From Tom Yum to Tea Time: The Ultimate Guide to Lemongrass Cut

It's the unmistakable, fragrant, citrusy aroma of a Thai green curry or a steaming bowl of Tom Yum soup. But it's also the refreshing, zesty flavour of a world-class herbal tea. We explore the two delicious worlds of dried lemongrass, and why it's a non-negotiable pantry staple.

Introduction: The Scent of Southeast Asia (and Your Teacup)

Lemongrass is a culinary powerhouse. It's a tropical grass (*Cymbopogon citratus*) that has the remarkable ability to provide an intense, pure lemon flavour *without* the mouth-puckering acidity of an actual lemon. This makes it a foundational ingredient in many of the world's most popular cuisines, especially Thai, Vietnamese, and Indonesian.

But it's also a globally beloved herb for beverages. As a standalone tea, it's refreshing and bright. As a blend, it's the perfect partner for ginger, mint, and green tea. Dried Lemongrass Cut is the most convenient, shelf-stable way to keep this versatile flavour on hand. This guide will explore its two primary uses: how to cook with it, and how to brew it.

Chapter 1: Dried Lemongrass vs. Fresh Lemongrass

What's the difference, and when should you use each?

• Fresh Lemongrass: This is the whole, thick, fibrous stalk. It's pliable and moist, making it ideal for being **pounded into curry pastes** (like Thai green curry) or being finely minced and added to dishes.
• Dried Lemongrass (This Product): This is the dried, chopped stalk. Its texture is tough and woody, which means it is **not for eating**. It is an **infusion-only** ingredient.

This makes Lemongrass Cut the *perfect* choice for any recipe where you are adding the herb to a liquid to extract its flavour. It's far more convenient than prepping fresh stalks, and its flavour is released perfectly into simmering soups, curries, and hot water.

Chapter 2: How to Use Lemongrass in Cooking

Cooking with dried lemongrass is all about infusion. The golden rule is: **it must be strained out before serving.** The pieces are tough and woody and not pleasant to chew.

In Soups & Curries
This is its most famous use. It's the signature scent of Thai Tom Yum and Tom Kha Gai soups.
Method:

1. Add 1-2 tablespoons of dried lemongrass cut directly into your soup broth, coconut milk, or curry base as it begins to simmer.
2. Let it simmer for at least 10-15 minutes to fully rehydrate and release its aromatic oils (the *citral*).
3. Just before serving, pour the entire soup or curry through a fine-mesh sieve to remove the tough grass pieces, then return the smooth liquid to the pot. (Alternatively, add the lemongrass in a muslin spice bag).

In Marinades & Syrups

• Marinades: Add a tablespoon of dried lemongrass to a liquid marinade for satay chicken or pork. The liquid will soften the grass and infuse the meat with flavour.
• Simple Syrup: Simmer ¼ cup of dried lemongrass in a 1:1 sugar and water solution for 10 minutes. Strain the syrup and use it in cocktails, iced teas, or as a drizzle over fruit salad.

Chapter 3: How to Brew the Perfect Lemongrass Tea

As a tea, lemongrass is wonderfully simple, refreshing, and naturally caffeine-free. Its clean, zesty flavour is a perfect digestif or a relaxing evening brew.

The Method: A Covered Infusion

1. Measure 1-2 teaspoons of Lemongrass Cut into your teapot or infuser.
2. Pour over hot water, but not a rolling boil (about 90-95°C). This protects the delicate oils.
3. Crucial Step: Cover your cup or pot! The best part of lemongrass (the *citral* oil) is volatile, meaning it escapes with the steam. Covering your brew traps the aroma and flavour, ensuring it ends up in your cup.
4. Steep for 5-10 minutes. A longer steep will give you a stronger, more robust flavour.
5. Strain and serve. It's delicious on its own, with a slice of fresh ginger, or with a touch of honey.

Popular Blends: Lemongrass is a team player. It's most famously blended with **Ginger** for a "Lemongrass & Ginger" tea. It also pairs beautifully with peppermint or green tea.

Chapter 4: The Great Lemon Herb Confusion

It's easy to get confused by all the "lemon" herbs. They are *not* the same and cannot be substituted for one another.

• Lemongrass (This Product): A tropical grass (*Cymbopogon*). Flavour is sharp, zesty, and herbaceous. The classic taste of Thai food.
• Lemon Balm: A member of the *mint* family (*Melissa*). Flavour is soft, mild, and distinctly "minty" with a hint of lemon.
• Lemon Verbena: A shrub (*Aloysia*). Flavour is an intense, perfumed, "lemon sherbet" or "lemonade" scent. It's very strong and floral.

While all are "lemony," lemongrass is the only one that provides that authentic, savoury, citrus-grass flavour that is essential for Asian cooking.

Conclusion: The Dual-Purpose Staple

Dried Lemongrass Cut is the ultimate two-for-one pantry herb. It's the key to authentic-tasting Southeast Asian soups and curries, and it's *also* the source of a bright, refreshing, and calming herbal tea. By understanding that it's an infusion-only herb, you can unlock its full potential, bringing a zesty, citrusy aroma to both your dinner and your teacup.

Ready to add this versatile flavour to your pantry? You can find our fragrant Lemongrass Cut here.

Disclaimer: This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. This product is sold as a food only. Please consult with a qualified healthcare professional before use.