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Vegetables · Aromatic roots & stalks

Lemongrass

Tall, woody stalks with a lemony scent, bruised or minced into Southeast Asian curries, soups and pastes.

Also called: lemon grass, takrai, serai, sả

39 recipes with it

Read the full spice guide: flavour, history and how to use it

What it is

Lemongrass is a tropical grass sold as pale, firm stalks with a bulbous base and dry green tops. Only the tender lower part is chopped or pounded; tougher pieces are bruised and simmered, then removed. It tastes of lemon without acidity. Kaffir lime leaves give a different, sharper citrus note.

Cymbopogon citratus

How it’s used

  • Pounded into Thai and Malaysian curry pastes
  • Bruised in tom yum and other soups
  • Minced into marinades for grilled meats
  • Steeped in tea
  • Skewers for grilled meat

Characteristics

Taste
Lemony, floral and slightly gingery.
Aroma
Strongly citrusy and fresh.
Texture
Woody and fibrous; only the inner base is tender.
When cooked
Releases flavour when bruised; large pieces stay woody and should be removed before serving.
Sold as
fresh, frozen, dried, paste
Cooking uses
Commonly cooked, Mainly a seasoning

Storage

Refrigerated. Refrigerate wrapped; it also freezes well, whole or chopped.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
99 kcal
Protein
1.82 g
Carbohydrate
25.31 g
Fat
0.49 g
Fibre
— g
Sugars
— g

USDA FoodData Central: Lemon grass (citronella), raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lemon zest — Zest of about half a lemon per stalk; lacks the floral note.

Related ingredients

Recipes with lemongrass

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