Lemongrass is not a citrus plant, but owes its name to the delicate lemon scent that the plant exudes. If you like Asian cooking, lemongrass is an indispensable condiment that gives many exotic dishes their typical touch. The spice tastes most intense when freshly harvested and is ideal for cultivation on the windowsill and outdoors during the summer months.
Carefully cut out the bulbs
You can cut fresh lemongrass stalks during the entire growth phase. In order for the plant to continue to develop vigorously, you should choose a clump with one or more new shoots already appearing on its side. Carefully separate the stems without damaging the delicate roots.
Don't cut lemongrass during the winter months. During this time, only remove yellow leaves, which unnecessarily cost the plant energy.
Clean lemongrass
Remove the outer stalks completely, as these are usually very tough and inedible. Stems with brown spots are also sorted out. Wash the culms carefully and cut off the lower third and the branched roots.
use in the kitchen
Then score the stem lengthways so that you can remove the hard outer layers. The inner white parts of the stalks are relatively tender and can be cut into fine rings and added to dishes, sauces or dips. Alternatively, you can crush the stalks with a flat iron or knife, cook with them and remove them from the food before serving. Related as a whole, the stalks serve as attractive skewers for Asian chicken or fish rolls, which they also give an interesting sour note.
Lemongrass tea, an exotic refreshment
Since the aroma in the green parts of the plant is extraordinarily intense, they are actually too good to throw away. From them you can prepare pleasantly sour lemongrass tea, which is very refreshing on hot days. For a cup of tea you need a heaping teaspoon of chopped lemongrass, which you fill into a disposable tea bag. Pour boiling water over the lemongrass and let the tea steep for about five to ten minutes.
tips and tricks
Occasionally the lemongrass grows tall in the pot, but does not develop any new shoots. In this case, cut off the green parts of the plant a few centimeters above the white base. This stimulates new shoots and the plant has enough strength to form new storage organs.
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