The true color was a greener shade that designer Isabel Toledo named lemongrass.
From the sacbee.com
Thai style mussels are steamed with lemongrass cilantro, curry and coconut milk.
From the orlandosentinel.com
I love making my own pastes with all of the limes, garlic, lemongrass and herbs.
From the expressandstar.com
Goraka has a citrus-like tang that recalls equal parts tamarind and lemongrass.
From the latimes.com
The galangal, lemongrass and kaffir lime leaves are available at Asian grocers.
From the sfgate.com
Lemongrass, greens, eggplant and garlic make up part of an Asian-inspired plot.
From the sacbee.com
First, about 5 pounds of lemongrass is stripped of its outer layers and shredded.
From the theatlantic.com
Myers Park, followed by Queen City, which smells of lemongrass and ylang-ylang.
From the charlotteobserver.com
Rick Stein's chargrilled sea bass stuffed with shrimp and lemongrass curry paste.
From the guardian.co.uk
More examples
An aromatic oil that smells like lemon and is widely used in Asian cooking and in perfumes and medicines
A tropical grass native to India and Sri Lanka
Cymbopogon citratus (lemongrass) is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. ...
One of various species of grass of the genus Cymbopogon, which have a lemon-like taste and aroma, and are used as herbs
A tall, lemon-scented grass, used in Thai cooking.
Fresh lemongrass stalks are the palest green in colour and have a subtle lemon scent. If using in a stock, cut into lengths and then bruise or crush to release the flavour. ...
Called "akrai" in Thailand, is a popular ingredient in many Asian dishes. Lemongrass has the reputation of increasing longevity, possibly due to demonstrated anti-biotic properties and its calming effect on the nervous system. Lemongrass oil contains vitamin A and helps to clear the complexion. ...
One of the basic ingredients of curries. Only the white bulbous part, just above the root is used. It may be pounded with other ingredients to make a Rempah [Spice Paste]or used crushed or whole to add aromatic fragrance and flavor to dishes.