Lemongrass is a staple in Thai and Vietnamese cuisine, used in soups, curries, and marinades. Its delicate blend of citrus and herbal notes enhances meats, seafood, and vegetables.

A classic dish is Thai Tom Yum soup, an aromatic broth with shrimp, mushrooms, chili, kaffir lime leaves, and lemongrass, bringing a perfect balance of freshness and depth. It is also used in teas and refreshing drinks.

In Caribbean and Latin American cuisine, lemongrass is incorporated into marinades for fish and poultry, adding a vibrant touch. Interestingly, in some African regions, it is used in traditional fermented beverages.