Lemongrass
Cymbopogon Citratus
01.
Overview
usable plant parts
leaves, essential oil (not for ingesting)
flavor notes
a tart citrus like flavor with notes of pepper
lemongrass varieties available @
Monterey Bay Herb Company
please note: clicking links above
will bring you to the individual product pages
culinary uses
In cooking it is prized for its lemon flavor which is similar to lemon zest due to the same high citral levels it shares with lemon rind. Lemongrass is used fresh or dried to flavor curries, stir-fries, pickles, soups, stews and salads.
The plant is also prepared as tea, either alone or in combination with other herbs. In fact, in the Malabar coastal area of southern India, lemongrass tea is locally known as
Chukku Kaapi, which means, "dried ginger coffee."
Lemongrass is also commonly used to season coconut milk in which chicken or fish is poached. Dried and ground lemongrass is a seasoning commonly referred to in some parts of India as Sereh powder.
other uses
The essential oil of lemongrass can be used in aromatherapy and is also used to create perfumes. Somewhat paradoxically, using the essential oil on your body works as a very effective insect repellent.
02.
Traditional Plant Usage
anti-insect perfumery
In tropical Asia the tangy taste of lemongrass is immensely popular; possibly cultivated in history as a flavorful stand-in for the hard to find citrus fruit.
The ancient Greeks, Romans and Egyptians used lemongrass to make medicines and cosmetics. The herb also has applications in aromatherapy and perfumery.
Cymbopogon citratus is the species most often used in cooking, although lemongrass shares similar insect-repelling properties with many of its botanical cousins, including
C. nardus, more commonly known as citronella. Both species are used in the production of candles and soaps formulated to keep mosquitoes at bay.
03.
Habitat / Range
farming and processing
Though native to India and Sri Lanka, this subtropical grass produces long imposing 1 1/2-to-3 foot slightly sticky blade-like leaves and is now cultivated in tropical areas all over the world. It has stems that resemble scallions. The citrus-like aroma that gives rise to the plant's name isn't readily detectable until the stems are cut. It grows in tight clumps that exand in size each year. The tips can be tinted pale green or orange-red at various stages and it is rarely seen to flower.
It is the lower white section of the stems that are used in cooking whereas the aromatic spear-like leaves are used for teas and infusions.
for educational purposes only
This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.
