(West Indian lemongrass) Delightful lemon-scented grass cultivated throughout the tropics and subtropics and in greenhouses. The tangy enlarged leaf bases are essential in Thai and Vietnamese dishes. Leaves are used to flavor fish, soups, curries and sauces. They also make a wonderful pleasant tea, consumed hot or cold
This aromatic herb is used in Caribbean and many types of Asian cooking and has become very popular in the United States. Most of the commercial crops for the United States are grown in California and Florida. Lemon grass is also used for medicinal purposes.
Culinary Uses This is a very pungent herb and is normally used in small amounts. The entire stalk of the grass can be used. The grass blade can be sliced very fine and added to soups. The bulb can be bruised for use in a variety of recipes. The light lemon flavor of this grass blends well with garlic, chilies, and cilantro. The herb is frequently used in curries as well as in seafood soups. It is also used to make tea.
Medicinal and Other Uses This grass is rich in a substance called citral, the active ingredient in lemon peel. This substance is said to aid in digestion as well as relieve spasms, muscle cramps, rheumatism and headaches. Lemon grass is also used commercially as the lemon scent in many products including soaps, perfumes and candles. A related plant, (Cymbopogon nardus) is the ingredient in citronella candles sold to ward off mosquitoes and other insects.
Harvest Pull a stalk up firmly close to the root end and snap it off. Best picked just prior to using.
Cooking Tip (Bruising) "Bruising" is a common term found in recipes that call for using lemon grass. This process releases the flavor of the grass just as you would do with garlic. Simply press down on the bulb end of the lemon grass with the side of a large knife (such as a Chef's knife) or pound lightly with a kitchen mallet.
