Lemongrass

(11 votes)

Cymbopogon citratus

Culinary uses

This is a very pungent herb and is normally used in small amounts. Lemon Grass is a key ingredient in Green Curry paste. The entire stalk of the grass can be used. The grass blade can be sliced very fine and added to soups. Use a mortar and pestle bruise the bulb and minced for use in a variety of recipes. It's light lemon flavor goes well with garlic, chilies, cilantro, basil, and coriander. The herb is frequently used in curries and soups. It is also used to make a refreshing tea. For a lemony herbal tea, steep fresh clippings of the grassy parts in hot water. Fresh leaves also add a lemony tang, something to keep in mind when making ice cream or salad dressing. Chopped stalks are great in spring rolls, cakes and soup or when used to flavor oil or fish dishes. Tips: The most desired part of Lemon Grass is the soft white core in the bulb of the plant. This is used in pastes as it brakes down when ground in a morter and pestle. Anyone pashioniate about the flavour of Lemon Grass will not waste the stalks. If making a curry or stew orentated dish leave the stalks in while it simmers as one would with a bay leaf for added flavour. Like Bay Leaves they arn't edable if left whole so best remove before service. Storage: Store fresh lemon grass in the refrigerator in a tightly sealed plastic bag for up to 3 weeks. You can also freeze it for about 6 months without any flavor loss. Lemongrass oil can be stored up to 3 years without affecting the quality of oil, if kept in aluminum containers sealed air-tight using wax. The containers are to be kept in darkness. lemongrass Description: Lemon grass has is a thick bladed grass with long leaves ranging up to a foot. It is coarse to touch and may be diffficult to ditect the full aroma until it is ground, smashed, or cooked. Origin: Lemon Grass is native to South Asia, Southeast Asia and Australia. The so-called East-Indian lemon grass is native to India, Sri Lanka, Burma and Thailand; The related West-Indian lemon grass is usally assumed to be of Malesian origin. Both are cultivated throughout tropical Asia. Cultivation: Seeds can be sown directly in the field or seedlings are raised in a nursery and then transplanted. Transplanted crop is found superior to direct-sown crop in respect of grass yield, oil content and citral content in oil. Seeds are sown in well prepared nursery beds during April-May with the onset of pre-monsoon rains and covered with thin layer of soil. The seed rate is 3 to 4 kg/ha. Seeds collected in the season should be sown latest by August of the same year. The seedlings will be ready for transplanting in 2 to 2.5 months.