Overview
Lemon grass is a tropical perennial grass valued for its fibrous stalks and citrusy, floral aroma. The plant’s lower bulb and tender inner leaves are used fresh or dried in cooking and teas. Its flavor is clean and lemony with subtle ginger-like notes, without the acidity of actual lemon.
Origin and history
In the Philippines, lemon grass is known as tanglad and is a traditional aromatic for roasted meats and teas [1].
Varieties and aliases
- Cymbopogon citratus (West Indian lemon grass) — the most common culinary variety [1]
- Cymbopogon flexuosus (East Indian lemon grass) — used more for essential oil production
- Tanglad (Philippines)
- Sereh (Indonesia)
- Takrai (Thailand)
- Xả (Vietnam)
- Oil grass (English, rare)
Culinary uses
Lemon grass is used fresh, dried, or powdered. The tough outer leaves are removed, and the tender inner stalk is bruised or sliced to release its oils. In the Philippines, it is used to stuff lechon (roast pig) and to season roasted chicken, and dried leaves are brewed into tea [1].
Cross-cuisine context
Lemon grass is most prominently used in Southeast Asian cuisines. The available source documents its use in the Philippines as tanglad for roasted meats and teas [1].
Notes for cooks
- To prepare fresh lemon grass, trim the root end and remove the tough outer layers until the pale, tender core is exposed. Bruise the stalk with the flat side of a knife to release oils before adding to soups or curries.
- Dried lemon grass is a reasonable substitute for fresh in teas and broths, but it lacks the intensity of fresh stalk. Powdered lemon grass is weaker still and best used in dry rubs.
- Lemon grass freezes well. Whole stalks can be frozen for up to three months without significant loss of flavor.