Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Lemongrass along with all the trcipes employing Lemongrass presented on this site, with 168 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Lemongrass recipes added to this site.

These recipes, all contain Lemongrass as a major wild food ingredient.

Lemongrass, Cymbopogon citratus is a member of genus of about 55 species of grasses native to warm temperate and tropical regions of the Old World.



It is a widely-used herb in Asian (particularly Hmong, Khmer, Thai, Lao, Philippines, Sri Lankan, Vietnamese) and Caribbean cooking and the stems of the grass have a citrous flavour which they maintain even when dried and powdered. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. The main constituent of lemongrass oil is citral.



It is used in Thai curries, soups and stews (especially fish stews) and can also be infused in water to make a tea. Mixed with chilli it goes very well with shellfish and makes a wonderful addition to moules marinieres.