Lemon Grass

Herb

Lemongrass (Cymbopogon citratus) is a tall, stalky tropical grass widely used in Southeast Asian cooking. Its pale green stalks have a firm outer layer with a softer, aromatic core inside. The flavor is citrusy, bright, and slightly floral—similar to lemon zest but with a subtle herbal and ginger-like note.

How chefs use it:

Stalks: The bottom, tender portion is sliced, minced, or bruised to release its essential oils in soups, curries, stir-fries, and marinades.

Whole pieces: Stalks can be smashed and simmered in broths, teas, or sauces to infuse flavor, then removed before serving.

Aromatics: Often paired with garlic, ginger, chili, and kaffir lime leaves to build layered flavors.

Texture & Prep Tips:

The fibrous outer layers should be peeled away.

Use the inner stalk for chopping or pounding into a paste.

When dried or powdered, it’s less sharp but still aromatic.

Flavor profile in a dish: Clean, citrus-lemon brightness without acidity, making it excellent for balancing rich, fatty, or spicy foods.