Welcome to the summary page for FabulousFusionFood's Herb guide to Lemongrass along with all the Lemongrass containing recipes presented on this site, with 165 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 Cornish recipes added to this site.

These recipes, all contain Lemongrass as a major herb flavouring.

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, which are members of the Poaceae (true grass) family. Two types are commonly used for flavouring dishes. The East-Indian lemon grass (Cymbopogon flexuosus) which is native to India, Sri Lanka, Burma and Thailand and the related West-Indian lemon grass (C. citratus) for which a Melanesian origin is assumed. Though both species can be used interchangeably, C citratus is the most commonly seen in the West, as it has a large, more bulbous, base.



The classic 'lemony' scent of lemongrass is due to the presence of the turpenol, citral in the essential oil. This essential oil also contains nerol, limonene, linalool and β-caryo­phyllene.



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 dishes. 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.