Exotics & Asian flavours
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Lemongrass
Lemongrass stalks with a citrus fragrance, a pillar of Asian kitchens.
Lemongrass comes as firm stalks, whose white base concentrates the fragrance. Its fresh, lemony aroma, without acidity, is essential in Thai and Vietnamese cuisine. It is crushed to infuse a broth or a cream, or very finely sliced for a marinade or curry paste.
- Origins
Vietnam, Morocco, Thailand- Availability
- All year round
- Precision
- stick
- Flavour
- Lemony, fresh, herbaceous
In the kitchen
- Crushed and infused in a broth
- Thinly sliced in a curry paste
- On skewers with grilled king prawns
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| All origins | ||||||||||||
| Vietnam | ||||||||||||
| Morocco | ||||||||||||
| Thailand |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Bag 100 g × 20Vietnam, Morocco, Thailand
- Bag 100 g × 10Vietnam, Morocco, Thailand
Indonesia
Italy
