lemon grass sliced
Lemongrass is low in calories and contains vitamin A, vitamin C, and folate, along with trace minerals such as copper and manganese. The essential oils present, particularly citral, have been studied for potential antioxidant and antimicrobial properties.
About
Lemongrass (Cymbopogon citratus) is a perennial grass native to Southeast Asia, particularly Thailand and Indonesia, characterized by long, slender, pale green to whitish stalks with a pronounced lemony aroma. The plant reaches heights of 1-2 meters and grows in dense clumps. The lower white and pale green portions of the stalk, approximately 15-20 centimeters from the base, contain the highest concentration of volatile oils and citral compounds, which deliver the distinctive bright, fresh lemon flavor with subtle floral and herbaceous notes. The outer fibrous layers are typically removed before use, leaving the tender, aromatic core for culinary applications.
Culinary Uses
Sliced lemongrass is fundamental to Southeast Asian cuisines, particularly Thai, Vietnamese, Indonesian, and Malaysian cooking. It is commonly bruised and added whole to soups (such as tom yum), curries, and broths where it infuses the liquid with its citrusy essence without being eaten. When sliced thinly, it becomes tender enough to consume and is incorporated into curry pastes, stir-fries, salads, and marinades. Lemongrass pairs exceptionally well with coconut milk, chilies, galangal, and lime juice, and appears in beverages, desserts, and fish and seafood dishes. The technique of slicing allows for quicker infusion and easier integration into finished dishes compared to whole stalks.