai and Vietnamese cuisines. Only the white part of the stem is edible. Ideally, it is better to soak the base in warm water to release its aroma. The stems can be crushed or finely chopped before it is added to a recipe. To replace lemongrass, use a little lemon zest and grated ginger. Warning, do not confuse with Melissa, which is a perennial herb like mint, and mistakenly called "citronnnelle”.
Kaffir leaves, from the Thai lime tree, are smooth and a deep green, also essential to Thai cuisine. Very aromatic, you can detect a citrus and pine aroma. You can keep them in the refrigerator and can also be frozen. If necessary, replace the kaffir leaves in a little finely grated lime zest.
