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Also known as: raw lemongrass, fever grass, citronella
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
An authentic, fiery, and tangy Thai soup that perfectly balances spicy, sour, and savory notes. This classic 'Tom Yum Goong' features succulent shrimp and earthy mushrooms simmered in a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves. A restaurant-quality favorite you can easily recreate at home.
A comforting and aromatic Maharashtrian black tea, brewed with fresh ginger and lemongrass. This simple, milk-free chai is a traditional remedy for colds and a perfect light, refreshing beverage for any time of day.
Look for stalks that are firm, heavy for their size, and have a pale green to off-white bulbous base. Avoid stalks that are overly dry, brittle, or turning brown.
A mixture of lemon zest and grated fresh ginger is the best substitute. Use 1 teaspoon of lemon zest and 1 teaspoon of ginger for every stalk of lemongrass.
While the outer layers are too woody to eat, the very tender inner core can be finely minced and eaten raw in salads or dressings.
Cut the stalk into 2-inch pieces and bruise them with a heavy object. Add them to the broth to infuse flavor, but remove them before serving as they remain quite tough.
No, lemongrass is naturally caffeine-free, making it a popular choice for evening herbal teas.
Yes, lemongrass freezes exceptionally well. You can freeze whole stalks or pre-mince the tender parts and freeze them in ice cube trays with a little water or oil.
Use the bottom 4 to 5 inches of the stalk. Discard the woody base and the thin, grassy tops (though the tops can be used for tea).
No, they are different plants. Lemongrass is a tropical grass with a citrus-ginger flavor, while lemon balm is a leafy herb in the mint family.
lemongrass is a versatile ingredient found in cuisines around the world. With 99 calories per 100g and 1.82 grams of protein, it's a nutritious addition to many dishes.
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