A single blade with a blast of citrus!
While there are two types of lemon grass, Cymbopogon flexuosus (East Indian) and C. citrates (West Indian), C. citrates is the most sought-
after culinary variety. Both sport skinny emerald-green leaves in fountainous sprays up to 4 feet high. However, the West Indian variety has long been prized for its flavorful leaves and bulbs.
Lemongrass is native to the islands of Southeast Asia where wild plants for centuries have been foraged for aromatic stalks and essential oils to use both culinarily and medicinally. Eventually it spread to the rest of Asia, Africa and Australia, where it was naturalized in home gardens. After WWI, lemongrass was introduced to Central and South America, the Caribbean, Mexico and the US. Today it is purposely grown worldwide.
In Laos, Thailand and Vietnam, lemongrass is pulverized in tall mortars, then combined with garlic, kaffir lime leaf and other herbs to make curry pastes. The South Pacific Islands also include it in their recipes. The leaves and bulb at the base are both used for their very citrusy-lemony scent, making lemongrass a very popular ingredient in raw, as well as cooked dishes. Its essential oils are used commercially in soaps, cosmetics and perfumes. It’s a minor source of vitamins and minerals as well.
When using it raw, the outer leaves need to be removed and the bulbs should be peeled. Once the central pale-yellow hearts are revealed, they can be finely minced and then used in salads, blended into pastes, infused in sauces, marinades, and dressings, and used in soups, stews, curries, and desserts. After bruising them with a wooden mallet to release aromatic oils, tougher outer leaves cut in half can be used to infuse longer cooking dishes (soups, stews and sauces) with flavor, and then discarded when the cooking process is done. The real kicker is that lemongrass doesn’t curdle creamy sauces, custards and other dairy-based dishes, since it lacks the acid in citrus fruits.
Although a tropical plant, fortunately for those who live in colder regions, lemongrass grows quite well in a large pot with good quality, well-draining potting soil. You’ll want to start seeds early in spring, sowing inside ¼” deep in well-moistened sterile seed mix. Keep on a heat mat until it sprouts in about 7-10 days, then place under lights. Once seedlings have true leaves they can be potted up in 4” pots. Their final pot (for seedlings as well purchased plants) should be about a five-gallon size.
Pots can be put outside once frost danger is past. Feed with high nitrogen fertilizer. Put lemongrass outside in full sun and protected from wind throughout the growing season. Water it frequently to make sure it doesn’t dry out. Harvest leaves and bulbs during the growing season when stalks are about ½” thick. Bring pots inside to over-winter and cut stalks back to about 5” high. Put them in a sunny spot and keep them moist but not overwatered. Put pots out again in May, and soon you’ll get to snip your first lemony zip!
Resources:
Urban Farmer Seeds
Lemongrass – From Seed to Harvest
Britannica
https://www.britannica.com/plant/lemongrass
Inherited Seeds
https://inheritedseeds.com/products/lemon-grass
Specialty Produce
https://specialtyproduce.com/produce/Lemongrass_320.php
Sources for Seeds and Plants
Inherited Seeds
Tomorrow Seeds
Eden Brothers
Almanac Planting Company
Colonial Creek Farm
Logees
Recipe:
Lemongrass Custard
1½ cups milk (soy or almond can be substituted
1 cup cream (soy or almond milk)
¼ cup organic sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 stalks lemongrass, roots trimmed off
2 tablespoons fresh grated gingerroot
6 eggs, warmed at room temperature for 30 minutes or 15 minutes in warm water
fresh lemon zest
6 custard cups
Baking or roasting pan large enough to hold custard cups and deep enough for water bath to cover them half way up.
Oil custard cups then place them in the baking pan.
Bring the cream, lemon grass and gingerroot just to a boil. Remove from heat and let steep for one hour. Pour mixture through strainer into large bowl, pressing lemongrass and gingerroot to extract liquid. Discard lemongrass and gingerroot.
Preheat oven to 325°F and bring a teakettle full of water to a boil.
Stir sugar, vanilla, and salt into the milk mixture and whisk thoroughly until the sugar dissolves. Mix eggs in a small bowl until well blended; then pour into the milk mixture while whisking slowly until thoroughly blended.
Ladle custard mixture into greased custard cups. Carefully slide baking pan into oven. With oven rack still out carefully pour boiling water into pan until it comes halfway up the sides of the custard cups. Bake custard about 35 minutes until it jiggles when shaken. Then remove from the oven and lift each cup out of the pan onto a clean towel. Let cool about 15 minutes, then refrigerate until cold. Serve with dollops of whipped cream topped with fresh lemon zest.
Oregon State University Extension
