- Season
- Perennial in tropical climates with peak aromatic intensity during warm, rainy seasons.
- Price
- Low
- Nutrition per 100 g
- 99 kcal
- 1.8 g protein
- 0.5 g fat
- 25.3 g carbs
Lemongrass
Herbs
Lemongrass
Lemongrass refers to several species within the genus Cymbopogon, most notably Cymbopogon citratus and Cymbopogon flexuosus, cultivated for their intensely fragrant stalks whose essential oils evoke lemon zest, green herbs, and a faint peppery warmth. The plant is harvested not for its leaves alone but for the swollen basal stalks, which concentrate aromatic compounds and have become indispensable to the cuisines of Southeast Asia, South Asia, and increasingly the global pantry.
In practice
How to store
- On the counter
Fresh lemongrass may be kept at cool room temperature for up to two days if untrimmed and loosely wrapped.
- In the fridge
Wrap tightly in paper or plastic and refrigerate for up to two weeks to preserve moisture and aroma.
- In the freezer
Trim, slice, and freeze for up to six months with minimal loss of aromatic intensity.
How to choose
Choose stalks that are firm, heavy for their size, and pale green fading to ivory at the base. The aroma should be vivid and lemon-forward when the stalk is gently bruised. Avoid specimens with excessive browning, dryness, or hollowed interiors, which indicate age and diminished essential oil content.
What to swap in
Best swap
Makrut lime leaves combined with a strip of lemon zest offer the closest aromatic approximation.
In a pinch
Lemon zest with a small amount of ginger can suggest brightness, though lacking grassy depth.
Preparation
Remove tough outer layers and trim the root end. Bruise or finely slice the tender inner stalk to release essential oils. For infusions, the stalk may be left in large sections and removed before serving.
Don't toss it
Reserve fibrous upper leaves for infusing broths, syrups, or teas, then compost them after extraction.
In the kitchen
Cooking
Lemongrass excels when gently heated, allowing its essential oils to diffuse into liquids such as soups, curries, and marinades. It may be pounded into pastes, steeped for infusions, or finely minced for salads, though it remains too fibrous for raw consumption unless extremely thinly sliced.
Goes well with
- Coconut Milk
- Ginger
- Garlic
- Chili
- Seafood
- Chicken
- Galangal
What it is
Lemongrass refers to several species within the genus Cymbopogon, most notably Cymbopogon citratus and Cymbopogon flexuosus, cultivated for their intensely fragrant stalks whose essential oils evoke lemon zest, green herbs, and a faint peppery warmth. The plant is harvested not for its leaves alone but for the swollen basal stalks, which concentrate aromatic compounds and have become indispensable to the cuisines of Southeast Asia, South Asia, and increasingly the global pantry.
How it tastes
The flavor of lemongrass unfolds in a structured progression. The initial attack is bright and volatile, delivering an immediate burst of lemon peel and crushed green leaves. The mid-palate reveals grassy sweetness, hints of ginger, and a subtle floral bitterness that anchors its freshness. The finish is clean and drying, with a lingering citrus-herbal resonance that refreshes rather than overwhelms.
Common questions
Is lemongrass edible raw?
What part of lemongrass is used in cooking?
Deep dive
2 min read
Varieties
Among the cultivated forms, West Indian lemongrass (Cymbopogon citratus) is favored in culinary contexts for its plump, juicy stalks and clean citrus aroma, thriving in humid lowland conditions with consistent rainfall. East Indian lemongrass (Cymbopogon flexuosus), grown widely in India, especially Kerala, is more slender and intensely aromatic, and is often destined for essential oil distillation rather than the kitchen. In Thailand and Vietnam, local landraces display subtle differences in sweetness and bitterness depending on harvest age, with younger stalks prized for delicacy and older ones for robust infusions.
History
The history of lemongrass traces a long arc through medicinal and culinary traditions. In ancient South Asia, Ayurvedic texts describe Cymbopogon species as digestive and febrifugal agents, used in decoctions and scented oils. While not central to Greco-Roman cookery, related aromatic grasses reached the Mediterranean via early spice routes, valued more as perfume than food. Cymbopogon citratus is known only in cultivation and is generally thought to have originated in maritime Southeast Asia or South Asia; it became integral to Khmer, Thai, and Malay cuisines, anchoring soups and curries with its refreshing clarity. In the modern era, lemongrass has migrated into global gastronomy, embraced by French chefs for infusions and desserts, and by contemporary mixology for its clean, citrus-herbal lift.
Science
The defining aroma of lemongrass derives primarily from citral, a mixture of the isomers geranial and neral, which typically accounts for around 65–85 percent of the essential oil of West Indian lemongrass. These molecules are responsible for its lemon scent and exhibit documented antimicrobial properties. Heat volatilizes citral efficiently, explaining lemongrass’s potency in simmered preparations, while prolonged high heat can dissipate its finer notes, leaving bitterness if mishandled.
Sourcing and ethics
Lemongrass is generally cultivated on small farms, often as a perennial crop whose dense roots help hold soil against erosion. Ethical sourcing favors producers who avoid excessive pesticide use. Sustainable harvesting involves cutting stalks above the root base, allowing regrowth and reducing land depletion.