Lemongrass

Lemongrass, Cymbopogon spp., is a perennial tropical grass that is a culinary, medicinal, and aromatic herb. It has long, pale green leaves that grow in a clump with a bright, refreshing citrus fragrance. Most species are native to Australia, South Asia, and South-east Asia.

Plant Benefits: 

The smell of lemongrass alone can promote relaxation. The lemon aroma is from essential oils in the plant like citral, myrcene, limonene, and citronellal.

Lemongrass can help aid digestion, alleviate cold and flu symptoms, and promote relaxation. It is antibacterial. It contains flavonoids and polyphenols that are antioxidants.

Lemongrass has no known severe, serious, moderate, or mild interactions with other drugs. However, it is advised to avoid it while pregnant or breastfeeding.

Preparation:

In culinary dishes, use fresh or dried culms (the “stem”/bottom of the leaf) and add them to a soup, curry, tea, or marinade. In Thai cuisine, lemongrass is prepared by slicing it into small pieces, then using a mortar and pestle to pound it into a paste. This method enhances its flavor and improves its texture significantly.

For a tea or lemonade, add at least 2 tbsp of the culm per 8oz of hot water. Let it steep for about 3 minutes. We like to add a bundle of dried leaves to 6 cups (48oz) glass jars when making a big batch.

If you find the drink to be too bitter, remove the outer layer of the culm and try again.

Additionally, you can make a cold infusion by placing the culms or bundles of leaves in water overnight.

Growing and Harvesting:

Lemongrass grows best in warm and humid climates with well-drained soil. It can be grown in a pot or in the ground. Make sure you consider root space, as it can grow up to 6 feet tall in one year! While it can be grown from seed, it’s best to plant a stock of roots. Wherever you plant it, it needs to receive full sun. Water deeply at least twice a week! Never let the soil dry completely.

When harvesting Lemongrass, use a sharp blade or knife. You want to harvest when the culms are about 1/2 inch thick and cut close to the ground. Be careful, as the leaves can be sharp! Fresh lemongrass can be stored in the fridge for a few weeks or frozen for longer.

After you harvest, you want to cut off the thick culm from the rest of the leafy part. The culm is what contains most of the flavor and beneficial parts. The leaves tend to be less aromatic and flavorful, but they are still useful. Personally, we save and wrap the leaves in a bundle and store them in the freezer to make teas and soups throughout the year.

Since Lemongrass is a tropical perennial, make sure you harvest before frost. It is hardy only in Zones 9-10 (cannot handle below 15F/-9C). Don’t worry, even with cutting it to the ground, it will grow back! Once you have one plant, you can divide or propagate the plant and grow many more.

For more information and scientific studies, visit Pubmed-lemongrass

*We are not medical professionals. The information provided in this blog post is for informational and educational purposes only. We encourage you to consult with a qualified healthcare professional for personalized advice.*