The harmonization of tastes, the diversity of Thai food, and the many of Thai-herbs are a priceless heritage.
An herb with long, thin, gray-green leaves and a woody scallionlike base with a sour-lemon flavor and fragrance. Citral, an essential oil, gives lemon grass its sour-lemon flavor and fragrance. The tender inner core is chopped, like scallions, and used in Thai and Vietnamese dishes. The tough outer parts can be used to flavor soups and teas.
Lemongrass is native to India, Southeast Asia, and Oceania. It is widely used as a herb in Asian cuisine and also as medicinal herb in India. It has a subtle citrus flavor and can be dried and
powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood. Research shows that lemongrass oil has antifungal
Citronella grass (Cymbopogon nardus and Cymbopogon winterianus). These species are used for the production of citronella oil, which is used in soaps, as an insect repellent (especially mosquitoes) in insect sprays and candles, and in aromatherapy. The principal chemical constituents of citronella, geraniol and citronellol, are antiseptics. Besides oil production, citronella grass is also used for culinary purposes, as a flavoring. Citronella is usually planted in home gardens to ward off insects such as whitefly adults. Its cultivation enables growing some vegetables (e.g. tomatoes and broccoli) without applying pesticides.
In traditional medicine of India the leaves of the plant are used as stimulant, sudorific, antiperiodic, and anticatarrhal, while the essential oil is used as carminative, depressant, analgesic, antipyretic, antibacterial, and antifungal agent.
When I first fell in love with gardening, my biggest seducer was herbs. I found herbs to be not only one of the easiest types of plants to grow, but they were also the most fun to create a garden with - not to mention the most versatile group of plants out there.
Among the tremendous species of herbs from which I could choose, basil (Ocimum basilicum) was one of my favorites to experiment with. I found that not only was basil easy to grow and handy for the kitchen, but storing and propagating basil was a snap.
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