When life gives you lemongrass, make something tasty!
Lemongrass, a tall perennial grass, is probably best known and used for its distinct lemon flavor and citrusy aroma. An indigenous plant to India and tropical regions of Asia, lemongrass is commonly used in teas, soups, and curries. The lemongrass stalk measures about twelve inches long, almost all of the flavor is contained in the bottom 5 inches of the stalk. To use for cooking, cut away thinner top portion of the stalk and peel away the tough outer edges to access the more tender part of the stalk. After peeling, lemongrass is quite fibrous, you can use the whole stock to infuse flavor, then remove it before serving, or chop the stock finely and add directly to your recipe. Remember, the longer it cooks, the more intense the flavor. If you want a lighter lemongrass flavor, add the stalk near the end of the cooking cycle.
There are many health benefits of lemongrass.
Lemongrass is a source of essential vitamins such as vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin) B5 (pantothenic acid), B6 (pyridoxine), folate and vitamin C. It also provides essential minerals such as potassium, calcium, magnesium, phosphorous, manganese, copper, zinc and iron, which are all fundamental for a healthy body. As a detoxifier, lemongrass helps in cleansing and flushing harmful toxic wastes out of the body. Detoxification helps in better regulation of various organs of the body, including the liver and kidney, while also helping to lower the levels of uric acid. The diuretic effect of lemongrass helps to increase the quantity and frequency of urination, which overall helps in maintaining digestive health, eliminating accrued fats, and assisting in maintaining a clean system. These are only some of the health benefits of lemongrass.