Lemongrass

What Is Lemongrass?

Lemongrass is a long, sturdy-stalked aromatic herb (Cymbopogon) native to Southeast Asia. It gets its name from its refreshing, citrus-like scent reminiscent of lemon; this scent is concentrated in the lower, bulbous part of the stalk.

The stalk's outer layers are tough and are usually removed; the soft, aromatic inner part is used bruised or finely chopped. It's a core aroma in the curries, soups and herb mixes of Thai, Vietnamese and Indonesian cuisines.

Nutritional Value of Lemongrass

Since lemongrass is used in very small amounts as an aromatic herb, its contribution to a meal's nutritional value is negligible; therefore a detailed nutrition table is not provided. Its value comes from its refreshing, lemony aroma.

How Should Lemongrass Be Used?

Lemongrass, with its tough outer layers removed, is used by bruising the soft inner part (to release the aroma) or finely chopping it; a whole bruised stalk can be removed from the dish after cooking. Since its aroma is strong, it's added in moderation.

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

How Is Lemongrass Selected?

Good lemongrass has firm stalks, a plump-bulbous lower part, a fresh-lemony smell and no wilting. Dried, yellowed or faded-smelling stalks are not preferred.

• Stalks should be firm and plump
• Should smell fresh-lemony
• Should not be dried or yellowed

How Is Lemongrass Stored?

Fresh lemongrass is stored in the fridge, wrapped in a damp cloth or in a glass of water for a short while. For long-term storage the stalks can be chopped and frozen; frozen lemongrass largely retains its aroma.

Using Lemongrass in the Kitchen

Lemongrass is used most in Thai-Vietnamese curries, tom yum-like soups, marinades, tea and refreshing drinks. A bruised whole stalk can flavor the liquid and be removed afterward; the finely chopped inner part stays in the dish.

Which Part of Lemongrass Is Used?

The lower, plump and soft inner part of the stalk is used; the tough, dry green tops and the outermost layers are usually removed. The aroma is concentrated in this inner part.

Frequently Asked Questions

Is lemongrass used instead of lemon?

It gives a lemony freshness as an aroma but doesn't provide the sourness of lemon; the two serve different functions. In some recipes they can complement each other.

Is lemongrass eaten or removed?

A whole or coarsely bruised stalk is removed from the dish after flavoring it; the finely chopped inner part, if soft enough to eat, can stay in the dish.

Is lemongrass frozen?

Yes; it can be chopped and frozen and largely retains its aroma. This way it can also be used when not available fresh.