the cooking of Southeast Asia. Lemongrass
forms clumps of thick shoots; all parts are
aromatic, but only the lower stalk is tender
enough to be edible itself. The older outer
leaves can be used to infuse a dish with their
flavor, or be made into an herbal tea. In
Thailand the tender stalk is a standard
component of pounded spice pastes, and it’s
also eaten fresh in salads.
Lemon Verbena Lemon verbena is a South
American plant, Aloysia triphylla, a relative
of Mexican oregano. The lemony flavor of its
leaves comes from the same terpenes,
collectively called citral, that flavor
lemongrass; other terpenes lend a flowery
note.
Lolot Lolot is the large, heart-shaped leaf of a
black-pepper relative, Piper lolot, a native of
Southeast Asia, and used there as a flavoring
wrap for grilling meats.