Lemongrass

Lemongrass is a heat-loving perennial with a tall, woody stalk, grassy leaves, and a bulbous end. The white inner stem six inches above the base is the part most used in cooking. Dried and powdered or cut and used fresh, lemongrass has a light, citrus flavor with hints of ginger and mint. When bruised, it releases a lemony flavor. It is a common ingredient in Thai and Southeast Asian cuisine, adding a bright note to soups, curries, and dipping sauces. Lemongrass, like bay leaf, is typically removed from a dish before eating.
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Recipes with Lemongrass
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Nani Kobi Ne Kola Nu Shak (Butternut and Brussels Sprouts Curry)Shanta Nimbark Sacharoff, Shanta’s Backyard Kitchen |
Articles about Lemongrass
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November 21, 2012A Farmers Market Guide to Asian VegetablesDo you know the difference between bok choy and tatsoi? Learn more about Asian vegetables at the farmers market. |
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