Lemongrass
Also known as: Citronella grass, fever grass, serai, tanglad
A tall tropical grass whose pale lower stalks carry a clean, bright citrus aroma with a floral, ginger-like warmth, defining the flavors of Southeast Asian curries, soups, and teas.
Bright, lemony, and floral with a clean, slightly sweet, ginger-like warmth and ...
Cymbopogon citratus
spice
Pairs Well With
Lemongrass is a tall tropical grass prized for its pale, fibrous lower stalks, which carry a bright citrus aroma without any of the acid of fresh lemon. It is a defining flavor of Thai, Vietnamese, and other Southeast Asian kitchens, where it perfumes curries, soups like tom yum, marinades, and herbal teas. Only the tender pale base is used; the tough stalk is removed before eating.
Lemongrass's dominant compound, citral, gives it a clean, lemony brightness without acidity, supported by floral and gently spicy notes. It blends by lifting and perfuming dishes, cutting richness and heat with floral citrus.
LEMONGRASS
CITRAL
citrus | lemony | floral
The signature compound; combine with ginger and lime to build the aromatic base of Southeast Asian curries.
MYRCENE
floral | earthy | sweet
Adds a soft, floral sweetness that bridges lemongrass with coconut and basil.
GERANIOL
floral | rosy | sweet
Lifts the profile, pairing lemongrass with tropical fruit and jasmine.
CITRONELLAL
fresh | green | citrus
Provides a crisp, green top note that brightens marinades and teas.
Bruise and Simmer
Crush or bruise the pale stalk before dropping it into simmering broths and curries so its oils infuse the liquid.
Mince the Tender Base
Use only the pale lower stalk; mince it very finely for pastes and marinades so the fibers disappear into the dish.
Steep for Tea
Chop and steep the stalk in boiling water for five minutes for a bright, calming herbal tea.
Soups
The backbone of Thai tom yum and tom kha, perfuming broths with a clean citrus lift.
Curries and pastes
Pounded into curry pastes with galangal and garlic to build aromatic depth.
Marinades
Bruised and minced into marinades for grilled chicken, fish, and pork.
Tea
Steeped alone or with ginger and honey for a calming, fragrant herbal tea.
Coconut dishes
Simmered with coconut milk to soften richness with bright, floral citrus.
Powder
Dried ground lemongrass is convenient for rubs and quick marinades but loses its delicate floral top notes. Use about a teaspoon of powder per fresh stalk.
Whole
Fresh whole stalks offer the brightest, most complex flavor. Bruise the pale base before simmering to release its oils, and remove before serving.
Lemongrass is a spice derived from tender pale lower stalk with unique botanical and culinary properties.
Botanical Name
Cymbopogon citratus
Also Known As
Citronella grass, fever grass, serai, tanglad
Major Flavor Compound
Citral
Parts Used
Tender pale lower stalk
Non-Culinary Uses
Lemongrass essential oil is used in perfumery, natural insect repellents, soaps, and aromatherapy for its uplifting, calming scent.
Method of Cultivation
Lemongrass grows as a hardy perennial clump propagated by dividing stalks. It thrives in full sun and rich, moist soil and is harvested by cutting the stalks close to the ground several times a year.
Commercial Preparation
After harvest the tough outer leaves are trimmed and the tender pale bases are bundled fresh, or sliced and dried for powder. Essential oil is steam-distilled from the leaves and stalks.
Lemongrass has been used for centuries across Southeast Asia and South Asia, both as a cooking ingredient and as a medicinal herb. It traveled along ancient spice and tea routes and became a symbol of the bright, aromatic cuisines of Thailand and Vietnam, where it balances heat, richness, and sweetness in a single bite.
Lemongrass is cultivated throughout tropical and subtropical Asia, especially Thailand, Vietnam, Indonesia, India, and Sri Lanka, and increasingly in Africa and the Caribbean.
Growing Regions
Primary Sources:
🇹🇭 Thailand
🇻🇳 Vietnam
🇮🇩 Indonesia
🇮🇳 India
🇱🇰 Sri Lanka
Available Near You
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Recipes with Lemongrass
Coming Soon