Lemongrass

What Is Lemongrass?

Lemongrass, a long-stalked aromatic herb native to Southeast Asia (Cymbopogon), has tough stalks. Its name comes from its fresh, citrusy scent reminiscent of lemon; this scent is concentrated in the lower, bulbous part of the stalk.

The outer layers of the stalk are tough and are usually removed; the tender, aromatic inner portion is crushed or finely chopped. It is a key aromatic in curries, soups, and herb mixtures in Thai, Vietnamese, and Indonesian cuisines.

Nutritional Value of Lemongrass

Because lemongrass is used in very small amounts as an aromatic herb, its contribution to a meal’s nutritional value is negligible; therefore, no detailed nutrition table is provided. Its value lies in its fresh, lemony aroma.

How Should Lemongrass Be Used?

Remove the tough outer layers of lemongrass, then crush the tender inner portion to release its aroma or finely chop it. A whole crushed stalk can be removed from the dish at the end of cooking. Add it in moderation because its aroma is strong.

This information is general; lemongrass is a food and is not a substitute for medical treatment.

How to Choose Lemongrass

Good lemongrass has firm stalks, a plump, bulbous base, a fresh lemony scent, and no wilting. Avoid stalks that are dried out, yellowed, or have a weak aroma.

• The stalks should be firm and plump
• They should smell fresh and lemony
• They should not be dried out or yellowed

How to Store Lemongrass

Store fresh lemongrass briefly in the refrigerator, wrapped in a damp cloth or standing in a glass of water. For longer storage, the stalks can be chopped and frozen; frozen lemongrass retains most of its aroma.

Using Lemongrass in the Kitchen

Lemongrass is used most often in Thai and Vietnamese curries, tom yum-style soups, marinades, tea, and refreshing drinks. A whole crushed stalk can be steeped in liquid for aroma and then removed; the finely chopped inner portion stays in the dish.

Which Part of Lemongrass Is Used?

The lower, bulbous section and tender inner portion of the stalk are used; the dry, tough upper green parts and outermost layers are usually removed. The aroma is concentrated in this inner portion.

Frequently Asked Questions

Can lemongrass be used instead of lemon?

It adds a fresh, lemony aroma but not lemon’s acidity; the two serve different functions. They can complement each other in some recipes.

Is lemongrass eaten or removed?

A whole or coarsely crushed stalk is removed from the dish after it has added aroma; finely chopped inner portions can remain in the dish if tender enough to eat.

Can lemongrass be frozen?

Yes. It can be chopped and frozen, and it retains most of its aroma. This way, it can also be used when fresh lemongrass is unavailable.