Lemongrass — or sereh, as it is called in Indonesia — is one of the most used herbs in Asian cuisine. Yet few people know it. The refreshing, citrus-like flavor makes it indispensable in dishes like Thai Tom Yum soup and numerous Asian stews.

In this blog you will read:

• What exactly lemongrass is
• The difference between fresh and ground lemongrass
• Two easy recipes you can start using it with right away

What is lemongrass (sereh)?

Lemongrass is an herb from the grass family. The plant grows naturally in Indonesia and Malaysia, where it has been used for centuries — as a flavoring in cooking, as tea, as a snack and as a natural remedy. That medicinal use is not without reason: lemongrass has both anti-inflammatory and antioxidant properties. By incorporating it into dishes or making tea from it, you give your body a flavorful and healthy boost at the same time. Want to learn more about the health benefits of lemongrass? Read our blog here

Fresh or ground lemongrass: what are the differences?

Lemongrass is available in two variants: fresh and ground. Both give the same citrus-like flavor, but there are a few practical differences that determine which variant is best for you.

• Shelf life: Ground lemongrass stays good for up to a year in a sealed jar. The fresh variant should be stored for a maximum of three weeks in the fridge. Ground is therefore ideal if you don't use the herb daily.
• Ease of use: With fresh lemongrass you often have to simmer the stalks with the dish and then remove them — or eat around them each time. Ground lemongrass dissolves into your dish and is therefore much more convenient in soups and curries.
• Flavor intensity and consistency: Fresh lemongrass generally has a slightly more intense flavor, but that can vary greatly per stalk depending on size and freshness. Ground lemongrass provides a more consistent flavor, so you always know what to expect.
• Additives: Some jars of ground lemongrass contain additives and E-numbers. Choose a variant without additives — that way you combine the convenience of ground with a responsible choice.

For tea you always need the fresh variant. A tea of fresh ginger and lemongrass is by the way particularly tasty and good for your health.

Two recipes with lemongrass

1. Authentic Tom Yum soup

Tom Yum soup is perhaps the best-known dish with lemongrass. This Thai vegetable soup has a mildly spicy, tangy flavor and is perfect for cold days.

Ingredients (2–3 people)

• 1 liter vegetable broth
• 200 g mushrooms, sliced
• 1 tomato, cut into wedges
• 1 tbsp ground lemongrass
• 3 kaffir lime leaves
• 2 chili peppers, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• A piece of fresh ginger
• 3 tbsp soy sauce
• 1 tbsp oil
• Juice of half a lime
• Fresh coriander for garnish
• Optional: tofu cubes or strips of chicken

Preparation

1. Heat the oil in a pan and gently fry the onion, garlic and ginger.
2. Add the broth and bring to a boil.
3. Add the mushrooms, tomato, lemongrass, kaffir lime leaves and chili peppers. Optionally add tofu or chicken as well.
4. Let the soup simmer gently for 15 minutes.
5. Stir in the soy sauce and season to taste.
6. Serve in bowls and garnish with lime juice and fresh coriander.

2. Fresh noodle salad with lemongrass dressing

This salad is ideal for warm days: light, fresh and full of flavor.

Ingredients (2 people)

• 200 g rice noodles, cooked and cooled
• ½ cucumber, julienned
• 1 carrot, julienned
• 1 red bell pepper, finely chopped
• A handful of bean sprouts
• Fresh mint and coriander to taste
• Chopped peanuts for garnish

For the dressing

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp ginger powder
• 1 tsp ground lemongrass
• 1 clove garlic, finely chopped
• Optional: chili flakes for extra heat

Preparation

1. Mix all dressing ingredients until smooth.
2. Combine the cooled noodles with all the vegetables and herbs.
3. Pour the dressing over and mix well.
4. Garnish with chopped peanuts for a nice crunch.

Conclusion: lemongrass is more versatile than you think

Lemongrass is a remarkable flavoring that you can add to many dishes with little effort. Whether you choose the fresh or ground variant — both bring that characteristic citrusy freshness that makes Asian cuisine so unique.

Will you make the Tom Yum soup, the noodle salad, or do you have your own idea? We're curious!

5 frequently asked questions about Lemongrass

1. What is the difference between lemongrass and sereh?

None — they are two names for the same herb. Lemongrass is the English/Dutch term, sereh the Indonesian. You will see both terms used in recipes and Asian shops.

2. Where can I buy lemongrass?

You can often find fresh lemongrass at the Asian grocery, toko or larger supermarkets. Ground lemongrass is more widely available in the spice section of most supermarkets.

3. How much ground lemongrass do I use as a substitute for fresh?

As a rule of thumb: 1 teaspoon of ground lemongrass replaces one fresh stalk. Always taste as you go, because flavor intensity can vary by brand.

4. Can I freeze lemongrass?

 Yes, fresh lemongrass freezes well. Cut the stalks into pieces, store them in a freezer bag and use them directly from the freezer — you don't need to thaw them first.

5. Is lemongrass the same as lemon herb or lemon balm?

No, those are three different plants. They all have a citrus-like scent, but taste different and are not interchangeable in recipes. Lemongrass has the most pronounced, herbaceous lemon flavor of the three.