tender stalk lemon grass
Low in calories and fat, lemongrass provides trace minerals including manganese and small amounts of vitamin A. It contains beneficial compounds including citral, which has antimicrobial and antioxidant properties.
About
Lemongrass (Cymbopogon citratus) is a perennial grass native to tropical regions of Asia, particularly Southeast Asia. It forms tall, fragrant clumps of narrow, blade-like leaves that reach 1 to 2 meters in height. The plant's tender lower stalks—approximately 20–30 cm from the base—contain the most flavorful compounds and are the primary culinary component. These white to pale green stalks have a subtle fibrous texture and a distinctive bright, citrusy aroma dominated by citral compounds (limonene and geranial), which provide a lemony flavor with herbal, slightly floral undertones. The tender stalk is prized for its balanced intensity and aromatic volatility, making it superior to the tougher outer leaves for cooking.
Culinary Uses
Tender lemongrass stalks are foundational to Southeast Asian cuisine, particularly Thai, Vietnamese, and Malaysian cooking. They are commonly bruised, sliced, or minced to infuse soups (notably tom yum), curries, stir-fries, and steamed fish dishes. The stalks release their essential oils when heated, imparting subtle citrus notes without the sharpness of fresh lemon. They pair exceptionally well with coconut milk, chilies, garlic, and galangal. Lemongrass can be used in two ways: left whole as an infusing agent (removed before serving) or finely minced for incorporation into pastes, dressings, and marinades. It also features in beverages—both hot teas and cold drinks—and in contemporary fusion cuisine.