Lemongrass (Cymopogon citratus)
Have you ever grown lemongrass? Have you smelled or tasted lemongrass? There are so many amazing benefits of using lemongrass whether medicinally, in food or as a pest deterrent.
We grow it but ONLY in small amounts because getting it out of the ground at the end of its season is well….think about just removing a small clump of regular grass. How long does it take you? Well multiply that times at least 20! 🙂 If you would like to see more on removing the old lemongrass check it out here.
So the benefits? Here ya go! Read them and sip on a lemony tea – recipe below!
Triple Lemon Goodness Tea
Mix equal parts of:
Take two teaspoons and add 8-10 oz boiling water, steep covered 10-15 minutes.
Strain and drink, mmmmm good!
Lemongrass is used in many Asian dishes. You can peel off the rough, papery covering of the lower stalk to reveal a white stem. Slice this into small pieces for cooking in stir fry or you can,as I do, keep it in larger pieces and add to soups. Just remove the stalk before eating if it is a larger piece. There are some recipes below and the Tom Kha Soup is delicious, nutritious and a must for an immune boosting soup this winter.
The leaves can be cut into small pieces and dried for teas. ***Be careful, the leaves when fresh are a bit sharp to handle!***
Benefits of Lemongrass:
#1 – Insect repellent – the essential oil is excellent as a repellent to mosquitos.
#2 – The essential oils are relaxing and uplifting at the same time so use it topically as an infused oil or drink a cup of this aromatic tea.
#3 – Add the essential oil to skin salves as an analgesic and an antibacterial property.
#4 – Good for clear skin with its astingent properties – use in acne formulas.
#5 – Helpful for headaches and nervousness.
#6 – In Ayurvedic medicine a preparation of lemon grass with pepper has been used for relief of menstrual troubles and nausea.
#7 – Lemon grass is a mild diuretic and a digestive stimulant that promotes digestion of fats.
#8 – And because it just tastes so darn good. 🙂
#9 – JUST found this one out – plant all around your chicken coop or house to keep snakes away!
To Grow – Ahem – easiest plant in the world besides mint!
Cymbopogon citratus is a perennial grass that can be grown either in the garden or as an indoor (or outdoor) potted plant. It thrives in warm weather (it does not do well in extremely cold climates), grows from two to four feet tall, and — when used as a background for other plants — can add a tropical touch to the garden. Lemongrass seldom bears seeds and is almost always propagated from a section of root. That propagation, however, is easy: The plant thrives on nothing more than a sunny spot, rich soil, and plenty of water.
Read more: http://www.motherearthnews.com/natural-health/lemongrass-tea-zmaz78sozraw.aspx#ixzz3HjH5YSA9
Tom Kha Immune Soup
- 32 fluid oz bone broth soup (chicken bone broth recipe)
- 3 cans regular coconut milk (look for BPA free coconut milk)
- 2 big stalks lemongrass, sliced in large pieces
- 4 tablespoons fish sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 4 tablespoons lime juice
- 4 tablespoons minced ginger
- 8 cloves minced garlic
- 1 pack skinless chicken thighs, cubed in very small pieces (sometimes we use salmon instead)
- 8 ounces shiitake mushrooms, sliced
- 1 bunch bok choy, chopped
- 1 bunch of kale chopped
- 1 bunch green onions
- 2 carrots, chopped
- 1 tablespoon green thai curry paste
- 1 bunch fresh cilantro, chopped (leave the stems in!)
- Heat the bone broth and coconut milk in a large, heavy bottomed pan.
- Once the liquids are heated, add the fish sauce, tamari, apple cider vinegar, lime juice, ginger and garlic.
- Bring broth to a slow simmer, make sure it doesn’t boil, and do not cover it during cooking.
- When the broth is simmering, add the chicken, mushrooms, bok choy, kale, green onions, carrots and green curry paste.
- When the chicken is fully cooked and the carrots are tender, add the cilantro. After a minute, taste the soup and add some lime juice if desired.
- It’s ready to serve! A cilantro and red pepper garnish is a nice touch.
Reference: The Creative Herbalist – Rosalee de la Foret – Learning Herbs