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As a medicinal herb, lemon grass is mildly diuretic and a stimulant tonic. The herb promotes digestion of fats, and in Ayurvedic medicine a preparation of lemon grass with pepper has been used for menstrual and pms support. The herb stimulates perspiration, cooling the body in summer and lowering fevers any time of year.
With its lemony scent and hint of rose aroma, lemon grass is an essential ingredient in Thai and Indonesian cooking. Lemon grass grows wild in Indonesia, Indochina, and tropical Australia, and it is cultivated in southeast Asia and Sri Lanka as a culinary herb,
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Lemon grass or the local tanglad (scientific name: Cymbopogon ciatrus) is one of those wondrous herbs that one can always associate with Asian cooking Thai, Malaysian and Vietnamese homegrown meal enthusiasts always have this tropical grass at hand for its aromatic citrus flavor with a trace of ginger. Few people know that its other popular name is citronella - the common scent you usually find in candles, perfumes and soaps.
Parts Used
The lower portion of the stalk.
Typical Preparations
Universally used within tea blends for its flavor and aroma. Rarely seen in encapsulations or extracts, but equally as effective.
Sliced fresh lemon grass, or ground powder (1 teaspoon of lemon grass powder equals one stalk of fresh lemongrass)
Precautions
Take care to store lemon grass away from other foods and spices, as they make pick up its aroma. Soak dried whole lemon grass for two hours in warm water before using in cooking.
It medicinal application in excessive doses should be avoided while pregnant.
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