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.
This comprehensive guide aims to cover all viable substitutes for Lemongrass, ensuring that you can cook confidently and intuitively, adapting to any culinary challenge with ease.
