Lemon Grass

Also known as

Cymbopogon citratum

Introduction

With its lemony scent and hint of rose aroma, lemongrass is an essential ingredient in Thai and Indonesian cooking. Lemongrass grows wild in Indonesia, Indochina, and tropical Australia, and has been cultivated in Southeast Asia and Sri Lanka as a culinary herb and in India as a medicinal herb for thousands of years. It was considered by Paracelsus to be a cure-all and was his favorite and most revered herb.

Constituents

The essential oil of lemon grass (0.2 to 0.5%, “West Indian lemon grass oil”) consists mainly of citral. The herb also contains myrcene, nerol, limonene, linalool and beta-caryophyllene; the compounds make the essential oil subject to “curdling” when exposed to the air.

Parts Used

The lower portion of the stalk.

Typical Preparations

Universally used within tea blends for its flavor and aroma. Rarely seen in encapsulations or extracts, but equally as effective.

1 teaspoon of lemongrass powder equals one stalk of fresh lemongrass. Dried whole or cut lemongrass should be soaked for two hours in warm water before used in cooking.

Precautions

Not to be used medicinally while pregnant. Lemongrass has a strong aroma, you may want to store it separate from other foods and spices.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration.

This information is not intended to diagnose, treat, cure, or prevent any disease.

 

[siblings]