sticks lemon grass
Lemongrass is low in calories and contains negligible macronutrients, but is rich in antioxidants, vitamin A, and essential oils with anti-inflammatory and antimicrobial properties.
About
Lemongrass (Cymbopogon citratus) is a tropical perennial grass native to Southeast Asia, particularly India and Sri Lanka, and is now widely cultivated throughout warm climates. The plant grows in dense clumps with long, narrow, blade-like leaves and produces edible stalks that form at the base. The lower white and pale green portions of the stalk are the primary culinary components, possessing a distinctive citrus aroma and flavor profile with notes of lemon, lime, and subtle floral undertones. The plant contains essential oils rich in citral, geraniol, and myrcene, which contribute to its characteristic lemony fragrance and therapeutic properties.
Culinary Uses
Lemongrass sticks are fundamental to Southeast Asian cuisines, particularly Thai, Vietnamese, Cambodian, and Malaysian cooking. The stalks are typically bruised or sliced to release oils, then used to infuse soups, curries, and broths—most famously in Tom Yum and Tom Kha Gai. The tender white base can be minced for stir-fries, pastes, and marinades, while entire stalks serve as aromatic stirrers or skewers for grilled proteins. Lemongrass pairs exceptionally well with coconut milk, chilies, fish sauce, and galangal, and is increasingly used in Western cuisine for beverages, desserts, and infused oils.