Lemongrass
Herb
Also known as: English: Lemongrass. Spanish: Limoncillo. French: Citronnelle. Portuguese: Capim-limao. Khmer: Slek krey. Hindi: Nimbu ghass.
About this crop
Lemongrass is a tall, perennial grass that grows in dense clumps, reaching up to six feet in height. Its long, slender, blue-green leaves emerge from a thick, pale stalk that, when sliced open, releases an intensely citrusy, floral aroma. The edible part is primarily the firm lower stalk, which is bruised or minced to release its essential oils into soups, curries, and teas.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
In Cambodian and Laotian kitchens, lemongrass is one of the foundational aromatics, forming the backbone of soups like samlor korko and kroeung paste alongside galangal, turmeric, and kaffir lime. In West Africa, the same grass is known as "fever grass" or "citronelle" and is steeped as a tea. Caribbean families in Jamaica and Trinidad brew it the same way, often blending it with ginger root for a drink during cold season. The bridge between these traditions is remarkable: a grass that grows in tropical soil from Phnom Penh to Lagos to Kingston, brewed by grandmothers on three continents for nearly identical reasons.
How to prepare
To use lemongrass, peel away the tough outer layers to reveal the tender, pale inner stalk. For soups and curries, bruise the stalk with the back of a knife and add it whole to simmer, removing before serving. For stir-fries and pastes, mince the tender lower two to three inches very finely. For tea, slice the stalk into thin rounds and steep in boiling water for five to ten minutes.
Recipe ideas
Share how you use Lemongrass
Cambodian Samlor Korko (traditional herbal soup with lemongrass and root vegetables). West African Fever Grass Tea (brew with ginger and honey). Thai Tom Kha Gai (coconut chicken soup with lemongrass and galangal). Indian Lemongrass Chai (black tea infused with lemongrass and cardamom).