Lemongrass (Cymbopogon): Clean Citrus Aroma for Soups, Curries & Teas

Lemongrass adds bright lemony fragrance without acidity—ideal for Southeast Asian soups, curries, stir-fries, marinades, and herbal teas.

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Lemongrass (Cymbopogon): Clean Citrus Aroma for Soups, Curries & Teas

Vegan Immunity Healthy Fats Organic

What Is Lemongrass?

Lemongrass (*Cymbopogon citratus* and related species) is a **fibrous grass** with pale green stalks and a **clean lemon aroma**. It’s a cornerstone of Thai, Vietnamese, Indonesian, and Malaysian cuisines.

Nutrition & Compounds (per 1 stalk, used for infusion)

- **Calories:** negligible - **Key aromatics:** **citral** (neral/geranial), **citronellal**, **geraniol**, **limonene** - Primarily contributes **flavor and aroma**, not macronutrients

Culinary Benefits

- Brings **lemon brightness** without adding sourness - Balances rich **coconut milk** and spicy dishes - Pairs naturally with **galangal, makrut lime leaves, garlic, chili, ginger**

Considerations

- **Fibrous**: outer layers are tough—**trim, peel, and bruise** or slice very finely - Remove woody pieces before serving when used whole - Avoid ingesting **essential oil**; possible citrus-family sensitivities - Concentrated extracts/teas in large amounts: caution in pregnancy; culinary use is generally fine

How to Use

- **Soups & curries (Tom Yum/Tom Kha, green curry):** smash the bulb end, cut into 5–7 cm pieces, **simmer then remove** - **Stir-fries & salads:** finely **chiffonade** tender inner core - **Marinades & pastes:** pound with chili, garlic, ginger - **Tea & syrups:** simmer sliced stalks 5–8 min; sweeten to taste - **Tip:** use the **tender inner third** for eating; save tougher tops for broth

Summary

Lemongrass delivers a signature citrus perfume to Southeast Asian dishes—infuse whole for broth or slice the tender core to eat.

1. Lemongrass
lemongrass – mirisna stabljika (Cymbopogon) s citrusnim notama; koristi se cijela za infuziju ili sitno narezana u supama, curryjima, marinadama i čajevima

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Lemongrass (Cymbopogon): Clean Citrus Aroma for Soups, Curries & Teas

Lemongrass adds bright lemony fragrance without acidity—ideal for Southeast Asian soups, curries, stir-fries, marinades, and herbal teas.

0.0(0)

F T IN P W V

Vegan Immunity Healthy Fats Organic

What Is Lemongrass?

Nutrition & Compounds (per 1 stalk, used for infusion)

- **Calories:** negligible - **Key aromatics:** **citral** (neral/geranial), **citronellal**, **geraniol**, **limonene** - Primarily contributes **flavor and aroma**, not macronutrients

Culinary Benefits

- Brings **lemon brightness** without adding sourness - Balances rich **coconut milk** and spicy dishes - Pairs naturally with **galangal, makrut lime leaves, garlic, chili, ginger**

Considerations

How to Use

Summary

Lemongrass delivers a signature citrus perfume to Southeast Asian dishes—infuse whole for broth or slice the tender core to eat.

1. Lemongrass
lemongrass – mirisna stabljika (Cymbopogon) s citrusnim notama; koristi se cijela za infuziju ili sitno narezana u supama, curryjima, marinadama i čajevima