Lemongrass West Indian
West Indian Lemongrass (Cymbopogon citratus)
The classic culinary lemongrass — bright, citrus‑fresh, and essential in Thai curries, soups, teas, and fragrant summer dishes
🌿 West Indian Lemongrass (Cymbopogon citratus) is the true culinary lemongrass used throughout Thai, Vietnamese, and Southeast Asian cooking. It forms tight clumps of upright, blue‑green leaves and produces thick, aromatic stems packed with bright, citrusy flavour. The aroma is clean, sharp, and intensely lemon‑fresh — stronger and more concentrated than East Indian Lemongrass, making it the preferred species for Thai curries, soups, and stir‑fries.
This species is wonderfully versatile: the stems are used for cooking, the leaves for teas and infusions, and the whole plant brings height, fragrance, and movement to the garden. In warm summers or greenhouse conditions, it grows vigorously and produces the firm, flavour‑rich stems that Southeast Asian cuisine is known for.
Lemongrass is a cornerstone of many Asian cuisines, valued for its bright, unique citrus flavour.
Stems
The stems have a strong, clean lemon flavour with a bright, aromatic punch.
• Essential in Thai green and red curries
• Classic in tom yum, tom kha, and noodle broths
• Delicious in stir‑fries, marinades, and dipping sauces
• Lovely with chicken, seafood, tofu, and vegetables
• Excellent in coconut‑based dishes
• Bruise, slice, or crush the stems to release their oils
Stem flavour: strong lemon, citrus‑fresh, bright, aromatic
🌿 Leaves
The leaves are aromatic and best used for infusions.
• Perfect for teas, iced drinks, and herbal infusions
• Add to stocks, soups, and slow‑cooked dishes
• Use to flavour rice, desserts, and syrups
Leaf flavour: lemony, grassy, aromatic
