1 stem lemon grass
Lemongrass is low in calories and provides minimal macronutrients but contains antioxidant compounds including citral and limonene. It has traditionally been used for its potential digestive and anti-inflammatory properties.
About
Lemongrass (Cymbopogon citratus) is a perennial grass native to tropical regions of Southeast Asia, particularly Thailand, Cambodia, and Vietnam. The plant grows in dense clumps with long, slender, blade-like leaves that release a distinctive citrus aroma when bruised. The edible portion is primarily the lower white and pale green stem, which measures approximately 30–60 cm in height and tapers from a bulbous base. The stem exhibits a subtle layering of leaf sheaths and has a firm, fibrous texture. The flavor profile is intensely lemony with herbaceous undertones and a mild spice note, distinct from actual lemon in its aromatic complexity.
Culinary Uses
Lemongrass is a cornerstone ingredient in Southeast Asian cuisines, particularly in Thai, Vietnamese, Cambodian, and Malaysian cooking. The lower stem is typically bruised or sliced and added to curries, soups (notably tom yum and tom kha gai), stir-fries, and braises, where it imparts a bright, citrusy flavor without the acidity of fresh lemon juice. The inner core of the stem is tender enough to slice thinly for raw applications or finely mince for paste-based dishes. In some preparations, the entire stem is added whole for infusion and removed before serving. Lemongrass pairs exceptionally well with coconut milk, fish, seafood, poultry, and aromatic spices like galangal, ginger, and Thai basil.