lemongrass stalks
Lemongrass is low in calories and contains trace amounts of essential minerals including manganese, iron, and zinc. It is particularly valued for its volatile oils with potential anti-inflammatory and antimicrobial properties, though culinary quantities contribute minimally to daily nutritional intake.
About
Lemongrass (Cymbopogon citratus) is a tropical perennial grass native to South and Southeast Asia, particularly India and Sri Lanka. The plant produces long, slender, pale green stalks with a bulbous base that yields a highly aromatic white to pale yellow core when trimmed. The flavor profile is distinctly citrusy with notes of lemon, lime, and subtle floral undertones, combined with a gentle herbaceous quality. The essential oil citral, which comprises approximately 70% of the volatile compounds, is responsible for the characteristic lemon aroma. Lemongrass is a staple in Southeast Asian cuisine and has been cultivated and used in traditional medicine for centuries.
Two main cultivars are widely available: Cymbopogon citratus (West Indian lemongrass) and Cymbopogon nardus (East Indian lemongrass), with the West Indian variety being more commonly used in culinary applications due to its superior flavor intensity.
Culinary Uses
Lemongrass stalks are central to Southeast Asian cookery, particularly in Thai, Vietnamese, and Cambodian cuisines. The inner white core is the primary culinary component, used fresh, dried, or ground into pastes and spice blends. It is essential in dishes such as Thai tom yum soup, Vietnamese pho, and Cambodian fish amok. The stalks infuse broths, curries, and rice dishes with their distinctive citrus character. Whole stalks serve as aromatic components in poaching liquids and are often bruised to release oils before simmering. The leaves can be steeped for herbal infusions. Lemongrass pairs exceptionally well with coconut milk, chile peppers, garlic, galangal, and seafood, and is frequently combined with other aromatics in curry pastes and marinades.