Lemongrass

Lemongrass is a fragrant tropical grass that imparts a unique lemony flavor and aroma to dishes. It is a perennial plant, but its peak season varies by region, often thriving in warmer months. Lemongrass is a cornerstone of Southeast Asian cuisines, particularly Thai, Vietnamese, and Indonesian, and is also used in Indian and Caribbean cooking. The stalks are tough and fibrous, typically bruised or chopped to release their flavor in soups, curries, and teas.

Lemongrass Synonyms

Cymbopogon
barbed wire grass
silky heads
Cochin grass
Malabar grass

Lemongrass Substitutes

Different Forms/Types of Lemongrass

Dried

Dehydrated lemongrass, often found in slices or powdered form, convenient for storage and subtle flavoring without the need for fresh stalks.

Fresh

Lemongrass stalks that are firm and pale green in color, with a lemony scent and a bulbous base. Ideal for infusing fresh, citrusy flavor into dishes.

Paste

Lemongrass that has been ground into a paste, often combined with other ingredients, ready to use for marinades, curries, and soups.

Frozen

Fresh lemongrass that has been frozen to preserve its flavor and aroma, suitable for use in cooking without the need for thawing.

How to Choose Lemongrass

When selecting fresh lemongrass, look for stalks that are firm and not wilted, with a pale green hue. The lower stalk should be slightly bulbous and the upper stalks should be tightly layered. For dried lemongrass, ensure it has a strong lemony scent and a vibrant color, as this indicates freshness. When buying lemongrass paste or frozen lemongrass, check for any added preservatives or artificial flavors, as these can affect the quality of the ingredient.

Cooking/Prep Tips for Lemongrass

Lemongrass is a fragrant tropical grass that imparts a unique citrusy and slightly gingery flavor to dishes. For intermediate and expert home cooks, it's important to know how to prepare lemongrass properly. The lower bulb is the most flavorful part; the tough outer layers should be removed before using. Lemongrass can be used whole, sliced, or pounded into a paste. When using whole, bruise the stalks with the back of a knife to release the aromatic oils. If slicing, cut only the tender center, discarding the woody top. For a more intense flavor, mince or grind the lemongrass. It's also essential to note that lemongrass is fibrous and not all parts are edible, so it's often removed before serving unless it's been finely minced or pureed.

Shelf Life of Lemongrass

Fresh lemongrass should be stored in the refrigerator, either wrapped in plastic or placed in a glass of water like fresh herbs. It can last up to two weeks when stored properly. Dried lemongrass should be kept in an airtight container in a cool, dark place to maintain its potency for several months. Lemongrass paste typically has a preservative and should be refrigerated after opening, with attention paid to the expiration date. Frozen lemongrass should be kept in the freezer and can be used directly in cooking without thawing.

Recommended Brands for Lemongrass

dried: Simply Organic

paste: Thai Kitchen

frozen: Gourmet Garden

Cooking Techniques for Lemongrass

Grilling: Marinating or basting meats with a lemongrass mixture before grilling can add a refreshing zing. Finely minced lemongrass can be combined with other marinade ingredients and applied to the meat several hours before grilling.

Steeping: Lemongrass can be steeped in hot water to make a herbal tea or infused into liquids like coconut milk or broths, which is then used as a base for sauces or other dishes. The stalks are steeped for an extended period to extract maximum flavor and then removed before consumption.

Simmering: Lemongrass is commonly simmered in soups, curries, and broths to infuse them with its citrusy flavor. Add bruised whole stalks early in the cooking process to allow the flavors to meld with the other ingredients.