Lemongrass has been known for many years in South East Asia. From here it has spread over the last 10-15 years to now being cultivated in Southern Europe, Africa and America. In Asia, lemongrass is used as a substitute for lemon, which has very poor growing conditions in the tropics.
The part of the lemongrass, which is specially, used, taste wise, is the bottom part of the stem.
The flavour in Lemongrass comes from the content of lemon oils. Lemongrass does not contain any lemon acid. Lemongrass is used in coking, cosmetics, perfume, aromatherapy, mosquito spray and potpourri.
In coking, lemongrass is often used together with garlic, ginger, chilli and coriander to enhance flavours in spicy dishes.
The lemon flavour is harmonic in dishes containing fish, chicken, noodles, soups, and salads. Leaves and fibres can be used to flavour tee, and in medicine.
The lemongrass stems can be dried and pounded into powder.
Medicinal benefits: stomach ache, diarrhoea, headache, fever, flu, lice, ringworm and fungus.
Lemongrass is believed to be both antiseptic and supportive when slimming.
Lemongrass is best kept at zero degrees and 90% humidity. It is a good idea to keep the bunch in bags to avoid dehydration.