With its pale yellow-green stalks and uplifting citrus aroma, lemongrass is a standout ingredient in Southeast Asian cooking. Native to Malaysia and widely cultivated across Thailand, Vietnam, Indonesia, and even parts of California, lemongrass brings a unique zing to soups, curries, stir-fries, and teas.
Known for its refreshing flavour and bright fragrance, lemongrass is essential in Thai cuisine and a cornerstone of countless dishes throughout Southeast Asia. It balances spicy and savoury notes, lifts rich coconut-based sauces, and infuses everything it touches with an unmistakable citrus depth.
Culinary Uses and Flavour Profile
In the kitchen, only the bottom portion of the stalk—from the bulb to just before the leafy tops—is typically used. This part carries the most flavour, releasing its intense lemony essence when bruised, chopped, or sliced thin. Its key compound, citral (also found in lemon peel), provides the herb’s signature aroma and taste.
Lemongrass shines in:
- Thai Tom Yum and Tom Kha soups
- Vietnamese lemongrass chicken
- Balinese spice pastes
- Laotian grilled meat marinades
- Herbal teas and infusions
Its versatility makes it the perfect partner for chilli, galangal, ginger, garlic, mint, and coconut milk—a powerful ingredient that both complements and elevates the complexity of Asian dishes.
Traditional and Medicinal Uses
Beyond the kitchen, lemongrass is celebrated in traditional medicine across Asia. It’s known to:
- Support digestion
- Act as a natural diuretic
- Relieve bloating and cramps
- Calm the mind and body when brewed into tea
Its essential oil is also a popular ingredient in aromatherapy and herbal remedies, believed to reduce stress, ward off insects, and even promote restful sleep. In many Asian households, lemongrass is used not only as a cooking staple, but as a wellness herb.
Storage and Substitutes
Preserving lemongrass properly is key to maintaining its vibrant aroma and taste:
Fresh Lemongrass: Wrap stalks in damp paper towel and store in the fridge. They’ll last up to 2 weeks. For longer storage, trim and freeze—lemongrass freezes beautifully and retains its flavour.
- Frozen Lemongrass: Widely available and convenient. Use straight from the freezer in soups, marinades, and stir-fries.
- Canned Lemongrass: A shelf-stable alternative. Once opened, store in the fridge and use within a few days.
- Lemongrass Paste: Found in tubes or jars. Great for convenience cooking, especially in curries or stews where texture isn’t needed. Most pastes last about a month in the fridge after opening.
Whether you’re pounding it into a spice paste, infusing it in a broth, or steeping it for tea, lemongrass brings brightness, depth, and an unmistakable Southeast Asian character to your kitchen.