9 must-know facts about lemon grass

The delicious smell of lemon grass isn't the only great thing about this plant. Here are some of the medicinal and culinary properties of lemon grass as well as advice on how to grow your own.

Usable parts: The stems

• Traditionally, lemon grass tea is used for digestive disorders, stomach pain, cramps and vomiting. It has also been prescribed against cough, fever, stress and exhaustion.
• It is known for its analgesic properties, and, as a tea, it calms sensitive and rheumatic pains.
• Applied externally, lemon grass essential oil can soothe headaches and abdominal, joint or muscle pain.
• For appropriate use, consult your doctor or herbalist. Lemon grass is not recommended for pregnant or nursing women.

• The delicate scent of lemon grass goes well with Southeast Asian cuisine, and it is often associated with coconut milk and chili.
• It is also suitable for western food, especially fish and seafood.
• Use the lower white part of the fresh stems and serve it thinly sliced, cutting in lattices to mitigate its fibrous texture.
• If you use the whole stems or large portions, split them to let out the smell and consider removing them before serving.

• There are about 55 species of cymbopogon.
• The best known is lemon grass (Cymbopogon citratus), one of the species with a citrus aroma. Narrow, leafy stems grow in clumps measuring 1.50 metres.
• It prefers temperatures between 18 and 38 °C, but it can also be grown in pots and harvested in winter (10 °C minimum).

Here are some varieties of lemon grass.

• Cochin grass( C. flexuosus ) is also grown for its essential oil.
• Citronella grass ( C. nardus ) and Java citronella also have a citrus aroma.
• Citronella geranium or palmarosa of India ( C.martinii ), exudes a scent of rose geranium when crushed.
• The related sofia variety, mistakenly called ginger grass, has a stronger scent.

• It prefers sun, well-drained soil, good heat and high humidity.

• Divide clumps carefully.
• The other species mentioned above can be sown.
• Feed them using an algae fertilizer.

• Water the plants regularly.

• Crown rot can develop if the soil is poorly drained or flooded.

• Gather the stems as needed.
• Cut the green top part in segments and dry them away from the sun.
• Put in airtight jars and use as an infusion.
• For the kitchen, wrap the lower, white bulbous portion in plastic wrap and store in the refrigerator for several weeks.