It's also relatively easy to grow in a home herb garden and is a nice plant for containers.In some parts of India, lemongrass is considered to be an essential plant in the mind-body medicinal practice of Ayurveda.Fresh or dried lemongrass can be steeped or boiled to make an herbal infusion or decoction.Generally speaking, about one teaspoon of lemongrass leaves per cup of boiling water is a good ratio.At times, you might even find it in Americanized masala chai spice mixtures, especially those that include plenty of ginger.For a soothing hot lemongrass tea, add ginger root along with either mint or cinnamon, or both.When playing with herbal drink recipes, you'll also find that lemongrass pairs well with coconut milk, chili peppers, cucumber, and pear.Try it in recipes like roasted lemongrass chicken, which has a sweet lime sauce, or the zesty Thai lemon-lime shrimp.For something even more unique, try a Thai carrot soup that includes that great combination of ginger and lemongrass.One of the most authentic recipes uses a marinade that is dominated by lemongrass before the skewered meat is grilled to perfection then dipped in a peanut sauce. .

How to Use Lemongrass

Preparing lemongrass was one of the first chores Nite Yun, chef and owner of Oakland’s critically acclaimed Nyum Bai, performed in her mother’s kitchen.As its name suggests, lemongrass is a grass with botanical origins that stretch across South and Southeast Asia, from India and Sri Lanka to Indonesia and the Philippines.“I always prefer fresh lemongrass as the natural oils bring so much flavor and complexity to dishes,” says Gil Payumo, chef at Filipino fusion restaurant Señor Sisig in San Francisco.In South and Southeast Asian cooking, lemongrass commonly conspires with ingredients like garlic, galangal (and/or ginger), cilantro, Thai basil, shallots, lime leaves, and coconut milk to create bold, complex flavors. .

Can You Eat Raw Lemongrass?

When eaten in its fresh, raw form lemongrass has a strong citrus flavor.Additionally, Asian cuisines commonly use lemongrass in the preparation of poultry, seafood, beef and fish.As a tea, lemongrass has common use in Togo, Latin American countries and the Democratic Republic of the Congo.It may make your heart work more efficiently, help does not raise your blood sugar and acts as an antioxidant.Additionally, lemongrass contains the minerals calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese and selenium.One serving of lemongrass also contains approximately 68 calories, according to the USDA National Nutrient Database. .

How to Harvest Lemongrass for Cooking and Herbal Tea

When I give my raised bed talks, I usually tell the audience that I like to plant lemongrass in place of a spike or dracaena, in my ornamental pots because it provides that lovely dramatic height.I love drying lemongrass for herbal tea, and come fall, when I fire up the crockpot, I toss it into hearty curries.There are health studies that show lemongrass can reduce inflammation, lower cholesterol, and relieve anxiety, among other benefits.I have found it challenging to grow lemongrass from seed, so I usually purchase plants each year.It doesn’t mind slightly moist soil, but you don’t want to overwater, which can cause the plant to rot.I’ve actually found lemongrass to be pretty drought tolerant compared to other herbs I grow.Wearing gardening gloves, I use my herb scissors to snip the leaves from the base of the outside of the clump to dry for tea.If you’re not saving the whole plant, you can pull it out of the pot in the fall, dust off all the soil, and separate each culm to store for the winter.Wrap them tightly in plastic to freeze, or put into freezer bags, and simply pull out a stalk for cooking as you need it.I find lemongrass stalks to be quite woody and fibrous (I found this out the hard way after biting into a huge piece once in a bowl of coconut soup), so I don’t generally mince it in my dishes.I use pieces of the stalks in chicken curry and Thai coconut soup, but I’ll fish them out before serving.However, do make sure if you want to eventually save all of it (leaves and stalks) for freezing or drying, that you get to it before your region’s first hard frost.I’ll move my pots to the warmth of the garage for a night if I haven’t had a chance to save all the lemongrass beforehand.Put your wee bit of lemongrass in a sunny window and change the water daily (or as often as possible).Lemongrass is a tropical plant, so you’ll want to make sure you’re well past your region’s frost-free date before bringing it back outside in the spring. .

