Lemongrass originated in Asia and is widely used as a herb in Asian cuisine. It has a subtle citrus flavor and can be dried and powdered but is best used fresh. Lemongrass is popular in teas, soups and curries – and to flavour poultry, fish, beef, and seafood.
The botanical name for Lemongrass is Cymbopogon; it’s a genus of more than 50 species rather than a single species of plant. Each variety is slightly different – but they all share the distinctive citron scent and flavour. In the right climate, Lemongrass grows vigorously and finds many uses – not only in cookery but as natural insect repellants and scents.
Some aromatherapists make regular use of Lemongrass oil – which is also widely used as a natural pesticide and preservative.
It’s best to cook with fresh Lemongrass (that’s what we sell at the Village herb Farm! Use the stems and leaves to flavour soups, stews, curries and other meals – or to make a delicious herbal teas. Remember: this is a fibrous plant; either remove it after cooking or ensure it’s been very thoroughly cooked.