chagrinvalleyherbsociety Fun Facts
Growing
Lemongrass is a very fragrant member of the grass family, Poaceae which generally grows to about 3’ but can grow up to 6’ tall. It is a clump-forming perennial with robust, often cane-like stems and lemon-scented, linear leaves up to 36 inches long. Lax panicles of spikelets appear in summer. Grow lemongrass in a large pot, raised bed on in the ground, preferably in full sun, well-drained soil. It is only hardy in zones 8 and warmer. Firm, 3–4’’ pieces of lemongrass stem will root when the base is placed in a pot of moist potting mix and covered with a plastic bag. Set the pot in bright light but not direct sun. After roots appear, gradually remove the bag. Harvest as needed when stems are at least ½” thick by cutting the stalks at ground level. The leafy portion can be washed in cool water, bundled and hung to dry or used fresh. Reserve the base section to use fresh or freeze
Historical
Lemongrass is purported to have been used for thousands of years in Asia and Africa. The first record of cultivation dates back to the 17th century in the Philippines. Lemongrass was not commercially cultivated until 1947 in Florida and Haiti and became globally popular following the World’s Fair in 1951 as has been used as a component of citronella oil.
Medicinal Uses
For educational purposes only, don’t try this at home…Medicinal uses for lemongrass have included treating digestive issues and stomach pain, coughs, colds and sore throats(high in vitamin C) and headaches. It can also be used externally for muscle pain, ringworm, lice, athlete’s foot and scabies. A bitter, aromatic cooling herb that increases perspiration and relieves spasms. Also effective against fungal and bacterial infections.
Culinary, Beauty and Dyes
C. citratus is the most often used for culinary purposes of the more than 50 species in the genus. The related species, C. flexuosus is used as a fragrance in cosmetics and soaps. C. nardus and C. winterianus are used to produce citronella oil for aromatherapy and the insect repellant used in insect repellant sprays and candles. This aromatic grass is used in Asian and Thai cooking. It can also be steeped in water to make a flavorful hot or iced tea. The paler green bulbous base of the stem is the most flavorful part of the plant. The leaves are also good for infusing lemon flavor into teas, soups, marinades, and sauces. The leaves are a bit tough to chew, so treat them like bay leaves and remove before serving or mince finely. To use the bulbous stem base, smash with the flat side of a knife and peel the outer fibrous layer of the base. The inner portion is soft and slices easily. Commercially, lemongrass is grown for its essential oil. The oil is used in perfumes, soaps, hair oils, herbal baths and cosmetics. Since lemongrass essential oil has resembles the bee attraction pheromone, bee keepers can use the oil to lure bees who have swarmed away from the hive.
Tips:
• Add leaves in soups, stews, salads and chicken dishes, but chop finely or remove after flavor is infused.
• Use the base of the stalk as a flavorful drink stirrer.
• Infuse the flavor into simple syrups, vinegars or oils alone or blend with other herbs.
• Rather than chopping the stalk, use it for flavor as a bay leaf then remove before serving.
• Or smash the base with the flat side of a knife and peel the outer fibrous layer of the base. The inner portion is soft and slices easily.
• Blends well with other lemon flavors as well as sweet, spicy and savory dishes including marinades, spice rubs, curry dishes, and beverages.
• Steep in black tea for lemon flavor without the lemon fruit, especially if milk is also desired. (won’t curdle)
• Store cut lemongrass, wrapped in plastic, in the refrigerator or freeze up to 6 months
Recipes
Lemongrass and Sriracha Grilled Shrimp
1 lb. tiger prawn or jumbo prawn, peeled, deveined, tails intact oil (for brushing)
6 metal or bamboo skewers, soaked in water.
Marinade
2 tablespoons fish sauce 1 teaspoon Sriracha
1 lemongrass (white part only, grated) 1 big clove garlic (finely minced)
1 tablespoon powdered sugar
Chili-Calamansi Dipping Sauce
1 ½ tablespoons chili garlic sauce 1 small calamansi (extract the juice (or 1 wedge lime)
1 tablespoon water
½ tablespoon chopped cilantro leaves
Clean the shrimp with cold running water. Pat dry with paper towels and transfer the shrimp into a bowl.
Add all the ingredients in the Marinade into the bowl. Stir to combine well with the shrimp. Marinate for 15 minutes.
Thread three shrimp into each skewer. Brush the surface of the shrimp with some oil.
Grill the shrimp on both sides until they are charred and cooked through. Serve immediately with the dipping sauce (optional).
Bee Yinn Low
Rasa Malasia
Addictive Lemongrass Tea
4 cups water
2 cups roughly chopped lemongrass stalks
¼ cup sugar
Lime wheels for garnish – optional
Bring the water to a boil over high heat in a medium saucepan.
Add the lemongrass and boil rapidly for 5 minutes.
Reduce the heat to low and simmer the tea for an additional 5 minutes.
Strain the stalks from the liquid. Stir in the sugar until dissolved.
Serve warm, or chill in the refrigerator and pour over ice.
Note: This recipe calls for roughly chopping the lemongrass stalks. So, what does that mean? Chopping is cutting food into bite-sized pieces using a knife. If something is to be finely chopped, the pieces should be smaller than bite sized, and for roughly chopped, the pieces should be slightly bigger.
Linda
