Lemongrass

The Lemongrass Plant

A tall, tufted grass with long, sharp, blades, lemongrass is native to Asia but now cultivated in warm climates all over the world, including India, China, England, Sri Lanka, Egypt, Thailand (where it's called takrai), Paraguay, Africa, Central America, South America, and even the warmest areas of the United States (California and Florida). A member of the grass family ( Gramineae ), lemongrass is a fast-growing plant that's harvested four times per year. In the tropics it grows as a perennial, but elsewhere it's an annual.

There are two species of lemongrass-- Cymbopogon flexuosus and Cymbopogon citratus --and many varieties. C. flexuosus , also known as East Indian lemongrass, cochin, or Malabar grass, is native to India, Sri Lanka, Thailand and Burma. C. citratus , also known as West Indian lemongrass or fever grass, is native to India and Ceylon. While the two species are interchangeable, C. citratus is considered the better choice for cooking.

By the way, citral is the ingredient in lemongrass that imparts its lemony scent. Citral is also a key component of lemon peel.

A Glance Back

Lemongrass has long been used as a food flavoring in Asia, and in India the fresh leaves have been crushed in water and used as a hair wash. Africans and Indians have both treated fevers with lemongrass tea (hence the synonym fever grass), and they've used it for washing and perfuming the body.

Using Lemongrass

Lemongrass' distinctive flavor and aroma--lemony, of course, with a hint of ginger--is a mainstay in a wide variety of cuisines. You'll find it in Thai, Vietnamese, Caribbean, Indonesian, Malaysian, Sri Lankan and Indian cooking, for example, often in combination with meats, poultry, seafood, and vegetables, in salads and main dishes. It combines especially well with coconut milk, chicken and seafood, and with garlic, chilies and cilantro.

Lemongrass' delightful taste isn't too dominant, so it's easy to experiment with it. Try it in curries, marinades, stews, hot and sour seafood soups, pickles, teas and other beverages, and even baked goods and sweets.

Fresh lemongrass stalks are available in some U.S. supermarkets today. To substitute dried lemongrass for fresh in your recipe, use one teaspoon per one fresh stalk or two teaspoons fresh chopped lemongrass.

The fresh scent of lemongrass is also put to use in cosmetics and perfumery.

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