Home Farm Herbery

How to Grow and Use Lemongrass

Lemon Grass Seeds - 'Cymbopogon Citrates'

Lemongrass is a fragrant perennial plant that thrives in warm climates and offers a lemony flavoring to dishes. Lemongrass can grow up to 5 feet tall, either planted in pots and kept indoors in cooler climates or grown outdoors in subtropical or tropical regions. Lemongrass is easy to grow from seed, requiring no special pretreatment in order to germinate. Plant the seeds in late January to March.

Fill a seed tray with a 2- or 3-inch layer of a mixture of equal parts organic compost, sphagnum peat moss and coarse sand. Place the lemongrass seeds ¼ “deep about 1 inch apart.

Spread a thin layer of organic compost or vermiculite to just cover the lemongrass seeds. Gently water or mist the seeds to moisten the potting mixture.

Wrap the seed tray in clear plastic cling wrap or slide the seed tray into a sealed plastic bag. Keep the seed tray at 70 to 75 degrees Fahrenheit.

Mist or gently water the seed tray daily to keep the seeds moist. Remove the plastic wrap or bag when the lemongrass seedlings sprout and place the tray in full sunlight. Seedling emerges in 14-28 days.

Home Farm Herbery offers the best heirloom Lemon Grass Seeds.

Once you have grown your lemon grass you can easily make Lemon Grass Tea and here is our recipe.

Bring the water to a boil over high heat in a medium saucepan.

Add the lemongrass and boil rapidly for 5 minutes.

Reduce the heat to low and simmer the tea for an additional 5 minutes.

Strain the stalks from the liquid. Stir in the sugar until dissolved.

Serve warm, or chill in the refrigerator and pour over ice.

However, should you not have any inclination to grow your own lemon grass, Home Farm Herbery offers the best dried Lemon Grass and here is the link.  

Here is our Authentic Tom Yum Kung Recipe

Serves 2 people:

Ingredients:

4 cups of water

1 cup of shrimps

5 medium sized mushrooms

2 limes

1 tbsp. of lemon grass

3 kaffir lime leaves

2 tablespoons of fish sauce

2 ½ tsps of cilantro 

3 chili peppers

1 tablespoon of nam prig pow

Caution: if you have a sensitive stomach, cut down the chili content to say one or even half a chili.

Cooking Instructions:

Boil the water in a 2 quart pot.

Peel the shrimp

Put the lemon grass in the water and boil for 4 minutes.

Pour the fish sauce and 1 juice of lime into a serving bowl

Crush the chili into the same bowl.

Remove the stems from the kaffir leaves and add the leaves to the pot.

Dice the mushrooms to 1 inch portions and add to the pot.

Add the shrimps and switch off the heat.

Scoop out the shrimp into the serving bowl after 25 seconds.

Pour the broth into the serving bowls.

Add the nam prig pow and sprinkle in the cilantro and serve.

If the soup doesn’t have the required punch, add more fish sauce or lime juice depending to flavor.

We carefully select our produce varieties for excellent taste and quality. Our produce is grown without pesticides or herbicides resulting in highly nutritious food and healthy soil.

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery