Lemongrass
Lemongrass is the herb derived from the stalks and leaves of various species of the genus Cymbopogon in the grass family. There are approximately 55 species, but the two most widely used in cooking are:
West Indian: Cymbopogon citratus (the most popular) East Indian: Cymbopogon flexuosus
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Monocots
- CLADE: Commelinids
- ORDER: Poales
- FAMILY: Poaceae
- GENUS: Cymbopogon
REGION OF ORIGIN: While we don’t definitively know lemongrass’ precise origin, it is native to the tropics of Asia where it has been cultivated for millennia. This includes India, Sri Lanka, and parts of Southeast Asia.
PART & COLOR: Lemongrass stalks are long and slender with several layers. The outermost layer is a coarse, deep green sheath that is often removed. Beneath this is a pale green to light yellow stalk that is firm and fibrous, but more tender. The lower bulbous inner core (the "heart") is the most tender and flavorful part. Dried lemongrass typically comes in smaller, brittle stalk segments (left). They are much paler, sometimes even off-white.
HARVEST: A tropical perennial grass, lemongrass is propagated either through root division or planting stalks. New shoots grow rapidly and regenerate quickly after cutting, so the herb can be harvested continuously year-round as long as there is no frost. The most flavorful and tender stalks are harvested 3-4 months after planting - after they've grown to about 2 feet in height. The stalks are cut close to the ground, leaving the roots intact and a small portion to regrow.
AROMA & FLAVOR PROFILE
A symphony of bright citrus notes, the aroma of lemongrass greets the senses with vibrancy and vigor. It’s reminiscent of lemon zest, but its grassy herbaceousness and delicate ginger notes set it apart. When you bruise or cut fresh stalks, refreshing citrus oils burst forth and awaken the room. The flavor of lemongrass mixes a subtle sweetness, a deep earthiness, and a lingering lemony tang. It has the power to ground us and uplift us at the same time.
Dried lemongrass loses its bright top notes but retains its characteristic citrus qualities, albeit in a more subdued and concentrated way. It's a worthwhile way to experience the herb, and you can even grind the dried stalks into a powder to be used as a versatile citrus seasoning.
CULINARY USES
While all parts of fresh lemongrass can be used, the inner stalks are the most desirable. They are finely chopped or crushed to release their potent aromatics into beloved dishes like Thai tom yum soup and green curry as well as Vietnamese phở and Malaysian laksa. In Caribbean cuisine, fresh lemongrass is used to flavor marinades for fish and poultry. It works really well with seafood in general. In South America, it’s paired with other tropical flavors like coconut milk and mango in sauces and stews.
Dried lemongrass, on the other hand, is tougher and more brittle, so it's often first rehydrated. Soaking it in warm water helps release its fragrant oils and loosen the stalk pieces. They can then impart a strong lemony flavor to soups, stews, or teas.
