Ingredient Focus: Lemongrass (Cymbopogon citratus)

Lemon’s wilder cousin — citrus with a snap of green, sharpness wrapped in perfume.

Pantry Zone

Fresh produce — store whole stalks in the fridge wrapped in a damp cloth or sealed container for up to 2 weeks. It also freezes beautifully: slice or bruise first, then stash in an airtight bag. Dried or powdered versions keep well in a cool, dark cupboard.

In Season (UK)

Imported — available year-round (best used fresh when you can)

What Lemongrass Brings to the Table

Lemongrass is perfume and punch in one slender stalk. With citrus brightness, herbal depth, and a gentle woody warmth, it’s the quiet backbone of many South and Southeast Asian dishes. Used whole, it infuses; sliced thin or pounded, it flavours directly — aromatic, cleansing, and unmistakably itself.

It pairs beautifully with spice and creaminess, cutting through with light and clarity. Fresh, it’s vibrant. Dried, it’s softer — still worth it.

How To Use

• Bruise or bash the stalk to release its oils, then steep in broths or curries
• Finely chop the tender inner core for marinades or dressings
• Steep in boiling water for tea, with ginger or lime
• Add to rice as it cooks for a fragrant lift
• Simmer in coconut milk sauces for depth and clarity

Flavour Pairings

Coconut — Ginger — Lime — Chilli — Coriander — Galangal — Tamarind

Waste Less

Got leftover stalks? Freeze them. Even the woody outer layers can flavour stock or simmer pots. Use trimmed ends as aromatic skewers for tofu or mushrooms on the grill.

Cook It Like You Mean It

Lemongrass needs bruising to bloom. Don’t just slice — bash it. Let it steep in warmth, not a rolling boil, and give it time to release its oils. It’s not loud, but it lingers — soft, citrusy, and unforgettable.

What next?

• Find Recipes with Lemongrass
• Or wander the shelves of the Golden Ingredient Index for more ideas.
• If you like learning ingredients this way, get my weekly kitchen letter.