I purchased a lemongrass plant from Back to Nature nursery last summer and planted it within easy reach right outside our porch, in full sun. I repotted it just in time to beat the frost and it’s been happy in a sunny window all winter. A friend visiting from the Caribbean told me they just cut a bunch of lemongrass, which grows wild in the tropics, tie it in a knot and simmer it in water or sometimes in milk for a tasty brew. This month it was time to trim my lemongrass plant and I took the opportunity to try a new flavor for bottling kombucha.
I trimmed the entire plant and tied it in a knot. You can also find dried lemongrass at a good health food store. Then I peeled an chopped a large ginger root. I simmered it all with 3/4 cup of organic white sugar in 2 quarts of water. I simmered it on low heat for 20 minutes, then let it cool to room temperature. I always give it a taste and usually add a bit more sugar. I find that it works better for flavoring and bottling the kombucha and I prefer a sweeter taste.
Lemongrass has some lovely beneficial health qualities that enhance the awesome benefits of kombucha, including antioxidant and digestive aids.