Lemongrass

Lemongrass (tanglad) is a fibrous, fragrant Southeast Asian herb with a bright citrus-floral aroma that infuses soups, curries, and marinades with a clean, lemony depth that actual lemon juice cannot fully replicate.

Where it comes from

Lemongrass has been cultivated across tropical Southeast Asia for centuries, where it served as both a culinary staple and a traditional remedy. It traveled with Southeast Asian diaspora communities to North America, first appearing in specialty markets in cities with large Vietnamese, Thai, and Filipino communities during the late 20th century. Today it is widely available in Asian grocery stores and increasingly in mainstream supermarkets, its bright citrus scent now familiar far beyond its geographic origin.

Varieties — West Indian lemongrass and East Indian lemongrass are the two main species; the type sold fresh in North American Asian markets is almost always Cymbopogon citratus, the West Indian variety preferred for culinary use.

Lemongrass is indispensable in Thai tom yum soup, Vietnamese pho and lemongrass chicken (ga nuong sa), Indonesian rendang, and Filipino chicken tinola and inihaw marinades.

In a modern kitchen — Freeze whole lemongrass stalks in a zip-lock bag — they keep for months and you can grate or slice them directly from frozen. Remove the tough outer leaves and use only the bottom 10–15 cm of the stalk where it's pale and tender.

Out of lemongrass? Good swaps

• Lemon zest + fresh ginger — Use 1 tsp zest plus 1 tsp grated ginger per stalk; approximates the citrus-herbal note but lacks depth
• Lemon verbena — Fragrant citrus herb; steep in broth as you would lemongrass — use 2 sprigs per stalk
• Lime zest — Sharper citrus note; works in marinades and soups — use ½ tsp per stalk, adjust to taste

General cooking guidance — always check the labels on the products you use. Listahan’s allergen checks run automatically when you plan a recipe in the app. Not medical advice.

Common questions about lemongrass