As the climate changes we try here at the farm to adapt. We have learned from fellow farmers that ginger, a tropical plant, is something you can grow here in Missouri with some technique. We are working too at growing other hot weather crops, like lemongrass.

We had a nice little patch of this aromatic in our herb garden this year to see how well we could grow it in a raised bed. You will be tasting the result. According to Wikipedia,  “It is believed to help with stress-related disorders, and has been shown to have antifungal and antimicrobial properties.”

I have an affinity for its flavor. I first sampled lemongrass in the mid-1980’s at a restaurant in Rochester, New York where I lived. I asked the waitress about the incredible lemongrass chicken I was eating and she came back with the recipe. So, if you eat chicken, I highly recommend this dish.

This was apparently a very quickly translated recipe at the chef spoke only Vietnamese, so I have found that the ratios can be suited to taste. For a whole chicken I would grate a full tablespoon of lemongrass. The grated onions are the carrier of the marinade, and I will grate up to 1/3 cup for a whole chicken.

Broiled Lemongrass Chicken
1/2 chicken boned
1/4 tsp fresh ground lemongrass (use a grater)
1/4 tsp salt
1/4 tsp sugar
1/4 tsp cayenne
1 tsp grated onion
1 small clove garlic (crushed)

Mix all seasonings together. Pour over chicken and marinate 2 hours to overnight. Bake chicken at 375 deg F for 45 minutes, turning once.

To use the lemongrass you need to trim, and then grate the base of the plant. The stalk that remains is then in perfect shape to steep for a healthy tea.