The lemon grass, also called sereh, is a plant species within the family of sweet grasses (Poaceae).
This species and some other Cymbopogon species are cultivated and used as spice and medicinal plants. The reed-like green parts of the plant, especially the juicy stalks and the base of the leaves, are mainly used fresh in the kitchen as a spice. Dried lemon grass is commercially available in pieces or ground, but has a weak aroma.
The long, fresh leaves are also used in many Asian countries (e.g. Thailand) to prepare thirst-quenching tea drinks. The stems are beaten softly before they are boiled with boiling water, so that the essential oils dissolve particularly well. Lemon grass gives herbal tea blends an exotic note.
Name: Lemongrass
Botanical Name: Cymbopogon citratus
Origin: Sri-Lanka
pot size: 12cm
Total height: approx. 35-40cm
Location: warm light
in the summer gladly outside, not under 7°C
Care: not hardy, avoid waterlogging, perennial. Special features: The thickened stalk parts of lemongrass, cut into fine rings, taste slightly peppery and smell delicately of citrus with a hint of coriander. It gives Thai curries and other Asian dishes an exotic aroma.
