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Lemongrass, scientifically known as Cymbopogon citratus, is a tropical plant widely used in culinary, medicinal, and cosmetic applications. Physical Characteristics: Appearance: Lemongrass is a tall, thin, green plant with long, thin, and flat leaves. Aroma: The plant has a strong citrus fragrance, which is why it's often used to add a lemony flavor to dishes. Culinary Uses: Flavor: Lemongrass has a citrusy and slightly minty flavor, adding a unique taste to various dishes. Cuisine: Commonly used in Southeast Asian cuisines, especially Thai, Vietnamese, and Indonesian dishes. Forms: Used in fresh, dried, or powdered form. Fresh lemongrass is often chopped or pounded before use. See for example a cold drink and a vegetarian Thai dish Recipe for a cold drink with pandan, lemongrass, butterfly pea, ginger and honey Recipe: Vegetarian Red Curry with Coconut Milk, Turmeric, and Ivy Gourd Nutritional Content: Calories: Low in calories. Nutrients: Contains essential vitamins (A and

Vegetarian Red Curry with Coconut Milk, Turmeric, and Ivy Gourd Ingredients: 1 cup Ivy gourd (tindora) , washed and sliced 1 can (400 ml) coconut milk 2 tablespoons red curry paste 1 tablespoon vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 1-inch piece of ginger , grated 1 teaspoon ground turmeric 1 red bell pepper, sliced 1 carrot, sliced 1 zucchini, sliced 1 cup broccoli florets Salt, to taste 1 tablespoon soy sauce (optional, for added umami) 1 tablespoon brown sugar or maple syrup (adjust to taste) Fresh cilantro, chopped (for garnish) Cooked jasmine rice or rice noodles (for serving) Instructions: Prepare the Vegetables: Wash and slice the ivy gourd, onion, red bell pepper, carrot, zucchini, and broccoli. Cook the Ivy Gourd: Heat vegetable oil in a large pan over medium heat. Add sliced ivy gourd and sauté for 3-5 minutes until they start to brown. Remove from the pan and set aside. Prepare the Curry Base: In the same pan, add a bit more oil if needed. Add sliced on