Ingredient of the Day: Lemongrass

Lemongrass

Lemongrass is a versatile, aromatic tropical grass prized for its distinct citrus scent and flavor. Known botanically as Cymbopogon, this plant serves as a cornerstone ingredient in many global kitchens. While it is most famous for its role in savory dishes, its applications extend to teas, desserts, and even industrial products like essential oils.

Origin & History

The genus Cymbopogon is native to broad regions of Africa, Oceania, and southern Asia, including countries like Malaysia, Thailand, and India. While the exact origins of domesticated varieties are difficult to pinpoint, Cymbopogon citratus is widely considered to have Malaysian roots. Historical records indicate that the use of lemongrass oil was documented in the Philippines as early as the 17th century. Over time, the plant was introduced to other parts of the world, reaching Jamaica in 1799 and eventually arriving in Haiti and the United States by 1917.

Production

Lemongrass thrives in warm, humid climates and requires full sunlight to reach its full potential. It is a perennial plant that grows in dense clumps, often reaching heights of three feet or more. Gardeners typically propagate the plant by dividing existing clumps, as it is rarely grown from seed. Once established, the plant is relatively low-maintenance, though it requires consistent moisture and regular watering to produce thick, healthy stalks. Harvesting involves cutting the stems at ground level once they reach approximately half an inch in thickness, which encourages the plant to produce new growth.

Culinary Uses

In Southeast Asian traditions, particularly in Thai, Vietnamese, and Indonesian cooking, lemongrass is an essential aromatic. Cooks typically discard the tough outer layers and leaves to reveal the tender, pale inner core of the stalk. This core is often minced or pulverized in a mortar to release its oils, which are then incorporated into curry pastes, soups, and marinades. Beyond savory applications, the leaves are frequently steeped to create fragrant herbal teas, and the plant is increasingly used in modern desserts to pair with dairy or fruit.

Nutrition & Facts

Lemongrass is recognized as a source of vitamin A and contains high levels of citral, a compound responsible for its signature lemon-like fragrance. Beyond its culinary value, the plant is valued for its antiseptic properties and is a common ingredient in aromatherapy and natural insect repellents. Because of its hardy nature, it is also used in agricultural settings as a companion plant to deter pests or as a filter strip to prevent soil erosion on steep terrain. When stored properly in a sealed bag, fresh stalks can remain viable in a refrigerator for up to three weeks or in a freezer for six months.

Recipe Featuring This Ingredient

Thai-Inspired Lemongrass Chicken

A fragrant and zesty dish featuring marinated chicken infused with the bright, citrus notes of fresh lemongrass.

Prep time: 20 min | Cook time: 15 min | Total time: 35 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 450g chicken breast, thinly sliced
• 2 stalks fresh lemongrass, white parts only, finely minced
• 30ml fish sauce
• 15ml soy sauce
• 15g brown sugar
• 2 cloves garlic, minced
• 15g fresh ginger, grated
• 30ml vegetable oil
• 1 fresh chili, sliced (optional)

Instructions

1. Combine the minced lemongrass, fish sauce, soy sauce, brown sugar, garlic, and ginger in a bowl to create the marinade.
2. Add the sliced chicken to the bowl, ensuring each piece is thoroughly coated, and let it sit for at least 15 minutes.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add the chicken to the pan and stir-fry for 6 to 8 minutes until the meat is cooked through and slightly caramelized.
5. Stir in the sliced chili if desired and serve immediately over steamed jasmine rice.

Notes

For a deeper flavor, allow the chicken to marinate for up to two hours in the refrigerator. If you prefer a milder dish, remove the seeds from the chili before adding it to the pan. Leftovers can be stored in an airtight container for up to three days.