Lemongrass

Cymbopogon Citratus

Lemongrass (Cymbopogon citratus) is a fragrant herb commonly used in Asian, African, and Caribbean cuisine, as well as in traditional medicine. It belongs to the Poaceae (grass) family and is known for its citrusy aroma and slightly sweet, lemon-like flavor. There are several varieties, with the most well-known being West Indian lemongrass (Cymbopogon citratus) and East Indian lemongrass (Cymbopogon flexuosus). In different cultures, lemongrass is referred to by various names, such as Tanglad in the Philippines, Sereh in Indonesia and Malaysia, Takrai in Thailand, and Xiāng máo in China.

Lemongrass is widely used in cooking, especially in Thai, Vietnamese, and Indian dishes, adding a refreshing citrus flavor to soups, curries, teas, and marinades. Beyond culinary uses, it has significant medicinal benefits, as it is rich in antioxidants and essential oils like citral and geraniol, which have antibacterial, antifungal, and anti-inflammatory properties. It is often brewed into tea to aid digestion, reduce stress, and boost immunity. Additionally, lemongrass is used in aromatherapy and natural insect repellents due to its strong scent.

This fast-growing, tropical grass thrives in warm, humid climates and is cultivated in regions such as Southeast Asia, Africa, and South America. It grows in dense clumps and can reach up to 3–6 feet (1–2 meters) tall. Farmers typically harvest the stalks by cutting them close to the base when they are young and tender, as older stalks become woody and less flavorful. Whether used in food, herbal remedies, or essential oils, lemongrass remains a versatile and beneficial plant with a long history of use worldwide.

History

Lemongrass (Cymbopogon citratus) has a long history of use dating back thousands of years in traditional medicine, culinary practices, and cultural rituals across Asia, Africa, and South America. Originating in tropical and subtropical regions, particularly India, Sri Lanka, and Southeast Asia, lemongrass has been cultivated and valued for its aromatic, medicinal, and culinary properties for centuries.

In ancient India and China, lemongrass was widely used in Ayurvedic and traditional Chinese medicine to treat digestive issues, fever, infections, and inflammation. It was also believed to have detoxifying and calming effects, often brewed into teas or applied as an herbal remedy. Over time, its medicinal use spread across the Middle East and Africa, where it became an important part of folk medicine and natural healing practices.

By the 15th and 16th centuries, lemongrass was introduced to Europe and the Caribbean through trade routes, where it gained popularity for its essential oil extraction and perfumery uses. In the 19th and 20th centuries, it became a key ingredient in aromatherapy and natural insect repellents due to its high citral content. Today, lemongrass is cultivated globally, particularly in India, Thailand, Indonesia, Brazil, and parts of Africa, and continues to be widely used in cooking, herbal medicine, and skincare industries. Its versatility and health benefits have cemented its place as a valuable and widely-used herb throughout history.

Nutrition

Lemongrass is low in calories and rich in essential vitamins and minerals, including vitamin A, vitamin C, folate, magnesium, iron, and potassium. It contains antioxidants and essential oils like citral, myrcene, and limonene, which have anti-inflammatory, antibacterial, and antifungal properties. It is often used in herbal medicine to support digestion, immune function, and stress relief.

Season

Lemongrass thrives in warm, tropical climates and is typically grown in regions with high humidity and plenty of sunlight. It is harvested year-round in tropical regions but grows best in spring and summer in temperate climates.

Selection

When selecting fresh lemongrass, look for firm, pale-green stalks with a fragrant, citrus-like aroma. The lower bulb should be plump and moist, while the upper leaves may be slightly dry but still green. Avoid stalks that are too woody, brittle, or have yellowing leaves, as they may be less flavorful.

Storage

Fresh lemongrass can be stored in the refrigerator for up to two weeks by wrapping the stalks in a damp paper towel and placing them in an airtight container or plastic bag. For longer storage, lemongrass can be frozen whole or chopped in an airtight bag for up to six months. Dried lemongrass should be kept in a cool, dry place in an airtight container, while lemongrass paste can be stored in the refrigerator for a few days or frozen in small portions for convenience.

Trimming and Cleaning

To prepare lemongrass, rinse the stalks thoroughly under running water to remove dirt and debris. Trim off the dry, woody top and root end, leaving only the tender lower stalk. Peel away the outer fibrous layers to reveal the pale, aromatic core, which is the most flavorful part. The tender inner stalk can be finely chopped or crushed for cooking, while the tougher outer layers can be used for broths, teas, and infusions.

Stir-Frying and Sautéing

Lemongrass adds a bright, citrusy aroma to stir-fried dishes. To use, finely mince or crush the tender stalks and sauté in oil for 1–2 minutes to release its flavors before adding other ingredients like vegetables, meat, or tofu. It pairs well with garlic, ginger, and chili peppers in dishes like Thai curries, Vietnamese stir-fries, and Southeast Asian noodle dishes.

Baking and Roasting

Lemongrass can be used in marinades, glazes, and rubs for roasting meats, seafood, and vegetables. To infuse its flavor, finely chop or blend the stalk and mix it with oil, honey, soy sauce, or citrus juices. Whole stalks can also be placed under poultry or fish while roasting to impart a mild lemony essence.

Grilling

Lemongrass is excellent for grilling, as it enhances smoky flavors. Whole stalks can be used as skewers for shrimp, chicken, or beef, adding subtle citrus notes. It can also be bruised and added to marinades, ensuring the flavors penetrate the meat before grilling.

