Species profile · Cymbopogon citratus
A clumping tropical grass whose swollen, lemon-scented stem bases anchor cuisines from Bangkok to Lagos to Port of Spain. Here's everything worth knowing about the world's favorite aromatic grass.
Identity card
Lemongrass is a tender perennial grass that forms dense clumps of arching, blade-like leaves above a chain of swollen leaf sheaths that look — and cook — like a scallion crossed with a lemon.
Cymbopogon citratus — the "true" or common culinary lemongrass. Thick, plump, white basal stems; mild, sweet-lemon flavor with almost no bitterness. This is what you'll find in markets and what most recipes mean by "lemongrass". It rarely flowers outside the tropics, which is why it's propagated by division rather than seed.
Cymbopogon flexuosus — native to India, Sri Lanka, Burma, and Thailand. Slimmer, redder stems and a sharper, more resinous flavor. Historically the main source of commercial "lemongrass oil" for flavoring and fragrance; also called cochin or Malabar grass.
| Family | Poaceae (grasses) |
|---|---|
| Genus / species | Cymbopogon citratus (DC.) Stapf |
| Growth habit | Dense perennial clump, 0.9–1.8 m tall, arching strap leaves |
| Climate | Tropical / subtropical; USDA zones 10–11 perennial, elsewhere annual or container-grown |
| Sun & soil | Full sun; rich, moist but free-draining loam, pH ~5.5–7.5 |
| Edible parts | Tender inner stalk base, young leaf blades (for tea), oil |
| Key aroma compounds | Citral (geranial + neral), myrcene, geraniol traces |
| Common names | Tanglad (Filipino), serai (Malay/Indonesian), takhrai (Thai), sereh (Dutch), capim-cidró (Brazilian) |
Flavor chemistry
The magic molecule is citral, actually a pair of isomers — geranial and neral — that together make up roughly 65–85% of lemongrass essential oil. The same compound family gives lemons their zest character, which is why lemongrass reads instantly as "citrus" on the palate.
Beneath the citrus sits a quieter layer of ginger-like warmth from myrcene and other terpenes, which is why lemongrass pairs so naturally with galangal, ginger, chilies, and coconut milk.
On the plate
Lemongrass is less an ingredient than a foundation stone across three continents of cooking.
In Thailand, smashed stalks perfume tom yum and tom kha; in Vietnam it flavors braises (sả ớt) and noodle broths; Indonesian and Malaysian cooks pound it into spice pastes (bumbu, rempah) beside galangal and turmeric.
Tanglad perfumes tinolang manok (ginger-chicken soup), grilled lechon stuffing, and fish wrapped in banana leaf. Whole bruised stalks are added like bay leaves and removed before serving.
In India and Sri Lanka it appears in curries and chutneys; West African kitchens brew "fever grass" tea; across the Caribbean it's fever grass or lemongrass tea — a beloved evening drink.
Technique: two ways to add it
Infuse: bruise whole stalks, simmer, remove before eating (soups, teas, rice).
Incorporate: peel outer layers, slice paper-thin or blitz to paste so it's eaten directly (marinades, pastes, satay).
No fresh stalks? Substitute
Per stalk use 1 tsp frozen prepared lemongrass, 1 tsp grated lemon zest + a sliver of ginger, or 1–2 tsp dried lemongrass (add early to simmering liquid). Fresh beats all — but these rescue a recipe.
Tradition meets research
Lemongrass tea has been a folk remedy across three continents for generations — sipped for digestion, colds, fevers ("fever grass"), and general calm. Modern laboratory research has begun examining those claims with genuine interest.
Sensible cautions
As food and tea, lemongrass has a long, safe history. Concentrated essential oil is another matter: never drink it undiluted, keep it away from eyes and mucous membranes, and consult a clinician before therapeutic use if pregnant, nursing, or on medication. Lab results are not clinical proof.
Practical kitchen guide
Good lemongrass should feel firm and heavy for its size, with tight, moist lower stalks — never dry, hollow, or woody.
Look for stalks at least 25 cm long with plump white bases and fresh green tops. Asian groceries have the freshest supply; supermarkets stock it near herbs or exotic produce.
Fridge: wrap stalks in a barely damp towel inside a bag, up to 2 weeks. Freeze whole in bags for months (flavor survives well). Or prep into paste and refrigerate under a film of oil.
Cut off the root end and wiry top. Peel 1–2 tough outer layers. For infusions: bash flat with a knife handle. For eating: slice thinly against the grain, or blitz to paste in a blender.
Zero-waste tip
Trimmed tops and peels are gold: steep them in hot water for tea, simmer them into stocks, or freeze them for the next broth. Even the roots can be rooted in water to grow new plants — see our Growing Guide.
Lemongrass FAQ
Usually no. In soups and teas, whole bruised stalks infuse flavor and are removed before serving because they stay fibrous even after long cooking. When minced very finely or blended into pastes, the tender base becomes edible — think Thai curry pastes and chicken satay marinades.
Different, not worse. Drying concentrates the citral but flattens the fresh green top notes. Use about half the quantity of dried versus fresh, add it earlier in cooking, and expect a rounder, more tea-like character.
Often, yes. Choose stalks with intact bases, stand them in a few centimeters of water in bright light, change the water every couple of days, and many will sprout roots within 1–3 weeks. Pot them up once roots are 2–3 cm long.
All smell lemony via similar terpenes, but they're unrelated. Lemon balm and verbena are leafy herbs (mint and verbena families respectively) used mainly for teas and garnish; lemongrass is a grass whose stem base is a structural, savory ingredient.