The basics
How to use Lemongrass in cooking
These are the everyday cooking instructions for Lemongrass — covered once here
so each use case below can focus on what's specific to that purpose.
What makes Lemongrass work
Lemongrass contains citral — a bright, lemony compound that calms the stomach and freshens the body. It's been central to Thai and Vietnamese cooking and traditional teas.
Bloom whole
Sizzle whole seeds, pods, or sticks in a tablespoon of oil or ghee over medium heat for 20–30 seconds until fragrant. This unlocks the flavor.
Add ground
Add ground spice during the middle of cooking, not at the start (high heat destroys delicate flavor). A fresh pinch at the end finishes brightest.
Brew as tea
Steep 1 teaspoon in a cup of boiling water for 5–10 minutes, covered (whole spices: crush lightly first). Strain, add honey or lemon to taste.
Bake
Add 1/2 to 1 teaspoon to the dry ingredients of a standard 9×13 recipe. Grind whole spices fresh for the most flavor.
Dosage
1 stalk fresh per dish; 1 tsp dried per cup tea
Traditionally used in: Thai, Vietnamese, soups, marinades, and tea.
What to look for when buying: Fresh stalks, dried, ground, and tea.