Microwaving

Lemongrass can be microwaved to soften it for easy chopping. Place the stalks in a microwave-safe dish with a few tablespoons of water, cover, and microwave for 30–45 seconds. This makes the stalks easier to mince or blend for soups, curries, or sauces.

Blanching and Freezing

To freeze lemongrass, first blanch it by boiling for 30 seconds, then transfer it to an ice bath to preserve its flavor and color. Once cooled, pat dry and store whole or chopped in airtight bags. Frozen lemongrass can be used directly in cooking without thawing.

Equivalents, Measures, and Servings

• 1 stalk of fresh lemongrass ≈ 1 tablespoon minced
• 1 teaspoon dried lemongrass ≈ 1 tablespoon fresh lemongrass
• 1 stalk of lemongrass ≈ Serves 2–3 in a dish
• 1 tablespoon lemongrass paste ≈ 1 fresh stalk

Complementary Herbs, Seasonings, and Foods

Lemongrass pairs well with garlic, ginger, chili, lime, coconut, coriander, basil, and turmeric. It complements proteins like chicken, shrimp, fish, and beef and is commonly used in curries, soups, teas, and marinades. It also enhances coconut milk-based dishes and works well in herbal infusions and desserts.

Serving Suggestions

Lemongrass is a versatile ingredient that can be used in soups like Tom Yum, stir-fries, curries, grilled meats, and herbal teas. It can also be blended into smoothies, salad dressings, and infused into syrups for cocktails or desserts. Additionally, its essential oil is used in aromatherapy, teas, and herbal remedies for its calming and digestive benefits.

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Lemongrass Chicken Stir-Fry

A fragrant and flavorful dish with tender chicken infused with lemongrass and spices.

Ingredients:

• 2 boneless, skinless chicken breasts (thinly sliced)
• 2 stalks lemongrass (finely minced)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• 1 red chili (sliced, optional)
• ½ cup bell peppers (sliced)
• 2 green onions (chopped)

Instructions:

1. Heat 1 tablespoon oil in a pan over medium-high heat.
2. Add minced lemongrass, garlic, and ginger, and sauté for 1–2 minutes until fragrant.
3. Add sliced chicken and cook until browned on all sides.
4. Stir in soy sauce, fish sauce, brown sugar, and lime juice, mixing well.
5. Add bell peppers and chili, cooking for another 2–3 minutes.
6. Garnish with green onions and serve hot with rice.

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Thai Lemongrass Soup (Tom Yum)

A classic Thai soup with a tangy, spicy, and aromatic broth.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 stalks lemongrass (cut into 2-inch pieces and bruised)
• 3 kaffir lime leaves (torn)
• 2 cloves garlic (minced)
• 1-inch ginger (sliced)
• 1 cup shrimp or tofu
• 1 cup mushrooms (sliced)
• 1 tablespoon fish sauce (or soy sauce for vegan)
• 1 tablespoon lime juice
• 1 teaspoon chili paste
• 1 teaspoon sugar
• ½ cup cherry tomatoes (halved)
• 2 green onions (chopped)
• Fresh cilantro for garnish

Instructions:

1. Bring broth to a boil in a pot.
2. Add lemongrass, lime leaves, garlic, and ginger, simmering for 5 minutes.
3. Add shrimp (or tofu), mushrooms, tomatoes, fish sauce, lime juice, chili paste, and sugar. Simmer for another 5 minutes.
4. Remove lemongrass and lime leaves.
5. Garnish with green onions and cilantro before serving.

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Lemongrass Grilled Shrimp Skewers

Perfect for BBQs with a citrusy, smoky flavor.

Ingredients:

• 12 large shrimp (peeled and deveined)
• 2 stalks lemongrass (minced)
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 tablespoon vegetable oil
• ½ teaspoon chili flakes (optional)

Instructions:

1. In a bowl, mix lemongrass, garlic, soy sauce, lime juice, honey, oil, and chili flakes.
2. Add shrimp, tossing to coat. Marinate for 30 minutes.
3. Thread shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side.
4. Serve hot with extra lime wedges.

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Lemongrass Coconut Curry

A rich and creamy curry infused with lemongrass.

Ingredients:

• 1 tablespoon oil
• 2 stalks lemongrass (bruised)
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 teaspoon curry powder
• 1 can coconut milk (13.5 oz)
• 1 cup vegetable broth
• 1 cup bell peppers (chopped)
• 1 cup zucchini (sliced)
• 1 cup tofu or chicken (cubed)
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar

Instructions:

1. Heat oil in a pan and sauté onion, garlic, and ginger until soft.
2. Add lemongrass and curry powder, stirring well.
3. Pour in coconut milk and broth, bringing to a simmer.
4. Add vegetables and tofu (or chicken), cooking until tender.
5. Stir in soy sauce and brown sugar. Simmer for 5 more minutes.
6. Remove lemongrass stalks and serve hot with rice or noodles.

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Lemongrass Iced Tea

A refreshing herbal drink perfect for warm days.

Ingredients:

• 4 cups water
• 2 stalks lemongrass (chopped)
• 1 tablespoon honey or sugar
• 1 tablespoon lime juice
• Ice cubes
• Fresh mint (optional)

Instructions:

1. Boil water in a saucepan, then add chopped lemongrass.
2. Simmer for 5–7 minutes, then strain.
3. Stir in honey (or sugar) and lime juice while warm.
4. Let cool and serve over ice with fresh mint.

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe