Lemongrass

Lemongrass (Cymbopogon citratus) is a tropical herbaceous plant that belongs to the grass family Poaceae. It is native to Asia, but is now cultivated in many parts of the world for its culinary and medicinal uses.

Description

Lemongrass is a perennial plant that grows in dense clumps up to 2 meters in height. Its leaves are long, thin, and bluish-green, and it has a strong lemony scent. The plant produces small white flowers in clusters.

Cultivation

Lemongrass grows best in warm, humid climates and well-drained soil. It is propagated by division of the root ball or from stem cuttings. The plant requires full sun and regular watering. In colder climates, lemongrass can be grown in containers and brought indoors during the winter.

Uses

Culinary

Lemongrass is widely used in Asian cuisine, particularly in Thai, Vietnamese, and Indonesian dishes. It is used to flavor soups, stews, curries, and seafood dishes. The leaves are also used to make a refreshing herbal tea.

Medicinal

In traditional herbal medicine, lemongrass is used to treat a variety of conditions, including digestive problems, nervous disorders, and fever. It is also used as a sedative and an antiseptic. Recent scientific studies suggest that lemongrass may have antimicrobial, anti-inflammatory, and anticancer properties.

See also

• List of culinary herbs and spices
• List of plants used in herbalism