Lemongrass (Cymbopogon citratus) is a shrub-like herb with a distinct lemon aroma and flavor. It is native to the tropical regions of Asia and the Indian subcontinent. Its also relatively easy to grow in a home herb garden and is a nice plant for containers.
Dried or fresh lemongrass is commonly used to make herbal teas and other drinks. When cooking with lemongrass, you can use fresh, dried, or powdered leaves. It is popular in many Asian cuisines and adds an intriguing flavor to soups and stews.
This herb has a pungent lemony, herbaceous, and sweetly floral flavor that works well with both sweet and savory foods and beverages. Some people say that its aroma is reminiscent of citronella. This is no coincidence because the two plants are closely related. Lemongrass is a natural mosquito repellent.
One of the most common ways to use lemongrass is in tisanes, which are often called herbal teas.
Fresh or dried lemongrass can be steeped or boiled to make an herbal infusion or decoction. You can chop the fresh leaves or simply break up dried leaves. Generally speaking, about one teaspoon of lemongrass leaves per cup of boiling water is a good ratio.
Lemongrass is also an ingredient in many herbal tea blends. It is particularly popular in green tea blends. Due to its healing properties, its also found in detox teas. At times, you might even find it in Americanized masala chai spice mixtures, especially those that include plenty of ginger.
Sow seeds outdoors when danger of frost is past or start early indoors.
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