What is the best way to consume lemongrass? A Comprehensive Guide

November 15, 2025 •

4 min read

Native to Southeast Asia, lemongrass has been used for centuries in traditional medicine and cooking for its distinct citrusy aroma. Understanding what is the best way to consume lemongrass depends largely on the flavor intensity you seek and how you want to prepare it for your recipe.

Quick Summary

This guide details the different methods for preparing and consuming lemongrass, covering infusions for beverages, fine mincing for marinades and pastes, and adding it whole to various dishes to extract its unique flavor.

Key Points

For Infusions: Bruise the upper, fibrous stalk and add it whole to release its aromatic oils into teas, soups, and broths, removing before serving.
For Eating: Finely mince the tender, pale-yellow base into a paste for marinades, sauces, and curry bases, ensuring it's processed finely to avoid a tough texture.
Versatile Flavoring: Lemongrass enhances dishes from savory curries and stir-fries to sweet cocktails and desserts, offering a unique citrusy and floral note.
Health Benefits: Consuming lemongrass can provide antioxidant, anti-inflammatory, and antimicrobial properties, potentially supporting digestion and oral health.
Mindful Preparation: Peel tough outer layers and trim the stalk correctly; the method of preparation depends on whether you want to eat the herb or simply infuse its flavor.
Effective Marination: Use a finely minced lemongrass paste to deeply flavor meats and proteins, which is particularly effective for grilling and stir-frying.
Aromatic Infusion: For a simple, relaxing herbal tea, simmer bruised lemongrass stalks in hot water for a fragrant, caffeine-free beverage.

Understanding the Lemongrass Stalk

Before deciding on the best way to consume lemongrass, you must understand its structure. The lemongrass stalk has two main sections: the tough, fibrous upper stalk and the tender, pale-yellow base. Both parts are useful, but their preparation and application differ significantly.

Preparing the Stalk: Edible vs. Flavoring Parts

To prepare lemongrass, start by peeling away the tough, dried-out outer layers to reveal the softer inner stalk. Trim the bottom root end and cut off the woody top, leaving about 5 to 6 inches of the stalk. The final preparation depends on your intended use:

For Infusions: Bruise the stalk to release its aromatic oils. You can do this with the back of a knife or a rolling pin. The bruised stalk can be added whole to liquids and removed before serving. This is ideal for soups, curries, and teas.
For Eating: Finely mince or grind the tender base of the stalk. A food processor or a mortar and pestle works best to break down the fibrous texture. This creates a paste-like consistency perfect for marinades, sauces, and edible pastes. The key is to break it down as finely as possible to avoid stringy bits.

Culinary Applications for Lemongrass

Lemongrass is a cornerstone of Southeast Asian cuisine, offering a bright, floral, and citrusy flavor. Here are some of the most popular ways to enjoy it:

Infusions for Teas and Soups

One of the simplest and most traditional uses is creating infusions. This method is particularly effective for extracting flavor without the fibrous texture.

Lemongrass Tea: A soothing, caffeine-free herbal infusion. Combine bruised lemongrass stalks and water, simmer for 10-15 minutes, then strain. Add a slice of ginger or a drizzle of honey for extra flavor. This method is believed to aid digestion and promote relaxation.
Soups and Broths: Bruise the stalks and add them to soups like Thai Tom Yum or Vietnamese Pho. The lemongrass infuses the broth with its signature flavor, and the stalks are easily removed before serving.

Mincing for Pastes and Marinades

For dishes where you want to incorporate the flavor directly into the food, mincing the tender part of the stalk is best.

Curry Pastes: Lemongrass is a vital ingredient in many curry pastes, providing a fresh, citrusy base. Process it with other aromatics like ginger, garlic, and chilies.
Marinades and Rubs: Finely minced lemongrass is excellent for marinating chicken, pork, or tofu. The paste helps the flavor penetrate the protein, especially when grilled.
Stir-Fries and Sauces: Add the finely minced portion to stir-fries or dipping sauces. Ensure it is cooked long enough to soften the remaining fibers.

Adding to Curries and Stir-Fries

Another common method is to simply add bruised lemongrass pieces to stews and curries. This is a great way to flavor the dish and the pieces can be fished out before serving.

