Cathy Isom tells us about the nutritional and medicinal uses of Lemongrass. That’s coming up on This Land of Ours.
Lemongrass is a perennial grass that grows in clusters as tall as ten feet high in tropical climates. It has a citrusy taste and is mostly popular in Asian and Vietnamese restaurants.
Nutritionally, just one tablespoon of lemongrass contains four milligrams of iron, or five percent of the recommended daily intake for men and two percent for women. One tablespoon also contains one percent the recommended daily intake of folate, potassium, magnesium, zinc, and phosphorus.
Studies have connected the regular consumption of lemongrass to a lower level of LDL cholesterol. Lemongrass is high in several antioxidants is also known to have antimicrobial and antifungal properties. In addition to adding citrusy notes to many East Asian dishes, lemongrass has long been used as a treatment for a number of ailments and diseases in holistic medicine. Lemongrass tea is used as a diuretic for flushing toxins out of the body, to shed water weight, and to provide a sense of calm and tranquility. It’s also believed to bring a sense of calm and is also used to treat symptoms of headaches, body-aches, nervous exhaustion, and stress-related conditions.
Unless you live near as Asian grocery store, Lemongrass maybe hard to come by. Perhaps a speciality store with fresh herbs, or you can try buying fresh lemongrass online. Or buy the seeds and try your luck at growing your own lemongrass this summer.
I’m Cathy Isom…