Lemongrass

 Many times this summer I have enjoyed making delicious, fresh Lemongrass, Cymbopogon citratus, tea from my beautiful, full, ever-sweet Lemongrass plant.  I remember my sweet friend Dorothy giving me a black plastic pot with just two skinny sharp leaves sticking up, and saying, “Here’s some Lemongrass for you”.  Well before you knew it, those two tiny leaves became a full-bodied, large incredible herb that I use all summer long.  To harvest fresh Lemongrass you need to cut the leaf way at the bottom of the plant.  This thick part of the leaf, which is whitish, is where the best flavor is.  Off course I use the entire leaf as well, each cut up in smaller pieces.  You need to gently boil the Lemongrass for awhile (approximately 15 minutes) to help release the flavor.  Then I let it sit on the stove for awhile to steep even more.  Finally I strain it and I like to add a little honey.  It is wonderful hot, but these days I like it iced.   It keeps well  in the refrigerator for at least three days staying tasty, fresh and wonderful.

 Lemongrass is not only refreshing but quite medicinal too.  Lemongrass, one of it’s common names being Fever Grass, is used just for that, fevers.  It is also useful for coughs and colds.  It can promote perspiration and excretion of phlegm; eases stomach cramps, and is especially useful for children and infants. Lemongrass is also considered a stimulant so you can use it as such. Lemongrass also has significant anti-fungal properties, acts as an anti-oxidant and also acts as an insect repellent.

 Last week, even my non-herb enthusiast visiting niece, loved the Lemongrass tea I made for her.  I gave her some to pack in her suitcase and she called the next day after arriving home wondering if she could grow it in Chicago.  What do you think?  I told her most likely in a pot in the summer, then bring it indoors.  I wonder if any of the nurseries up there will carry it.

 Anyway, if you don’t have a Lemongrass plant, get one.  When winter is approaching, just cut it down to the ground, mulch it heavily and it will arrive again in the spring. A perennial member of the Poacea (Grass) family, Lemongrass can be enjoyed as tea, in soups, stews and many Vietnamese dishes and as a valuable and safe medicinal plant.