Learn How to Use Lemongrass in Cooking and Home Remedies

What is Lemongrass and Where Does It Come From?

Lemongrass is a tall, grass-like plant that grows in tropical and subtropical regions around the world. The scientific name is Cymbopogon citratus, and it belongs to the same family as common lawn grass. The plant can reach heights of 3 to 6 feet and has long, thin leaves with a bluish-green color. When you crush or cut lemongrass, it releases a strong lemon scent mixed with floral notes, which explains why it earned its common name.

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The plant originated in Southeast Asia, particularly in India and Sri Lanka, where it has been used in cooking and traditional medicine for thousands of years. Today, lemongrass grows commercially in Thailand, Vietnam, Indonesia, and other tropical countries. It thrives in warm climates with plenty of sunlight and moderate rainfall. The plant prefers well-draining soil and can grow year-round in tropical regions, though it may die back in winter in cooler climates.

Lemongrass contains several active compounds that give it its distinctive properties. The essential oils in lemongrass include citral, which is the main component responsible for its lemon-like aroma. These oils also contain geraniol, myrcene, and limonene. The plant also holds various vitamins and minerals, including vitamin A, vitamin C, folate, and potassium. Laboratory studies have detected antioxidants and compounds with potential anti-inflammatory properties, though research into these effects continues.

You can purchase lemongrass in several forms. Fresh lemongrass stalks are available in most grocery stores year-round, usually near the fresh herbs section or in the produce department. The stalks are typically bundled together and cost between $2 to $5 per bundle. Dried lemongrass is also widely available, either as whole stalks or crushed powder, and lasts much longer when stored properly. Essential oil extracted from lemongrass is sold in many health food stores and online retailers. Fresh lemongrass also grows well in home gardens, particularly in warm climates or indoors near sunny windows.

Practical Takeaway: Before you begin cooking with or using lemongrass, understand that the edible portion is primarily the lower, white stalk near the base of the plant. The tough, fibrous outer layers need to be removed, and the top leafy portions are typically too fibrous to eat directly but work well in teas and infusions.

How to Select, Store, and Prepare Fresh Lemongrass

When selecting fresh lemongrass at the store, look for stalks that are firm and pale white to light green at the base. The stalks should feel solid when you squeeze them gently—avoid any that feel mushy or have brown spots. Fresh lemongrass should have a strong, pleasant lemon aroma when you smell the lower portion. A typical bundle contains 3 to 5 stalks and usually weighs around 5 ounces. Reject any stalks that appear dried out, wilted, or have a dull appearance. The best lemongrass is harvested when the plant is at least 1 year old, which is why commercial producers often use mature plants.

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Storing fresh lemongrass properly extends its usable life. If you plan to use it within a few days, place unwashed stalks in a plastic bag in the refrigerator crisper drawer, where they typically stay fresh for up to 2 weeks. For longer storage, you can freeze lemongrass. Wash the stalks, cut them into 2-inch pieces, place them in freezer bags, and freeze for up to 3 months. Frozen lemongrass works well in cooked dishes and teas, though it loses some texture and becomes unsuitable for applications requiring fresh appearance. Dried lemongrass stores at room temperature in an airtight container for up to 1 year. You can also dry fresh lemongrass by bundling the stalks and hanging them in a warm, well-ventilated area for 2 to 3 weeks.

Preparing fresh lemongrass requires removing several layers before reaching the usable portion. Start by rinsing the stalks under cool running water and patting them dry with a paper towel. Using a sharp knife, cut off the top leafy portion, leaving about 6 to 8 inches of stalk. Discard this tough, fibrous top or save it for making tea. Next, peel away 2 to 3 layers of the outer leaf sheaths by pulling them away from the stalk or using a small knife to cut them off. These outer layers are tough and stringy. What remains should be the pale white to light yellow tender inner core. Rinse the prepared stalk again to remove any dirt caught between layers.

The tender inner core can be prepared in different ways depending on how you plan to use it. For finely mincing, cut the stalk into thin slices and then chop these slices very fine. A food processor works well for this, though it can break down the stalk quickly. For adding to soups or curries, you can cut the stalk into 2 to 3-inch pieces, lightly crush them with the side of your knife to release flavors, and leave them in the dish while cooking. Many cooks remove these pieces before serving because they become too tough to eat. For infusing flavor into liquids, use whole or lightly bruised stalks and remove them before consuming. You can also use a microplane zester to grate lemongrass, which releases oils and creates a fine texture suitable for garnishing or mixing into dishes.

Practical Takeaway: The white and light green portions of lemongrass (roughly the lower 3 to 4 inches) contain the most flavor and the best texture for cooking. The tougher top portions still hold flavor and work well for teas, broths, and infusions, so save them rather than discarding them.

Using Lemongrass in Savory Cooking and Recipes

Lemongrass appears in countless dishes across Southeast Asian cuisine, where it provides a bright, citrusy flavor without the acidity of lemon juice. In Thai cooking, lemongrass forms one of the foundational aromatics, similar to how garlic and onion work in Western cuisine. Thai green curry and red curry typically contain lemongrass as a key ingredient, along with coconut milk, chilies, and other aromatics. Vietnamese pho often includes lemongrass in the broth, contributing subtle citrus notes that complement the beef or chicken. Indonesian satay dishes frequently feature lemongrass in marinades, where it tenderizes meat and infuses it with flavor. The plant also appears in Malaysian laksa, a complex soup that combines lemongrass with other spices and often contains seafood or poultry.

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To use lemongrass in curries and soups, mince the tender inner stalk very fine and add it to your aromatics as you sauté garlic, onions, and ginger. This approach releases the lemongrass oils and distributes the flavor evenly throughout the dish. For a more subtle approach, add whole or lightly bruised stalks to the cooking liquid and remove them before serving. This method works well in broths, stocks, and stews because it infuses flavor without adding pieces of plant material to the finished dish. When making curry paste from scratch, include minced lemongrass in your food processor along with chilies, garlic, shallots, and other ingredients. The processed paste distributes lemongrass evenly and creates a smooth texture.

Lemongrass also works well in marinades for grilled meats and seafood. A simple marinade can contain minced lemongrass, coconut milk, lime juice, fish sauce, and chilies. The lemongrass not only flavors the protein but also contains compounds that may help tenderize meat fibers. Marinate chicken for 2 to 4 hours, fish for 30 minutes to 1 hour, and beef for 4 to 8 hours before grilling. Lemongrass pairs exceptionally well with seafood, particularly shrimp and fish. A quick stir-fry with shrimp, lemongrass, garlic, and a splash of fish sauce creates a restaurant-quality dish in under 15 minutes. Add the minced lemongrass early in the cooking process so it releases its oils and infuses the dish evenly.

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