lemon grass stem
Lemongrass is low in calories but provides vitamin A, vitamin C, and trace minerals; it is rich in antioxidant compounds including citral and geraniol, which contribute to its traditional uses in herbal medicine.
About
Lemongrass (Cymbopogon citratus) is a tropical perennial grass native to Southeast Asia, cultivated extensively in Thailand, Vietnam, and other warm-climate regions. The edible portion is the lower white and pale green stem, which tapers toward the base and measures 30–60 cm in height. The stems possess a distinctly aromatic profile combining lemon and subtle floral notes with a fresh, slightly sweet character. Fresh lemongrass has a fibrous texture that becomes tender when bruised or heated. Multiple varieties exist, though Cymbopogon citratus and Cymbopogon nardus are the primary culinary species, with flavor intensity varying by region and growing conditions.
The dried form retains concentrated essential oils that deliver more intense citrus notes, while fresh stems offer brighter, more herbaceous characteristics. Essential oils, particularly citral, constitute the primary aromatic compounds responsible for the characteristic lemongrass flavor.
Culinary Uses
Lemongrass stem is fundamental to Southeast Asian cuisines, particularly Thai, Vietnamese, and Cambodian cooking. It serves as a base aromatic in curries, soups, stir-fries, and braises, where its citrus essence perfumes broths without overpowering dishes. The outer fibrous layers are typically removed, and the tender inner core is minced, sliced, or bruised to release oils before cooking. Tom yum and tom kha gai exemplify its use in soups, while Vietnamese pho and Malaysian laksa benefit from its inclusion. Lemongrass pairs well with coconut milk, chilies, garlic, and fish sauce. It also infuses beverages and desserts, appearing in teas and ice cream preparations.