Lemongrass | CUESA

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Returns March 17, 2022


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.


In Season

January, July, August, September, October, November, December

Available From

Recipes with Lemongrass

Nani Kobi Ne Kola Nu Shak (Butternut and Brussels Sprouts Curry)

Shanta Nimbark Sacharoff, Shanta’s Backyard Kitchen

Articles about Lemongrass

November 21, 2012

A Farmers Market Guide to Asian Vegetables

Do you know the difference between bok choy and tatsoi? Learn more about Asian vegetables at the farmers market.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »