Lemongrass, that fragrant herb used in countless Asian dishes, teas, and soups, appears innocent enough in the produce aisle.
Its tall, pale green stalks with white bases are a staple in many kitchens for adding bright, citrusy flavor. Health enthusiasts often praise it for its anti-inflammatory properties and refreshing taste when eaten raw in salads.
Yet beneath its appealing exterior lies a darker reality that few consumers ever consider. What I discovered while researching common produce safety…
THE STORY CONTINUES ON THE NEXT PAGE… 👇👇👇