Health Benefits of Consuming Lemongrass

Beyond its culinary appeal, lemongrass offers a range of potential health benefits, supported by various studies.

Antioxidant and Anti-inflammatory Properties: Lemongrass contains antioxidants like chlorogenic acid and isoorientin, which help combat free radicals and reduce inflammation. This can contribute to better overall health and may help prevent chronic diseases.
Digestive Health: Traditionally, lemongrass tea has been used to calm stomach issues such as cramping, bloating, and indigestion. It is thought to have carminative properties that help expel gas.
Oral Health: Some studies suggest that lemongrass essential oil has antimicrobial properties that can combat bacteria responsible for plaque and gingivitis. While the tea may offer some benefits, further research on consumption methods is needed.
Cholesterol Management: Some animal studies and in-vitro research suggest that lemongrass extract may help lower cholesterol levels. Human studies are ongoing to confirm these effects.

Comparison Table: Lemongrass Consumption Methods


Method	Preparation	Best For	Flavor Profile	Texture	Health Benefits	Pro Tip
Tea/Infusion	Bruise fibrous stalks; simmer in water	Relaxing drink, flavoring broths, soups	Bright, citrusy, floral	Smooth liquid	Digestion, anxiety, hydration	Add ginger or mint for extra complexity
Mincing/Paste	Finely mince tender base; mortar & pestle/food processor	Marinades, curry pastes, sauces, edible rubs	Intense, concentrated citrus and herbal	Fine paste, may contain some fiber	Anti-inflammatory, antioxidant	Process finely to avoid stringiness
Whole/Bruised	Bruise entire stalk; add to pot, remove later	Curries, stews, pot roasts	Milder, background flavor	Fibrous, inedible	Similar to tea/infusion	Fish out before serving, like a bay leaf
Raw, Finely Sliced	Slice tender inner stalk as thinly as possible	Salads (e.g., Thai Yum Takrai)	Pungent, fresh, zingy	Crunchy, but can be fibrous if not cut thin	Antioxidant, anti-inflammatory	Use only the most tender inner portion

Conclusion: Choosing Your Best Method

The best way to consume lemongrass truly depends on your intended culinary outcome. For a soothing, digestive-supporting beverage or to infuse a delicate flavor into soups, simple infusions are the way to go. If you want a more integrated, intense flavor in a paste or marinade, mincing the tender base is the correct technique. For hearty stews and curries, bruising the whole stalk offers a convenient way to add flavor without the texture. Regardless of the method, lemongrass provides a delicious and healthy addition to many dishes. For more details on the scientific basis of lemongrass's properties, refer to resources like the National Institutes of Health.(https://pmc.ncbi.nlm.nih.gov/articles/PMC8773226/)

Frequently Asked Questions

Yes, you can eat raw lemongrass, but you must prepare it correctly by removing the tough outer layers and very thinly slicing the tender inner portion. It is a key ingredient in some Thai salads, but if not minced finely, the texture can be too fibrous.

For most people, drinking one to two cups of lemongrass tea daily is considered safe and beneficial. It is naturally caffeine-free and can aid digestion and relaxation. However, pregnant women should consult a doctor before consumption.

Only the tender, pale-yellow base of the lemongrass stalk is typically consumed. The upper, green, and more fibrous parts are used for infusing flavor into liquids like soups and teas and are then discarded.

To release the flavorful oils, you must break down the stalk's cellular structure. This can be done by bruising the stalk with a heavy object like a rolling pin or the back of a knife, or by finely mincing or grinding the tender parts.

Pregnant women should exercise caution with lemongrass consumption, particularly with high-dose preparations like essential oils, as it has been linked to potential uterine stimulation. It is best to consult with a healthcare professional before use.

Lemongrass is distilled into an essential oil, which is then used in aromatherapy, diluted for topical application, or in very small, food-safe amounts for flavoring. It should not be ingested undiluted or in large quantities.

Lemongrass has a distinct flavor profile that is citrusy and lemony, with subtle hints of ginger and mint. It is less tart than lemon, offering a fresh, clean, and herbaceous finish to dishes and beverages.