Lemongrass grows in a bushy clump, increasing in size each year. The roughish, narrow leaves bend gracefully outward and have a slightly sticky texture. They are pale green and at certain times of the year are rust-colored at the tips. The foliage has a deliciously subtle lemon scent. We have not seen it flower during the many years that we have grown this herb. Lemongrass is a comparative newcomer to our herb gardens. It is a native of Asia, where it has been used for culinary and medicinal purposes for many years. This herb is relatively unknown in European cooking and herbal medicine, but its delicate flavor and health-giving properties are becoming more widely recognized.
Cultivation
In spring the old leaves should be cut down to where the new shoots are appearing, then divide the roots by digging well down into the ground with a spade, cutting cleanly through the main bush and taking as many clumps as you can without damaging the parent plant. Put the new shoots into prepared ground immediately, firm down the soil and water well. In mild areas the clump may be cut through and divided in the same way at any time of the year. The ground is prepared by turning over the soil on the chosen site and making several drills ready to take the new plants.
In temperate climates lemongrass will grow easily in the garden through all seasons; however, it does not like dry conditions, and flourishes best in a sheltered position. If your winters are cold and frosty, lift plants in mid-autumn (mid-fall), put into pots with a good soil mixture and keep indoors until spring, when they can go back into the garden. By the way, if the plant is becoming spindly and ungainly at any time, cut about 6 inches (15 cm) off the tops of the leaves. This will ensure that the plant regains its attractive bushy appearance.
Harvesting and processing
In autumn (fall), when the grassy clump is thick and green, cut the leaves back to within a couple of inches of the base. They may be dried by hanging them in bunches in a shady, airy place, or spreading them out on airy racks or on clean newspaper. As the leaves are full of etheric oils, they will dry quickly. When ready, cut them with scissors into short lengths and put into clean, dry, airtight containers. The swollen stem can be bruised and used whole or cut into slices.
Various uses
Culinary
Lemongrass is a popular ingredient in many Asian dishes. Lemon- grass is called “akrai” in Thailand. The tips, the tender shoots, and the leaves are all used whole and then discarded before serving. Try snipping a few fresh pieces of leaf into a pot of tea for a refreshing, lemony flavor. In European cooking, a bunch of lemongrass leaves put in the water when steaming or simmering a chicken or fish, gives a delicate and delicious hint of lemon. The flavor of numerous other dishes can be enhanced by using the leaves in the same way.
Medicinal
Lemongrass taken as a tea, or in tablet form, has a tonic effect on the kidneys. The tea is beneficial during a fever, and either hot or iced, is very refreshing in hot weather. Lemongrass also has a wonderful effect on the skin, making its cosmetic use especially helpful for people of all ages.
Cosmetic
Lemongrass oil contains vitamin A and, used externally, improves the skin. When taken internally as a tea, or in tablet form, it helps to clear the complexion, giving it a fine texture and luminous glow. Teenagers with skin problems will benefit from a course of lemongrass tablets, or by drinking the tea. An extra bonus is that lemongrass taken in this way gives the eyes a bright, clear look. When a few drops of lemongrass oil are added to bathwater, the pores of the skin will open and absorb the essential elements from the oil.
Companion planting
A clump of lemongrass in the vegetable garden will have a good influence on plants in its vicinity, as all vegetables are improved in flavor by aromatic herbs growing nearby.
