Lemongrass or citronella

Dried Lemongrass or Citronella 

Dried Lemongrass or Citronella: Spice for Herbal Tea 

• Cymbopogon citratus
• Origin: Thailand
• Form: Stems and leaves cut for herbal tea

Dried Lemongrass or Citronella (Cymbopogon citratus): Description

Dried lemongrass or citronella is an aromatic spice obtained from the drying and cutting of the leaves and stems of the Cymbopogon citratus plant, a perennial tropical herb belonging to the Gramineae family. Native to Southeast Asia, particularly Thailand, the fresh plant features long stems similar to small leeks and thin, fibrous leaves characterized by a bright green color.

The dried form, on the other hand, appears as small, thin, and slightly fibrous fragments of a pale yellow-green color, ready to be easily used in cooking or for preparing teas and infusions. Its aroma is fresh, citrusy, and pleasantly pungent, reminiscent of lemon but without the typical acidity. This spice is highly appreciated in Oriental cuisines for its distinctive flavor and ease of use in its dried form, which allows its characteristic aroma to be preserved for a long time.

Fresh vs. Dried Lemongrass: Differences

Fresh citronella appears as a long stalk with an intense lemon aroma, used in pieces and usually removed at the end of cooking. Dried lemongrass, however, has a more delicate but concentrated aroma: the pieces of dried leaves and stems can be added directly to cooking or infusion, gradually releasing the flavor without needing to remove them. Additionally, dried lemongrass keeps much longer than fresh, so you can always have it available in your pantry.

How to Use Dried Lemongrass in Cooking as a Spice

Dried lemongrass is a versatile spice, capable of imparting an immediate citrusy note to many preparations. In Asian tradition, lemongrass is a key ingredient that flavors soups, curries, sauces, and fish dishes. You can also use it in everyday cooking to give your dishes an oriental touch. Here are some uses for dried lemongrass:

• Soups and broths: add a tablespoon of dried lemongrass while cooking broths or soups. It will release its lemon aroma during cooking, making the dish very fragrant.

• Curry and Asian stews: in Thai curries (red, green, etc.) and other stews with coconut milk, dried lemongrass is a must. Just 1-2 teaspoons during cooking will balance the spiciness with a fresh, citrusy note. It pairs perfectly with garlic, ginger, chili, lime, and coconut milk.

• Fish dishes: lemongrass enhances the flavor of fish and seafood. Place a teaspoon of dried citronella in the foil before baking a fish fillet, or add it to the steamer water to cook shrimp and vegetables: they will absorb a delicate citrus aroma. You can also use it in marinades for fish and shellfish, along with other seasonings.

Infusions and Herbal Teas with Dried Citronella

Besides cooking, dried lemongrass is excellent for preparing infusions and herbal teas with a fresh and pleasant taste. This herb, in the form of dried citronella leaves, releases a refreshing aroma perfect for sipping at any time. You can enjoy it alone or combine it with other herbs (such as ginger or mint) to create personalized infusions. Here are a couple of ideas:

• Pure lemongrass herbal tea: pour 1 teaspoon of dried citronella into a cup of boiling water. Let it steep for 5-8 minutes, then strain. You will get a light yellow tea, lemon-scented and caffeine-free. Delicious even cold with a few ice cubes.

• Ginger and citronella herbal tea: combine a teaspoon of dried citronella and a few slices of fresh ginger, let it steep for 5-7 minutes, and strain. This tea combines the spicy kick of ginger with the citrusy freshness of lemongrass, ideal after meals or at any time of the day.

Lemongrass Dried: Recommended Dosages

In infusion: use about 1 teaspoon of dried lemongrass for each cup (200-250 ml) of water. Steep for 5-8 minutes and then strain.

In cooking: if a recipe calls for 1 fresh stalk of lemongrass, you can substitute it with 1 tablespoon of dried lemongrass. For 4 servings of soup or curry, 2-3 teaspoons of dried lemongrass added during cooking are usually sufficient.

Storage of Lemongrass Spice

Store the dried lemongrass in an airtight jar away from light, humidity, and heat. Use dry utensils when taking out the product and preferably consume within 12 months of opening.

Unusual and Creative Pairings

For example, you can infuse dried lemongrass in milk (then strain it) to flavor creams, puddings, or ice creams with a delicate citrus aroma. Or prepare a lemongrass syrup by boiling the dried lemongrass leaves in water and sugar: use it to add a tropical touch to cocktails, lemonades, and iced teas.

Buy Dried Lemongrass Online in Various Sizes at Terzaluna

Our dried lemongrass is available in 50 g, 100 g, and 250 g packages. Each bag is sealed to keep the aroma intact until opened. Choose the 50 g size if you want to try this ingredient, or opt for the larger packages (100 g and 250 g) if you use it frequently. Purchase online at Terzaluna and in about 48 hours you will receive your dried lemongrass directly at home, ready to inspire new recipes and infusions with its unmistakable fragrance!