Lemongrass,also known as Capim-cidrao,Fever Tea,Melissa Grass,and Sereh,is native to tropical Southeast Asia.

How to Use Lemongrass.

Lemon grass Extract INCI Name Cymbopogon Schoenanthus Extract CAS 89998-16-3 EINECS ELINCS No 289-754-1 Lemongrass stalk extract Lemongrass Extract Cymbopogon citrates Citronella extract Squinant extract photo picture image For a lemony herbal tea, steep fresh clippings of the grassy parts in hot water. Fresh leaves also add a lemony tang to ice cream or salad dressing. Tender, chopped stalks are great in spring rolls, desert cakes and soup or when used to flavor oil or fish dishes. To harvest the stalks, gently yank a stem or two from the pot, roots and all. The remaining stalks will continue to reproduce throughout the growing months. My cat goes wacky for lemongrass so keep yours out of kitty's reach or grow a pot just for her.

Until recently, lemon grass, or Takrai as it is known in Thailand, was primarily grown in India, Indonesia, and South East Asia. But as the popularity of Thai cuisine grows around the world, the demand for it has increased. It is now grown in Florida and California as well. Lemon grass has an intriguing, lemony perfume without the bite that lemons can add to a dish. The taste is refreshing and light, with a hint of ginger. These qualities make it blend well with garlic, chiles, and cilantro -- ingredients common to the cuisines of Indonesia and Thailand. It is most often used in curries, marinades, stews, and seafood soups as it needs liquids to bring out its essential oils. Its citrus taste helps to lighten some of the richer tasting dishes. Lemon grass is also used as the basis of a popular drink in the tropics, and as a tea.

Lemon grass can be used either fresh, dried or powdered. The fresh stalks can be found in Asian markets and now in many health food markets. Be sure to buy ones that have plump bases and long, blade-like green leaves: these will be the freshest ones. When using it fresh, strip off the tough outer leaves and cut off the bottom root portion. Slice the bulbous end into rings about 1/4" in size on a diagonal. Cut into longer strips if you are not going to strain your dish so you can remove these course pieces before serving. Bruise the pieces before adding to release the flavors. Lemon grass freezes well which is a good thing, since it is usually sold in large bundles, far more than I can use at once. It can be stored whole in the refrigerator in plastic for up to two weeks, but usually I'll just go ahead and prep it at the moment and place it in a plastic bag in the freezer. It holds well for up to five months. If using dried lemon grass, soak in hot water to reconstitute. The powder, called sejeh, is mostly added to curry pastes and used in beverages.

Lemon grass has been used for centuries in Indonesia and Malaysia by herbalists and in Ayurvedic herbalism. It is used in teas to combat depression and bad moods, fight fever and as well as nervous and digestive disorders. Studies show that lemon grass has antibacterial and antifungal properties. The oil is used to cleanse oily skin, and in aromatherapy it is used as a relaxant. Valued for its exotic citrus fragrance, it is commercially used in soaps, perfumes and as an ingredient in sachets.

When buying lemon grass fresh, be sure to check the bases to see if there are any vestiges of roots. If so, you have a bonus -- you can take this stalk and start your own lemon grass plant. Place the root end in water with a bit of plant food and wait until the roots develop. Plant in an area that gets full sun but is protected from the wind. Being a native of the tropics, lemon grass prefers a sandy soil and plenty of moisture. It is a member of the grass family (Gramineae) and is considered a tender perennial. Outside of the tropics it is treated as an annual, since it is sensitive to frost. It grows well in pots (they prefer a lot of room). This way, you can transfer the pots to a green house over the winter in colder areas. Like most grasses, lemon grass is a quick grower, getting up to 6' tall under ideal conditions: outside the tropics it will grow to about 3'. It will even grow indoors with sufficient light and heat.

I find that lemon grass, with its delicate, long green leaves and ivory bases, adds an attractive contrast to the other plants in my herb garden. Its summertime flowers are green clusters tinged with red on the end of a curving stalk. Unfortunately, these are usually seen only in its native lands where conditions are ideal. As the lemon grass grows, it sends out new stalks from the central base. Once these are about 2 1/2" long and 3/4" wide at the base, they are ready to use. To harvest from your plant, just cut off the stalks you need leaving the rest to continue to grow -- a bit of the tropics in your own back yard.

Culinary Uses:

Lemon grass is widely used in the cuisines of Southeast Asia. The 'sweet-sour' lemony flavour of the leaves is used in herbal teas, or pieces can be tied together and used to flavour marinades and in cooking. The white, fleshy stem is chopped and used to flavour cooked dishes such as curries, fish or soups. If fibrous it should be discarded after cooking. Essential ingredient of Thai curry paste and Satay marinade. Lemon grass goes well with chicken, chili, coconut, ginger, pork and seafood.

Lemon grass (Cymbopogon citratus), a native of India, is widely used in Thai and Vietnamese. This is a very pungent herb and is normally used in small amounts. The entire stalk of the grass can be used.The grass blade can be sliced very fine and added to soups. The bulb can be bruised and minced for use in a variety of recipes. (see recipes).

The light lemon flavor of this grass blends well with garlic, chilies, and cilantro. The herb is frequently used in curries as well as in seafood soups. It is also used to make tea.

Lemon grass has an intriguing, lemony perfume without the bite that lemons can add to a dish. The taste is refreshing and light, with a hint of ginger. These qualities make it blend well with garlic, chiles, and cilantro -- ingredients common to the cuisines of Indonesia and Thailand. It is most often used in curries, marinades, stews, and seafood soups as it needs liquids to bring out its essential oils. Its citrus taste helps to lighten some of the richer tasting dishes. Lemon grass is also used as the basis of a popular drink in the tropics, and as a tea.

Reference:

1.Lemongrass,also known as Capim-cidrao,Fever Tea,Melissa Grass,and Sereh,is native to tropical Southeast Asia.

last edit date:10th,Mar.2010.

Available Product

Name:Lemon grass Extract
Serie No:P084
Specifications:10:1.20:1.TLC
INCI Name:CYMBOPOGON SCHOENANTHUS EXTRACT
EINECS/ELINCS No.:289-754-1
CAS:89998-16-3
Chem/IUPAC Name:Cymbopogon Schoenanthus Extract is an extract of the lemongrass, from Cymbopogon schoenanthus, Gramineae

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