Lemongrass is a tall, aromatic tropical grass used widely in Southeast Asian cuisines. Its firm stalk has a fresh citrus fragrance with herbal and lightly floral notes. The most tender and flavourful section is usually the lower part of the stalk; the tougher outer leaves and upper portions are commonly used for infusions rather than eaten directly.
Remove dry outer layers and trim the root end. Bruise the stalk to release its aroma for stocks, soups, curries and marinades, or slice the tender core very finely for pastes and dishes where it will be eaten. Strain out large pieces after infusing if the texture would be unpleasant.
Example: lemongrass is used in Thai tom yum, curry pastes, Vietnamese grilled pork marinades and aromatic infusions for desserts.
Chef’s tip: store fresh lemongrass refrigerated and wrapped; freeze trimmed stalks for longer storage.
Training video: https://www.youtube.com/watch?v=HIqbmFk69u8
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
