A tropical grass with long, slender stalks that have a strong citrusy aroma and flavor reminiscent of lemon but more floral and complex. The tough outer layers are typically removed, and the tender inner core is used in Southeast Asian cooking.
Direct English compound from 'lemon' (describing the citrus scent) and 'grass' (describing the plant structure). The plant's scientific name is Cymbopogon citratus, with 'citratus' also referencing its lemon-like qualities. Different cultures have their own names, but English speakers coined this descriptive term upon encountering the ingredient.
Lemongrass is like nature's citrus concentrate—it contains citral, the same compound found in lemon peel, but in much higher concentrations, which is why it provides intense lemon flavor without any acidity. The fibrous stalks are usually bruised or pounded to release their oils, then used whole in soups and curries before being removed, though the tender inner core can be finely minced and eaten.
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