Cymbopogon citratus (1 pack = 10 plant)

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Cymbopogon citratus

Scientific name / local name  :   Cymbopogon citratus

Origin :   Sout-east Asia

Flower colour :   grass like

Soil :   well drained, rich soil

sun/shade :   semi shade to full sun

watering :  plenty

Hardiness/ temp. ( C)  :   10 Celsius

Height :   100cm

 

Overall information

The famous lemon grass. Grow your fresh homegrown lemon grass. Easy plant but needs a lot of water.

Morphology[edit]

Cymbopogon citratus is part of the grass family, Poaceae. They contain simple, bluish-green leaves with entire margins and are linear in shape. The blades tend to be 18–36 inches long. Like other grasses, the leaves also have parallel venation.[5]

Distribution[edit]

Cymbopogon citratus is native to Island Southeast Asia (Malesia). It has been introduced extensively to South Asia since precolonial times. After the World War I, lemongrass was introduced to MadagascarSouth America, and Central America. It has now been naturalized throughout the tropics and subtropics worldwide.[6]

In its native range, Cymbopogon citratus is known as serehserai, or serai dapur in Indonesia and Malaysia; and tangladsalai, or balioko in the Philippines.[6]

Culinary uses[edit]

Knots of C. citratus leaves sold at a supermarket in the Philippines

Ready-to-use bundles of lemon grass, galangal, lime leaves, and, for chicken tom yam, also turmeric, are sold at Thai markets.

Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.[7]

The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness.

In Sri Lanka, lemongrass is known as sera (සේර). It is used as a herb in cooking, in addition to its use for the essential oils.[8]

Lemongrass in Thailand is called takhrai (ตะไคร้). It is the essential ingredient of tom yam and tom kha kai. Fresh thin slices of lemongrass stem also used in miangpla, as a snack food.

 

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