x cg lemon grass
Lemongrass is low in calories and contains beneficial compounds including vitamin A, vitamin C, and essential oils with potential antimicrobial and anti-inflammatory properties.
About
Lemongrass (Cymbopogon citratus) is a perennial grass native to tropical regions of Southeast Asia, particularly Indonesia and Malaysia. The edible portion consists of the pale white lower stalks and the base of the plant, which possess a distinctive citrus aroma and slightly sweet, lemony flavor profile. The herb grows in dense clumps with long, narrow, blade-like leaves and contains volatile oils—primarily citral—that are responsible for its characteristic fragrance. Fresh lemongrass has a fresh, grassy exterior that must be trimmed away to access the tender core used in cooking.
Culinary Uses
Lemongrass is foundational in Southeast Asian cuisines, particularly Thai, Vietnamese, and Malaysian cooking, where it appears in soups, curries, stir-fries, and beverages. The trimmed stalks are commonly bruised or sliced and simmered in broths, tom yum, and curry pastes to infuse dishes with citrus notes without the acidity of lemon juice. It pairs exceptionally well with coconut milk, fish, shellfish, and poultry. The herb is also used fresh in salads, as a garnish, and dried or powdered in tea and spice blends. When using lemongrass, only the tender lower 3-4 inches of the stalk are typically utilized; the fibrous upper portions are removed.