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Lemongrass
Get to know lemongrass (sereh) — a citrusy stalk that brightens up dishes. Health benefits, nutritional content, and how to prepare it properly.
What Is Lemongrass?
Lemongrass or serai (Cymbopogon citratus) is a long, fragrant grass stalk with a fresh citrus aroma that's an essential seasoning in many Indonesian soup-based dishes — soups, curries, gulai, even warm beverages. Its fresh aroma helps balance the savory and spicy flavors in cooking.
Nutritional Content of Lemongrass
Per 100 grams of fresh lemongrass:
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| Nutrient | Amount |
|---|---|
| Calories | ~99 kcal |
| Carbohydrates | ~25 g |
| Fiber | ~1 g |
| Iron | ~8.2 mg (fairly high) |
| Potassium | ~723 mg |
| Active compound | Citral — gives the distinctive citrus aroma |
Health Benefits
- Aids digestion — often consumed as lemongrass tea to relieve bloating and mild nausea
- Has a calming effect — its citral aroma is believed to help ease mild stress
- Natural antibacterial — lemongrass essential oil has antimicrobial properties
- Rich in antioxidants — helps fight free radicals in the body
How to Use in Cooking
- Bruised (crushed) — the most common method, added whole to soup, curry, or stir-fry broth to release its citrus aroma without leaving fibers in the dish
- Tied into a knot — the leaf tips are often tied so it's easy to remove once the dish is cooked
- Base finely sliced — for certain fine spice pastes that need a stronger lemongrass flavor, such as in some rendang and gulai recipes
- Boiled whole — for lemongrass tea or aromatic boiled water
How to Choose & Store
Choosing:
- Choose fresh stalks with a bright green color fading to pale yellowish-white at the base
- Squeeze the base slightly — fresh lemongrass will release a strong citrus aroma
- Avoid stalks that are wilted, dry, or yellowed all over
- Store in the fridge in a perforated bag; it can last 1-2 weeks
- For longer storage, thinly slice the base and freeze in an airtight container
- It can also be dried to make dried lemongrass tea
Practical Tips
- Use only the whiter, softer base part for finely ground spice pastes — the tougher green leaf part is better bruised whole or used for boiling water.
- Bruise it until the fibers open up slightly so the citral aroma releases fully during cooking.
- Save the leftover green lemongrass leaves to make warm tea or add aroma to rice cooking water.
- Add lemongrass at the start of cooking for long-simmered soup dishes, so the aroma fully blends into the broth.
Frequently Asked Questions
Which part of lemongrass can be eaten?
The soft, pale yellowish-white base can be finely sliced and eaten as part of the seasoning. The tough, fibrous green stalk part is usually only used for its aroma and then set aside, not eaten directly.
What's the difference between lemongrass (serai) and citronella grass (serai wangi)?
Culinary lemongrass (Cymbopogon citratus) is used for cooking and has a lighter citrus aroma. Citronella grass (Cymbopogon nardus) has a sharper aroma and is usually used as an insect repellent ingredient or essential oil, not for cooking consumption.
Can dried lemongrass replace fresh lemongrass?
It can be used for tea or warm beverages, but for soup-based dishes, fresh lemongrass still provides a much stronger and fresher citrus aroma compared to the dried version.
Want to see this spice used in a recipe?
Explore the recipe collection at KulinerBDG for everyday cooking inspiration.
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Note: The nutrition and health information on this page is educational and general. Exact amounts can vary by variety, preparation, and portion.
