stick lemon grass

Lemongrass (Cymbopogon citratus) is a perennial, tufted grass native to tropical regions of Asia, particularly Southeast Asia. The edible portion consists of pale, tender basal stalks that form a white bulb-like base, with long, narrow, blade-like leaves extending upward. The plant produces a distinctly citric aroma and subtle lemon flavor with herbaceous and slightly floral notes. Fresh lemongrass has a fibrous, woody texture when raw; the white and pale green portions are most tender and flavorful, while the tough outer sheaths and dark green tops require removal before use. When dried, lemongrass becomes more concentrated in flavor and develops deeper, almost resinous characteristics.

Dried lemongrass is commonly processed into cylindrical bundles or "sticks," made by tying or binding the stalks together, which intensifies flavor during storage and facilitates culinary use. These sticks are particularly valued in Southeast Asian cooking where the ingredient has long been foundational to regional cuisines.

Lemongrass is essential to Southeast Asian cooking, particularly in Thai, Vietnamese, Indonesian, and Malaysian cuisines. In Thailand, it features prominently in curry pastes (particularly green curry), soups such as Tom Yum, and coconut-based dishes. Vietnamese cuisine employs it in marinades for grilled meats, broths, and as an aromatic in beverages. Beyond Southeast Asia, lemongrass appears in Indian cuisine and increasingly in contemporary Western cooking for infusions, beverages, and fusion dishes.

The dried stick form is ideally suited for steeping in liquids—soups, broths, teas, and cocktails—where prolonged contact extracts its essential oils. For direct addition to curry pastes or stir-fries, the white and pale green portions should be minced or sliced finely. Fresh or dried, lemongrass pairs exceptionally well with coconut, chiles, lime, garlic, and ginger, and complements both seafood and poultry.