Growing lemongrass ( Cymbopogon citratus) is less expensive than frequently purchasing fresh lemongrass stalks at a grocery store. It is also easy to grow and harvest from a home garden. Arugula is a leafy green similar to kale or spinach, but it has a much more bitter taste. It’s a bit more peppery of a flavor while lemongrass is a bit more subtle and slightly sweet. Once completely dry, the lemongrass should feel dry and brittle to the touch. Test by bending a piece of lemongrass; if it snaps easily, it is dehydrated. Give it more time to dry if it bends without breaking. Ahmad A, et al. (2015). The in vitroantimicrobial activity of Cymbopogon essential oil (lemon grass) and itsinteraction with silver ions. DOI: 10.1016/j.phymed.2015.04.002 The combination of fresh ginger and coriander is a surprisingly effective way to replicate the taste of lemongrass when you don’t have any available. Together they provide the punch of citrus to your recipe that would otherwise be missing.

Instead, I’ve spent a lot of time researching various types of lemongrass substitute so that I can stay true to the flavor of my favorite dishes, even when I don’t have all the ingredients in my kitchen. Adding a plain, freshly squeezed lemon juice can also be a great alternative to using lemongrass. Be careful with the quantity, as too much lemon juice will dominate other flavors by making your food overly acidic. If you cook it in a soup, make sure to give it time to cook through the dish. 5. Dried Lemongrass | Best for Tea My recommendation is for you to start off small. Add a pinch of dried lemongrass to your ingredients whilst cooking, mix it in and give it a taste. If you don’t notice any change in the flavor, add a little bit more and taste again. Repeat this process until you can taste the desired level of citrus.Cheel J, et al. (2005). Free radical scavengersand antioxidants from lemongrass (Cymbopogon citratus (DC.) Stapf.) DOI: 10.1021/jf0479766 Lemongrass is a popular ingredient in many South and Southeast Asian cuisines, including Thai, Vietnamese, Indonesian and Malaysian cooking. It is commonly used in soups, curries, broths, stir-fries, and spring rolls. Place the lemongrass on a cutting board, then take a sharp chef’s knife or paring knife and remove the top of the stem, so you are left with only the bottom 7-8cm, then also remove the lower 1.5cm, so you are left with only the tenderest part of the stem. It pairs well with other fresh ingredients frequently used in these regions such as ginger, lotus root, Asian greens, bean sprouts, mushrooms, chilies, bok choi, and tropical fruits (like coconut). Lemon zest is the best lemongrass substitute because it actually replicates the herb/plant aroma while giving you the bitter and lemon balm flavors.

Gather a few stalks of lemongrass and tie them together in bunches with a string or a rubber band. It should be secure but not too tight to allow for airflow.

It’s easy to find a lemongrass alternative like preserved lemon, that mimics the lemon balm and bitter flavor, but the hardest part is replicating the aromatic/plant/”herby” refreshing flavor of the lemongrass. Lemongrass tea has a lot of health benefits. It has antioxidant and anti-inflammatory properties, promotes healthy digestion, prevents cancer, regulates cholesterol and blood pressure, and helps lose weight. (reference healthline.com) Ingredients

A medium-sized lemon’s zest will be equivalent to two small lemongrass stalks. So, be careful while using the lemon zest. 2. Dried Lemongrass Lemongrass is a big part of Asian cuisine and you’ll see it called for in many Thai and Indian recipes.You can easily find lemon balm in the herb section of any supermarket or local store. Apart from using it as a substitute for lemongrass, lemon balm is known to have great health benefits like getting rid of cramps, digestive problems, and headaches. For one stalk of lemongrass, take four lemon balm leaves to get a subtle citrus flavor. 5. Lemon Verbena