Of all the lemon flavoured herbs, Lemongrass probably has the strongest scent and zesty taste. It is most associated with Thai cuisine and is used with other Thai spices such as garlic, fresh chillies, and coriander. However, it can be added to any dish that requires a fresh, lemony tang: fish, chicken, pork, curries, soup and marinades as well as hot or cooling drinks.
How to Use Lemongrass:
Unlike other herbs, there’s an art to using lemongrass. The part used is the inner section of the stalk. Cut off the stalk at ground level, slice off the lower, broader part and remove the tough outer leaves so that the yellow section remains. Chop that section into smaller pieces and bruise to release the lemon flavour. Add these during cooking but remove before serving. Alternately finely chop the inner stalk or blitz it in a food processor and add to the dish.
The upper green parts of the leaf can also be used for flavouring or infused to make a refreshing tea. Remove at the end of cooking.
Did you know that Lemongrass can support healing from colds and flu?
A strong infusion of Lemongrass will supply you with antibacterial and antifungal properties to help you cope with a cold, cough and flu. It is also loaded with Vitamin C to strengthen your immunity. Add to the infusion some cloves, a pinch of turmeric and “Rooibos or Honeybush” tea leaves. This simple concoction will relieve congestion and make you feel so much better.
Lemongrass is a perennial, clump-forming grass and should be cut back in spring to encourage new shoots. It grows about 1,5m high and 80cm wide. Plant it in full sun, in well-composted soil in a protected area of the garden.
*Disclaimer: Herbal information is not a substitute for medical advice, diagnosis or treatment.
Learn more about growing Lemongrass in the plant profile below!