or dry twig lemon grass

Lemongrass (Cymbopogon citratus) is a perennial grass native to Southeast Asia, particularly India and Sri Lanka, characterized by long, slender blade-like leaves and a bulbous base. The plant yields a fragrant essential oil with pronounced lemon and citral notes. When dried, lemongrass becomes more concentrated in flavor and develops a straw-like appearance, with the dried stalks and leaves becoming brittle and pale. The primary flavor compound, citral, comprises approximately 70-80% of the essential oil and provides the distinctive lemony aroma. Dried lemongrass retains aromatic potency for several months when stored properly in airtight containers away from light and heat.

Lemongrass grows in tropical and subtropical climates and has been cultivated commercially in Thailand, Indonesia, India, and increasingly in other regions. The plant reaches maturity in 3-4 months and is harvested by cutting near the base, allowing for regrowth in successive harvests.

Dried lemongrass is employed extensively in Southeast Asian cuisines, particularly Thai, Vietnamese, and Indonesian cooking, where it flavors soups (notably Tom Yum and laksa), curries, and braises. The dried form is rehydrated in warm liquid or steeped to extract its aromatic oils, then often removed before serving. It pairs effectively with coconut milk, chili, garlic, and galangal in aromatic pastes and broths. Beyond Asia, dried lemongrass appears in herbal teas, marinades, and contemporary fusion cooking. Due to the concentration of flavors in dried form, less quantity is required compared to fresh; approximately one tablespoon of dried lemongrass equals two to three stalks of fresh lemongrass.