PDC LESSON 6.5 LEMON GRASS
PERMA
COURSE AGRO-ECONOMY
Lemon grass is a favourite with many Permaculture gardeners as it makes such an attractive garden border all on its own. It is also easy to mow along the edge of a lemon grass border, as there are no hard barriers to watch out for.
Make
sure to plant it far away enough from the edge of the garden so it doesn’t
encroach onto the available garden space.
Cutting
the lemon grass periodically for mulch is perfect as it isn’t bulky like pigeon
pea and arrowroot. Lemon grass used a mulch is very similar to using hay bale
mulch except it has more nutrient value and it’s right there where you need it.
Makes sense, doesn’t it? Don’t forget to cut some for a well-deserved cup of
tea when you take a gardening break.
Troubleshooting
Few pests bother lemongrass.
This herb is actually sometimes used in concoctions to repel insects.
Occasionally, though, spider mites will attack plants overwintering indoors.
As lemongrass grows, it forms
a tight clump that’s difficult to dig into. Use a sharp spade or hatchet to
remove roots in early spring. Slice it like a pie, then pry slices of roots
free. Keep an eye on plants in pots. With sufficient water, roots can quickly
fill a too-small pot and burst it.
Harvest and Storage
Harvest lemongrass for its
bulbous stem bases, rich with lemony flavour, or clip leaves for infusing tea
and soup stock.
Start harvesting as soon as
plants are 12 inches tall and stem bases are at least ½-inch thick. Cut stalks
at ground level, or hand-pull entire stalks. You want to get the entire swollen
base, which resembles a scallion or green onion. If a few roots come up with
the stalk, don’t worry: It won’t harm the plant.
The edible portion of
lemongrass is near the bottom of the stalk. Carefully cut off the grassy top
part of the plant; use caution, as this can be razor-sharp at times. Leaves can
be bundled and added to the liquid in a teapot or stock pot, then simmered to
infuse lemon flavour into the brew.
Take the lemongrass base and
peel the outer fibrous layer to expose the inner white, reedy part. To store,
freeze this part either whole or chopped. To make slicing easier, first crush
the stem base with the flat blade of a knife. The heart of the stalk (the part
you want) has the consistency of soft butter and will then slice easily.
Uses
Lemongrass is best known for
its use in Asian cuisine, especially Thai and Vietnamese. In the kitchen, use
tender inner stalk bases in stir fries, salads, and sauces. To freeze
lemongrass, store thinly sliced pieces in single layers in zipper-seal bags. To
use, break off as much as you need for individual dishes. Or, freeze lemongrass
minced or as a purée.
Leaves make a great addition
to marinades and can be steeped in hot water for tea. After use, add leaves to
your compost pile or puree them and scatter them in the grass along the edges
of a patio or deck to help deter insects. To dry leaves, bundle them and hang
them upside down in a dark place until dry. Store in tightly sealed jars. Dried
lemongrass retains its flavour up to one year.
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