of lemon grass

Lemongrass (Cymbopogon citratus) is a perennial grass native to Southeast Asia, characterized by tall, slender, bluish-green blades that grow in dense clumps. The plant produces a subtle swelling at the base of each leaf blade, forming the pale, fibrous stalks used in culinary applications. The flavor profile is intensely citrusy with subtle floral and grassy undertones, with a slightly sweet finish. Lemongrass contains high levels of citral—the essential oil compound also found in lemon zest—which accounts for its distinctive aromatic quality. The plant thrives in tropical and subtropical climates and is cultivated commercially throughout Southeast Asia, particularly in Thailand, Vietnam, and Indonesia.

Lemongrass serves as a foundational aromatic in Southeast Asian cuisines, particularly Thai, Vietnamese, and Malaysian cooking. The white and pale green basal portions of the stalks are minced, sliced, or bruised and added to soups (notably tom yum), curries, stir-fries, and braises. It is frequently paired with coconut milk, fish sauce, chilies, and galangal in paste-based dishes. The leaves may be steeped for tea or infused into broths for subtle citrus notes. Lemongrass is also used in beverages, marinades for grilled meats and seafood, and increasingly in Western fusion cuisine. The outer layers are typically discarded in favor of the tender inner core, though all parts contribute flavor when used for infusions.