Lemongrass

Lemongrass provides a good contrast to other broad-leaved herbs in your garden, and its lemony aroma and taste adds another possibility to your recipes. Grown in clumps, this grass can reach a diameter of five feet. It has narrow pale green leaf blades with branched stalks of flowers.

Uses

In cooking, the leaves are used as a lemon seasoning; or it is also used in combination with other flavors in Asian dishes. The more tender inner leaves and white bulb are often chopped and added to stuffings and salads. Try adding the dried herb to fresh steamed vegetables or to add flavor to a tea. Lemongrass oil is used by aromatherapists to lift a mood. Taken as a tea, lemongrass (not the oil) can be used to treat digestive problems by reducing cramping. The dried leaves can also be added to potpourri.

Growing

Lemongrass can easily be started from seeds. An easy way to start them is to take an empty plastic mushroom or frozen food container and punch some holes in the bottom for drainage. Place moistened potting soil inside and sprinkle the seeds in, and cover lightly with soil. Tamp down slightly and enclose in a clear plastic bag until sprouted. Plant outside in a sheltered area after last frost. Lemongrass likes at least six hours of sun a day. Keep well watered. It can be kept outside all year round in zones 9-10. All other zones should either keep in a pot or lift in the fall and place in a pot, and bring indoors for the winter. Clumps can be divided to make new plants. This plant is virtually pest free!

Recipe
(from 'The Good Herb')

Blueberry Breakfast Cake with Lemongrass

Ingredients:
1 cup whole wheat flour; 1 cup unbleached white flour; 1 tablespoon ground dried lemongrass; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup blueberries; 2/3 cup skim milk; ¼ cup frozen orange juice concentrate, thawed; 2 tablespoons canola oil; 2 tablespoons all fruit apricot jam.

Directions:
Preheat oven to 375 degrees. In medium bowl, combine flours, lemongrass, baking soda, baking powder and blueberries. In small bowl, combine milk, orange juice concentrate and oil, and beat until well combined. Pour into flour mixture, mixing well but do not over- mix (about 15 strokes). Lightly oil and flour a deep nine inch pie dish. Add batter and even out the top with a spatula. Bake about 20-25 minutes, until a thin knife comes out clean. While the cake is still warm, spread on jam. Let cool completely before slicing.

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