LEMONGRASS

 

(Cymbopogon citratus)

 

Lemongrass is a tropical, aromatic grass which has a clean lemon-like odor because it contains the same essential oil found in lemon peel.  Its genus, Cymbopogon, comes from the Greek words kymbe meaning boat and pogon meaning beard which refers to the shape of its stalks.  Lemongrass has long, thin, grass-like leaves above the fibrous stalks which have a scallion-like bulbous base and grow in dense clumps to 5 feet in tropical climates or about 2 ½ feet in temperate ones.  It seldom flowers outside its native habitat, but the summertime flowers are green clusters tinged with red.  Although native to India and also called West Indian lemongrass and alternately Fever Grass since it has long been used in traditional Indian medicine to fight fever and infection, lemongrass is now grown throughout Southeast Asia, Sri Lanka, Central Africa, Brazil, Guatemala, the U.S. and the West Indies in addition to Southern India.

 

Only hardy to zone 9, lemongrass must be grown as a tender perennial or an annual in Northern climates, but it is a quick grower and spreads easily.  It prefers s sandy-type soil, but likes the soil evenly moist and will even work in a bog type situation in full sun or partial shade.  Since it is not frost-hardy, if it is planted in the garden, it should be harvested in fall and then a portion can be potted to be grown indoors over winter with sufficient light and heat, but must be put outdoors each summer to develop the flavor that a hot, humid climate produces.  It may also be grown in a large container and will make a large, attractive clump by fall for winter use in tea, potpourri and cooking.  To harvest during the season, just the leaves may used or the desired stalks may be cut at the base on the outside of the plant.  When wrapped in a paper bag, the stalks can last 2-3 weeks in the refrigerator or may be frozen in ziplock bags for several months, but wrap and store separately since lemongrass will impart its flavor to other foods.

 

Lemongrass is delicious steeped in water for a hot tea or iced beverage or added to rice wine vinegar to be used as a dressing or marinade.  The taste is refreshing and light, with a hint of ginger and helps to lighten some richer tasting dishes.  Most often used in curries, soups and stews, it needs liquids to bring out its essential oils.  It is a great herb to use with poultry, fish and seafood.  To use fresh, cut 1” from the base of the stalk, peel and discard the outer layers then cut the inner portion into sections and slice for salads, crush like garlic to add to broths or coconut milk and remove before serving or mince for stir-fries and curries.  If using dried lemongrass, soak in hot water to reconstitute before use.  A few blades of lemongrass may also be tied together to use as a basting brush or laid on top of fish before grilling, baking or broiling.  Lemongrass also produces one of the top 10 selling essential oils and with its strong lemon scent with a hit of rose fragrance is widely used in cosmetics and aromatherapy as well as being used as an insect repellant for flies, fleas and mosquitoes.

 

GARDEN TIP
Use lemongrass as a structural element
in the garden at the back of the border
to add contrast, texture and movement.

It also makes a great upright focal point
for the center of a large container

 

LEMON BLEND TEA

1Tbs lemon peel
1Tbs lemon grass

1Tbs rose hips

2Tbs lemon verbena

1/2tsp cinnamon chips

1/2 c loose leaf tea or caffeine-free rooibos

 

          Combine the above ingredients and stir until well blended.  Place in an airtight container.  To Brew: Use 1 teaspoon per 6oz cup or 1 heaping Tablespoon per 4-6 cup pot, add boiling water & steep for 5 minutes.  Sweeten to taste. Sip and savor.

 

LEMONGRASS & MINT ICED TEA

1 cup chopped mint
1 cup chopped lemongrass
3 cups brewed tea or caffeine-free rooibos
juice of one lime

          Steep the mint and lemongrass in 2c boiling water for several hours or even overnight. Mix with the cooled brewed tea. Add the lime juice and sweeten if desired and then add enough cold water to bring it to one gallon total. Serve over ice.

 

“The earth is the Lord’s, and everything in it,
the world and all who live in it”
Psalm 24:1