Makrut lime leaf vs lemongrass
The two Southeast Asian citrus aromatics, used together far more often than separately. One is a doubled leaf with an aroma nothing reproduces; the other is a grass with a waxier, softer citrus.
botanical
What is being compared
Point by point
| Aspect | Makrut lime leaf | Lemongrass |
|---|---|---|
| The plant | A citrus tree grown for its rind and its distinctively hourglass-shaped double leaf. | A tropical grass whose swollen stem base carries the aroma. |
| Aroma | Intense lime peel with a green bitterness, and unlike any lime juice. | Lemon with a waxy, slightly soapy quality and a greener base. |
| Preparation | Torn or bruised before it goes in, because the oil is on the leaf surface. | Bashed and sliced, and the outer layers are usually discarded. |
| Form | Fresh, frozen or dried — and the drop in quality across those three is steep. | Fresh stalks, dried cut grass or frozen; dried is usable and fresh is much better. |
| The naming problem | Its twentieth-century English name is a South African slur; careful usage says makrut. | Called citronella grass in some markets, which is a related but different species. |
The short answer
Both belong in the same pot in most of the drinks that use them. If only one is available fresh, take the lime leaf — it loses more to drying than lemongrass does.
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