Lemongrass – Cymbopogon citratus for Asian Cooking
Lemongrass (Cymbopogon citratus) is a traditional herb in Southeast Asian cuisine. With its fresh citrus aroma and light floral notes, it is often compared to parsley in its regional importance. It is widely used in Thai, Vietnamese, and Indonesian dishes.
What Is Lemongrass?
Lemongrass belongs to the sweet grass family and is cultivated in tropical regions of Asia and South America. It is a tall, aromatic plant that grows up to 1–2 meters in height. Its distinctive fragrance is due to the presence of citral, an aromatic compound also found in citrus fruits.
In Thailand, lemongrass is known by names like Takrai or Chakrai. Its aroma gently enhances dishes without overpowering them, which contributes to its increasing popularity in global cuisine.
Culinary Use of Lemongrass
Lemongrass has a citrus-like taste with subtle floral notes. It is commonly used in fish and poultry dishes, soups, sauces, and marinades. It adds flavor to broths and is often used in curries and spice pastes.
Beyond savory uses, lemongrass can also be used creatively in desserts like ice cream. It is also a popular ingredient in herbal teas, where it contributes a refreshing aroma.
Which Herbs and Spices Pair Well with Lemongrass?
Lemongrass is versatile and can be combined with a range of herbs and spices to create complex flavors:
The ideal combination depends on the specific recipe and personal taste. Experimenting is encouraged!
How to Store Lemongrass
Store lemongrass in a clean, airtight container—ideally in a screw-top glass jar. Keep it in a dry, cool, and dark location to maintain its aroma.
Extra Tip
Lemongrass can be placed in a spice infuser or ground in a spice grinder before cooking to release its full aroma and make it easier to remove after preparation.
