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About

About the veg wiki

Philosophy

Cooking is better with more hands in the pot.

A wiki gets more useful the more it's used. Every recipe links to the ingredients and techniques it uses — and every ingredient links back to the recipes built around it. Nothing here is static: pages grow as the household cooks, and what we learn goes straight back into the site.

No banner ads, no sponsored recipes, no tracking cookies. If something is here, it's because we actually cook it.

Who we are

A household that cooks together

This is a family project, not a publication. Everything is written by and for the people who cook from it, and every recipe is tested at least twice before it's published.

Why we built it

One connected place for what we cook

Most recipe sites are a pile of one-off pages. We wanted the recipes we've actually made, the ingredients and techniques behind them, and a meal planner that remembers everyone's allergies, preferences, and dislikes — all woven into a single system. A family cookbook that never goes out of date.

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Ingredient · Essential All-Rounders

Lemongrass

OriginSoutheast Asia SeasonAvailable year-round as imported; peak summer. FlavourBright, lemony, floral. Typical cost~£1.50/100g (estimate · Tesco · checked 28 Aug 2026) Edit

Why we use it

Bright, lemony and intensely floral, lemongrass brings a fragrant lift citrus alone can't — one bruised stalk quietly perfumes a whole pot.

Physical wellbeing

Lemongrass is traditionally used to settle digestion in Southeast Asian cooking. Traditional use

Wellness framing here reflects traditional use and ongoing research, not medical claims.

Cross-references

Pairs well with
coconut milk chilli lime ginger
Substitutes
lemon zest (different flavour) kaffir lime leaf (different flavour)

Research summary

Storage: Wrap tightly in clingfilm and keep in the fridge for up to three weeks, or freeze whole.

Usage: Bruise or finely mince the pale inner core to infuse curries, broths, and marinades.

Research →