lemon grass; minced
Lemongrass is low in calories and contains essential oils with antimicrobial and anti-inflammatory properties. It provides small amounts of vitamins A and C, along with minerals including manganese, copper, and magnesium.
About
Lemongrass (Cymbopogon citratus) is a perennial tropical grass native to Southeast Asia, particularly India and Sri Lanka, characterized by long, blade-like leaves and a bulbous white base. The plant exhibits a distinctly citrusy aromatic profile derived from citral and other volatile oils, with subtle floral and herbaceous undertones. Fresh lemongrass has a pale green to grayish appearance, and only the lower white and light green portions of the stalks are typically used in culinary applications, as the upper leaves are fibrous and tough. The flavor intensifies when dried but is most pronounced in fresh form.
Culinary Uses
Lemongrass is a foundational ingredient in Southeast Asian cuisines, particularly Thai, Vietnamese, Laotian, and Malaysian cooking. It features prominently in curries, soups (such as tom yum), stir-fries, grilled fish and shellfish dishes, and infusions. Minced lemongrass disperses the aromatic oils more thoroughly and rapidly than whole stalks, making it ideal for pastes, marinades, dressings, and rubs. It pairs exceptionally well with coconut milk, chili peppers, galangal, kaffir lime, fish sauce, and fresh herbs like cilantro and mint. The ingredient's bright, slightly peppery citrus notes complement both delicate seafood and robust meat preparations.