lemongrass <ref>lemongrass is available at southeast asian markets and specialty foods stores.</ref> or 1½ teaspoons minced lime peel

Lemongrass (Cymbopogon citratus) is a perennial tropical grass native to Southeast Asia, particularly Thailand, Cambodia, and Vietnam. The plant grows in dense clumps reaching 3–6 feet in height, with long, narrow, blade-like leaves that are grayish-green in color. The culinary component is the lower white and pale green portion of the stem, which contains aromatic oils that release a bright, distinctive lemon fragrance with subtle floral and herbaceous notes when bruised or cut. The upper green leaves are tougher and more fibrous but can be used for infusions and stock. Lemongrass has a complex flavor profile combining lemony citrus notes with hints of ginger and grass, without the acidity of true lemon.

Two main varieties are cultivated: the West Indian lemongrass (Cymbopogon citratus), which is more commonly used in Thai and Southeast Asian cuisine, and East Indian lemongrass (Cymbopogon flexuosus), which has a slightly different aromatic profile and is prevalent in Indian applications.

Lemongrass is essential to Southeast Asian cuisine, particularly Thai, Vietnamese, Cambodian, and Laotian cooking. The tender lower stems are minced, pounded, or bruised and added to curries, soups (notably tom yum), marinades, and stir-fries. Whole stalks are commonly used to infuse broths, coconut milk, and beverages. The herb pairs exceptionally well with coconut, fish, poultry, and seafood. In Vietnamese cuisine, it appears in pho variations and as a component of aromatic pastes. Thai cuisine incorporates it into red and green curry pastes and nam prik. The leaves are sometimes used for tea and infusions in Southeast Asian beverages. Lemongrass must be trimmed, peeled, and the white-to-pale-green base used; the tough upper leaves are discarded or reserved for stock.