What’s Lemongrass?

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There are many related species of citronella grass, all belonging to the grass family, Poaceae. East and West Indian lemongrass are popular names for Cymbopogon flexuous and Cymbopogon citratus, respectively. The herb is evergreen, native to Southeast Asia, India, Myanmar, Thailand, Sri Lanka and Australia. The so-called West Indian lemongrass may have originated in Malaysia.

Description. Lemongrass’ tight foliage ranges from blue-green to gold, and the flowers are white, cream, or green. C. flessuosa grows to a height of 8 feet (2.4 m), while C. citratus ranges from about 3 to 5 feet (0.9 to 1.5 m).

Gardening. Lemongrass prefers moist soil and full sun. It can be propagated by dividing the root group. The leaves can be dried or frozen. Dried leaves must be rehydrated before use. Information differs on whether to use the bulbous stem end, the leaves, or both and how, so consult a recipe for use you have in mind to see what it recommends.

Food and other uses. Lemongrass is very mild, ranking only one on the hotness scale. It is most closely associated with savory dishes and Thai, Vietnamese, Cambodian, Indonesian, and Indian cuisines. The herb is used in curries, stir-fries, soups, and marinades. For example, it can be sauteed, mixed with soy sauce and spices, and used as a marinade. It is also popular with seafood. Lemongrass is often used in combination with coconut milk.

Lemongrass herbal tea is made by pouring boiling water over the leaves. Sweet dishes are less common, but include sorbets, ice creams and spiced fruit. It has most frequently been available as a spice or spice blend component since 2000, but it is far from being an ordinary food product. Although citronella is a popular lemon-scented insect repellent, citronella has recently been used more frequently in non-DEET formulations. The plant is also used as an ornamental grass.

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