“Encuentro Panamá” Magazine

“The common or local lemongrass has curative properties which approach more the nervous system, contributing to controlling the problems related to insomnia, anxiety, stress or depression”.

Days ago, tasting a salad in an Asian restaurant, I saw that among its ingredients there was lemongrass or “lemon herb”. This detail made me feel curious and I wanted to know more of its story and its use in cookery, since its citrus and bittersweet flavor totally won me.

The lemongrass has its origin in Asia and it is extensively used in Thai, Vietnamese and Chinese cookeries. It is actually a perennial gramineae, which means that once planted, the grass grows year after year. Its external shape resembles leek or tender garlic, but it is harder. For consumption, it is used the bulb, as well as approximately five centimeters of the peeled stems. It grows spontaneously in many places of Asia, Africa and America, even though in general it is cultivated for both its culinary and its medical use.

The lemongrass, also known as “holy reed”, has quite good astringent and anti-bacterial capacities.

The lemongrass is a plant with a high content of essential oils which acts on the entire digestive system, improving digestion and preventing the formation of flatulence.

Also, there are known its antispasmodic properties, which reduce the pain inherent to the distension caused by the excess of gases. This being said, lemongrass is considered a natural remedy for the entire digestive apparatus.

The lemon herb, which grows in our soils, is usually totally different, both for its aspect –long and pointed leaves- and its peculiar smell to fresh lemon. It can also be differentiated by its curative properties, and it is important to distinguish both classes, since the curative properties of the common or local lemon herb approach more the nervous system, helping to control the problems related to insomnia, anxiety, stress or depression.