(Cymbopogon citratus)
The Basics:
Lemon grass is a tall, sturdy grass native to Southern Asia. With fringed tips and a bulbous root, lemon grass can grow up to two feet in height. Combining the fresh zing of citrus fruit with a hint of ginger, lemon grass is an essential flavor in traditional Vietnamese, Thai, Indian, Malaysian, and Indonesian cooking.
Planting Instructions:
Because lemon grass is native to tropical climates, it may not be successful out of doors if winter weather reaches temperatures below 45 Fahrenheit. If you are going to try planting lemon grass outside, plant seeds a foot apart in moist, sandy soil that gets plenty of sun in early spring. Plants can be potted and brought in doors to help them weather the winter chill. Placed near a window that lets in lots of light, lemon grass can do fairly well indoors.
Fun Facts:
Containing citral, the same citrusy-smelling oil that gives lemon peel its distinctive scent, lemon grass is used in many common household products, including air fresheners, candles, and soaps.
Nutritional Properties:
Lemon grass is a good source of Vitamin C, and it can be used to make a vibrantly flavorful, slightly spicy tea. For a rejuvenating cup of lemony-warmth, try steeping a two-inch length of lemon grass and some fresh mint leaves in boiling water for two minutes; add lemon and honey; then, sit back and enjoy.
How to Use:
Lemon grass is a delicious addition to homemade curries, noodle soups, and even smoothies. Because lemon grass has a woody and somewhat stiff stalk, only the tenderest section of the stalk—the bottom two to three inches—should be used directly in cooking; other parts of the stalk are fine for steeping in stocks and stews but should be removed before service. Even the bottom portions of lemon grass stalk should be peeled and thinly sliced before use or pounded with a wooden rolling pin and then diced in order to soften them. For more ideas on how to incorporate lemon grass into your cooking, see our “Recipes” page.