How to Cook with Lemongrass: Shopping, Storage, and Recipes

Lemongrass is one of those irreplaceable ingredients, often found in Thai, Vietnamese, and other Southeast Asian dishes—if you leave it out, or try to approximate its flavor with other things, you’ll be missing something vital.The good news is, it’s pretty easy to find these days, and while the tough stalk may seem intimidating, it’s not difficult to prepare fresh lemongrass.The parts used in cooking are the woody stems at the base of the plant (the leaves can be used as well, but unless you’re growing your own lemongrass, you won’t usually find them attached to the stalks).It’s a pretty decent option if your only other one is doing entirely without, but be sure the label only includes a minimum of ingredients—there will usually always be a few additional preservatives, but you don’t necessarily want things like fish sauce, chiles, garlic, etc.In Wet Curries, Soups, Stocks, Stews, and Simmered Sauces If you just want to infuse a liquid with lemongrass flavor, simply cut the trimmed stalks into shorter pieces that will fit well in your pot, smash them with the back of a heavy cleaver, a mallet, or even the bottom of a wine bottle to release the aromatic oils, then toss them in the pot to simmer away, and fish the pieces out just before serving.Try adding them to chicken noodle soup, vegetable stock, or rice as it’s cooking, or boil the pieces with sugar and water to make lemongrass syrup to use in drinks and desserts.Chop off enough of the top and thick bottom end so that you’re down to the paler, more flexible few middle inches of the stalk, and peel off another outside layer or two if need be (but save these tougher scraps in the fridge or freezer to use another time, as indicated above).You can use these thin, tender rounds as-is (like in the classic Thai salad yum takrai), or chop them even finer, either by hand or in a food processor.Vietnamese Grilled Shrimp Salad Lemongrass vinaigrette elevates even the most common bowl of lettuce, and sliced lemongrass stars in several Thai salads, but in this Vietnamese bowl of goodness, the aromatic herb is blended with garlic, Sriracha, fish sauce, and brown sugar to coat grilled shrimp that perch atop a pile of fresh, crunchy vegetables, slippery noodles, and herbs.Here, the tough parts of lemongrass stalks are boiled to make a simple, refreshing tea, perfect served chilled in the summer. .

Lemongrass Tea: 10 Benefits

Lemongrass essential oil is used in aromatherapy to freshen the air, reduce stress, and uplift the mood.Lemongrass is also used as a folk remedy to promote sleep, relieve pain, and boost immunity.Keep reading to learn how drinking lemongrass tea may help deliver these potential health benefits.Further research found lemongrass oil and silver ions may work together against several types of bacteria and fungus in vitro.It has anti-inflammatory properties Inflammation is thought to play a role in many conditions, including heart disease and stroke.According to the Memorial Sloan Kettering Cancer Center, two of the main compounds in lemongrass, citral and geranial, are thought to be responsible for its anti-inflammatory benefits.This occurs either by causing cell death directly or boosting your immune system so that your body is better able to fight-off cancer on its own.A 2012 study on rodents published by the National Institutes of Health showed that lemongrass may also be effective against gastric ulcers.The study found that the essential oil of lemongrass leaves can help protect the stomach lining against damage from aspirin and ethanol.A diuretic makes you urinate more often, ridding your body of excess fluid and sodium.Although these findings are exciting if you have high systolic blood pressure, researchers caution that men with heart problems should use lemongrass in moderation.This can help you avoid dangerous drops in heart rate or increased diastolic pressure.A study published in the Journal of Advanced Pharmaceutical Technology & Research showed that lemongrass oil extract helped to lower cholesterol in animals.It may help relieve symptoms of PMS Lemongrass tea is used as a natural remedy for menstrual cramps, bloating, and hot flashes.Additionally, according to an article published in the Journal of Advanced Pharmaceutical Technology & Research , lemongrass oil is useful in helping to cool the body.Stop drinking the tea or cut back if you experience side effects.To make sure you get a high-quality, pure product, only buy herbal tea from a reputable manufacturer you trust. .

LEMONGRASS: Overview, Uses, Side Effects, Precautions

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Lemongrass

This citrusy plant plays a starring role in many Southeast-Asian cuisines, adding its unique flavor to everything from curries to cold drinks.In addition to its uses in the kitchen, it’s valued medicinally as a remedy for a wide range of ailments, from stomach troubles and fever to depression.Much of lemongrass’s flavor is concentrated in its lower, cane-like stalks, which is why most markets sell them already trimmed of their leafy tops, leaving just a few short, spiky blades still attached.To infuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces.To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so. .

Lemongrass

Lemongrass look a little like fat spring onions, with the same swollen base, but the stalk is woodier, and composed of tightly packed grey-green leaves.To use whole, slice off the very bottom of the stalk, and peel off any dried-out layers, then bash the woody top end with a rolling pin to soften, and help release some of the aromatic oils. .

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