Lemon grass
Cymbopogon — citrus-fresh, lightly floral herb
Lemongrass belongs to the sweet-grass family and is cultivated widely in Asia and South America. Its aroma is a bright lemon-citrus with a gentle, rose-like floral lift—indispensable in Vietnamese and Indonesian cooking and excellent anywhere a clean citrus note is desired.
- Botany: Cymbopogon (commonly C. citratus) • Family: Poaceae
- Part used: stalk/leaves — dried, cut
- Profile: lemon-zest brightness, herbal-green body, soft floral finish
- Best for: soups, curries, broths, marinades, stir-fries, rice
Aroma & Taste
Clean lemon with no sourness, lightly floral and grassy. Dried lemongrass gives a steady infusion; use whole pieces for broths or crushed for quick sauces.
Culinary Uses
- Soups & broths: simmer in chicken/fish stock; remove before serving.
- Curries & sauces: bloom briefly in oil, then add coconut milk or stock.
- Marinades: combine with garlic, chili and oil for fish, shrimp or chicken.
- Rice & grains: add a small bundle to the pot to perfume rice or quinoa.
- Stir-fries: finely crush and add early, or infuse oil and finish the dish.
How to Use
- Bruise or crush: gently crush dried pieces to help release oils.
- Infuse, then remove: treat like a bay leaf in soups and sauces.
- Optional soak: rehydrate 5–10 min in warm water; drain before use.
- Fresh ↔ dried guide: about 1 tsp dried ≈ 1 Tbsp fresh minced (start small and adjust).
Dosage & Kitchen Ratios
- Soups/broths: 1–2 tsp dried per 1 l (4 cups) base; remove before serving.
- Curries/sauces: 1 tsp dried per 250 ml (1 cup) liquid, tasted and adjusted.
- Marinades: 1–2 tsp dried per 500 g (1.1 lb) protein.
Pairings
Ginger, galangal, garlic, chili, kaffir lime, lime juice/zest, coriander leaves, basil; coconut milk, fish sauce or soy; seafood, chicken, vegetables and rice.
Ingredients & Allergens
Ingredients: Lemongrass (Cymbopogon), dried and cut.
Allergens: none mandatory in EN labeling for this single ingredient.
Storage & Shelf Life
Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Close promptly after use.
Substitutes & Notes
Closest swaps: a mix of lemon zest + a hint of ginger; or lime leaves for perfume (different profile). For clear soups, keep pieces large for easy removal.
FAQ
Can I leave lemongrass in the dish?
It’s fibrous—infuse and remove before serving, or strain sauces.
Does dried taste different from fresh?
Dried is slightly softer and great for infusions; finish with fresh citrus or herbs for extra brightness.
When should I add it?
Early in simmered dishes for a rounded infusion; for quick sautés, bloom in oil first.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de