Lemongrass
Cymbopogon citratus · lemongrass · sereh
Lemongrass: what every chef needs to know
Ask a seasoned cook about Lemongrass and you will hear about a tropical perennial grass from the family Poaceae native to South and Southeast Asia. The aroma compound citral (geranial and neral combined) is responsible for the characteristic lemony aroma. Only the bottom 15cm of the stalk — the white to light green part — is edible; the darker outer leaves are used as an aromatic in stocks and infusions but removed before serving. In commercial kitchens, lemongrass is a go-to base aromatic in Thai, Vietnamese and Indonesian cuisine. It is processed raw in curry pastes, bruised and simmered in soups and broths, or infused in oils, creams and dessert bases. Fresh lemongrass contains, in addition to citral, also limonene, myrcene and linalool. In hospitality, lemongrass is typically weighed per stalk (approximately 20–30g per stalk); the price per kg varies from €3 to €8 depending on origin and season.
Lemongrass: nutritional values per 100g (fresh)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 168596) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 168596).
Lemongrass: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Thai sour prawn soup with lemongrass, galangal and kaffir lime leaf as the three essential aromatics.
Rich Indonesian braised beef curry with lemongrass, coconut and a bouquet of dry spices.
Classic creme brûlee perfumed with a cream infusion of bruised lemongrass and lime zest.
Lemongrass: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Bruise the stalk with the back of a knife for maximum flavour release; add the whole piece and remove before serving.
Use only the white lower part; combine with galangal, garlic and kaffir lime leaf in a mortar or blender for an authentic Thai curry paste.
warm oil or cream at low temperature with bruised lemongrass; always strain before use. Ideal as a base for desserts and Asian sauces.
Lemongrass: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lemongrass: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as dried, frozen or fresh imported product; fresh European-grown from June to September.
Lemongrass: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lemongrass: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Rose petal and lychee aromas connect seamlessly with the lemon-floral note of lemongrass; the slight residual sweetness softens the heat of curry preparations.
- asace Gewurztraminer AOC
- Collio Gewürztraminer DOC
High acidity and lime-citrus character mirror the flavour of lemongrass; the petrol note of aged Riesling adds complexity to Tom Yum and soups.
- Mosel Riesling Kabinett
- Clare Valley Riesling
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lemongrass
Which part of lemongrass is edible?
Only the bottom 15cm of the stalk, the white to light green section. The darker outer leaves are too fibrous to eat but are excellent as an aromatic in stocks; remove them before serving.
Can I substitute dried lemongrass for fresh?
Dried lemongrass loses much of its volatile citral aroma. The ratio is approximately 1 fresh stalk to 1 tablespoon dried; fresh always gives a brighter, fresher result. Frozen lemongrass is a good middle-ground option.
How do I use lemongrass in a dessert?
Infuse sliced lemongrass in warm cream (60°C/140°F, 20 minutes), strain off and use as a base for panna cotta, crème brûlée or sorbet. Combine with lime and coconut for an Asian dessert profile.
At what temperature should you store Lemongrass?
Store Lemongrass at 0-4°C (refrigerated) or 15-20°C (dry and dark), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lemongrass professionally?
The primary professional technique for Lemongrass is broth-infusion at 90°C for 30 min. Always verify core temperature with a calibrated probe thermometer.
Does Lemongrass contain allergens?
Lemongrass is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
