Lemongrass When life gives you lemongrass make tea! Eat The

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Wild Birds Lemongrass or Lemon grass (Cymbopogon citratus) is a perennial, tropical grass native to South Asia, and South-East Asia. Due to its aromatic, citrusy scent and many health benefits, it is widely used in culinary, medicinal, and cosmetic applications. This ornamental grass not only looks good but tastes great as well..

Lemongrass When life gives you lemongrass make tea! Eat The

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Growing Lemongrass In USDA Zones 10 to 11. Gardeners who live in USDA zones 10 to 11 can grow lemongrass outside in the garden all year round. During the cooler weather, the lemongrass will be dormant and not put on much growth. However, once spring comes around, the lemongrass will spring back to life and grow prolifically over the warmer months.

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Lemongrass, also known as Citronella grass, goes by the Latin name Cymbopogon citratus. It probably originated in Sri Lanka or Malaysia, though it is not known in the wild. This is a tropical, evergreen perennial grass that is commonly cultivated outdoors in the tropics, subtropics, and warmer temperate climate zones.

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Fast-growing lemongrass is as handsome waving in the summer breeze as it is appetizing in your soups, stir-fries, and teas. Native to Sri Lanka and India, just like the crossandra, lemongrass is perennial in zones 10 and 11 but is often grown as an annual in other regions. The long, slender gray-green foliage adds gorgeous color in autumn.

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Lemongrass stalks are woody with a bulbous white to light-green base that grows about 4 to 6 inches long. The fibrous stem is wrapped with a tough outer layer of leaves. The inner and softer portion of the stem is the aromatic part used for cooking. Related: Plant Identification Guide - 400 Wild Plants That You Can Forage For

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Lemongrass growing in the tropics (Zanzibar). Lemongrass is an aromatic tropical grass cultivated primarily for culinary use. There are two of the 55 species in the genus Cymbopogon that are used almost interchangeably as lemongrass. The so-called East-Indian lemongrass (C. flexuosus) (also known as cochin or Malabar grass) is native to India, Sri Lanka, Burma and Thailand, while West-Indian.

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After placing the lemongrass into boiling water for about a minute, remove it and place it into ice water to cool it down. Once it is cooled, start trimming off the tops of the lemongrass along with the ends. This is important because most of the flavor is contained in the five inches of stalk above the base. After this, you will peel away the.

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If you're in zones 8b to 9, your job is easy: simply pull back the frost blanket (or mulch) and cut down the entire plant to just a couple inches above the tender white part of the stalk, removing all the brown leaves. (Do this for overwintered lemongrass too. You can start to harden off the plant outside once it's been pruned.)

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Two varieties are commonly found in nurseries: West Indian lemon grass (Cymbopogon citratus) and East Indian lemon grass (Cymbopogon flexuosus). Both can be used for cooking, but the thicker West.

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