Tropical Ingredients

Lemongrass

Cymbopogon citratus

A foundational ingredient in Southeast Asian and Sri Lankan cooking

6 min read·Updated September 10, 2026
Growing regions: South and Southeast Asia
Other names: Serai (Sinhala: සේරා), Sera (Malay/Indonesian), Takrai (Thai: ตะไคร้), Xa (Vietnamese), Citronella Grass, Fever Grass, Hierba Luisa (Spanish), Citronnelle (French)
Family Poaceae Best for Tea, soups, curries, marinades

Description

Lemongrass is a tall, perennial grass in the Poaceae family, native to tropical Asia. It grows in dense clumps with long, slender, blade-like leaves that have a powerful lemon fragrance and flavor — despite being botanically unrelated to lemons.

The edible part is the lower 10–15 cm of the stalk — the pale, swollen base where the blade-like leaves emerge. This part is dense, fibrous, and intensely aromatic. The upper green blades are tougher and used primarily for infusions (tea, soups, broths) and then removed.

Lemongrass is a foundational ingredient in Southeast Asian and Sri Lankan cooking. It provides a bright, citrusy freshness that balances rich, spicy, and coconut-based flavors. The primary active compound is citral, which makes up 65–85% of lemongrass essential oil and is responsible for its distinctive lemon scent.

Origin & History

Lemongrass is native to tropical Asia — likely the Indian subcontinent and Sri Lanka, where it grows wild and has been used for centuries. It is now cultivated across Southeast Asia, Africa, Central America, and Australia.

In Sri Lankan cooking, lemongrass (sera) is an essential ingredient in curries, rice dishes, and beverages. It is used in many of the same ways as pandan and curry leaf — as an aromatic that provides a bright, fresh counterpoint to rich, spicy flavors.

Lemongrass has also been used in Ayurvedic and traditional Southeast Asian medicine for centuries, primarily as a digestive aid, fever reducer, and treatment for respiratory conditions.

The global popularity of Southeast Asian cuisine (Thai, Vietnamese, Malaysian) has made lemongrass a common ingredient in Western kitchens and specialty food stores.

Uses

Culinary

Fresh Stalk (Lower Bulb)

  • Bruised/smashed: Added to curries, soups, and broths — simmers to infuse flavor, then removed before serving
  • Sliced (inner core): The soft inner core can be thinly sliced and added directly to stir-fries, salads, and curries
  • Minced/grated: Minced finely for spice pastes, marinades, and dressings
  • Whole stalk in soups: A signature ingredient in tom yum (Thai hot and sour soup) and tom kha (coconut-galangal soup)

Upper Blades (Leaves)

  • Tea: Steeped in hot water for lemongrass tea
  • Infusions: Added to broths, poaching liquids, and coconut milk
  • Wrapping: Used to wrap meat or fish before grilling

Dried Lemongrass

  • Available dried (sliced or powdered) for tea and cooking
  • Less aromatic than fresh but more convenient

Lemongrass in Specific Dishes

  • Tom yum (Thai hot and sour soup)
  • Tom kha gai (Thai coconut chicken soup)
  • Singaporean laksa
  • Vietnamese pho
  • Thai green curry paste
  • Sri Lankan fish curry
  • Lemongrass chicken

Other Uses

  • Lemongrass oil (citronella): Used as a natural insect repellent (citronella candles)
  • Aromatherapy: Lemongrass essential oil for stress relief and mental clarity
  • Traditional medicine: Ayurvedic medicine uses lemongrass for digestive issues, fever, and anxiety
  • Skincare: Lemongrass oil used in natural skincare products for its astringent and antimicrobial properties
  • Gardening: Lemongrass as a companion plant to repel mosquitoes

Nutritional Benefits

Fresh lemongrass (per 100g, lower stalk):

  • Calories: ~99 kcal
  • Iron: 8.2mg (45% DV) — surprisingly high
  • Manganese: 5.2mg (226% DV)
  • Potassium: 723mg
  • Calcium: 65mg
  • Magnesium: 60mg
  • Vitamin C: 2.6mg
  • Vitamin A, B vitamins (folate, niacin, pyridoxine)
  • Dietary fiber: high

Citral (the key active compound)

  • Provides the characteristic lemon flavor and aroma
  • Antimicrobial properties (effective against bacteria and fungi)
  • Anti-inflammatory properties
  • May have anxiolytic (anti-anxiety) effects — animal studies suggest citral may reduce anxiety

Traditional medicinal uses

  • Digestive aid (reduces bloating, cramping, indigestion)
  • Fever reduction ("fever grass" is a common folk name)
  • Diuretic (promotes urination)
  • Antimicrobial
  • Nervous system support (calming, anxiety reduction)

Note: Most health claims are based on traditional use and laboratory studies. Clinical evidence is limited.

How to Prepare Lemongrass

Selecting Lemongrass

  • Look for firm, pale stalks with a fresh lemon scent
  • Avoid dried-out, brown, or shriveled stalks
  • The base should be slightly swollen and moist
  • Available at Asian grocery stores and increasingly at mainstream supermarkets

Preparing Lemongrass

  1. Trim: Cut off the root end and the upper green portion (save the leaves for tea or infusions)
  2. Peel: Remove the tough outer 1–2 layers to reveal the tender inner core
  3. Bruise: Use the flat side of a knife to smash the stalk — this releases oils and makes it easier to remove after cooking
  4. Slice: Cut the tender inner core into thin rounds or fine slices for dishes where it will be eaten
  5. Mince: For spice pastes, mince the inner core as finely as possible

Using Whole Stalks

  • Add 2–3 bruised stalks to soups, curries, and broths
  • Simmer for 15–20 minutes to infuse flavor
  • Remove before serving (too fibrous to eat)

Using Lemongrass Leaves (Upper Portion)

  • Tea: Steep 2–3 leaves in hot water for 5–10 minutes
  • Infusion: Add to broths, poaching liquids, or coconut milk
  • Compost: Even after infusion, the leaves can be composted
Tips: The lower 10–15 cm of the stalk is the most flavorful and tender. Freeze lemongrass stalks whole for up to 6 months — use directly from frozen. Dried lemongrass is a decent substitute (use 1 tablespoon dried per fresh stalk). Lemongrass pairs beautifully with coconut, ginger, galangal, chili, and fish sauce. If you can only find the tough outer layers, they still work well for infusions.

Recipes

Varieties

  • Cymbopogon citratus — West Indian lemongrass; the primary culinary variety
  • Cymbopogon flexuosus — East Indian lemongrass (Cochin/Malabar grass); higher citral content; used primarily for oil extraction
  • Citronella grass (Cymbopogon nardus / C. winterianus) — grown for citronella oil; not typically used in cooking (less pleasant flavor)

Fun Facts

  • Lemongrass is called "fever grass" in many tropical countries because it is traditionally used to reduce fever
  • The citral in lemongrass is chemically the same compound that gives lemon peel its scent — but lemongrass contains far more of it per weight
  • Citronella oil (from related Cymbopogon species) is one of the most common natural mosquito repellents
  • Lemongrass is one of the few ingredients that tastes strongly of lemon without any actual citrus
  • A single lemongrass clump can produce dozens of stalks per year with minimal care
  • In Sri Lanka, lemongrass tea is a common home remedy for colds and digestive upset
  • Lemongrass is used in some countries as a cockroach repellent — the scent drives them away
  • The plant can grow to 1–1.5 meters tall in a single growing season