Traditionally used in Asian cuisine, both the leaves and the roots can be used; the roots impart a very nice, lemony flavor. Muddle a few fresh leaves in rum drinks for a citrusy touch. Plant outside in spring after last frost date. In fall just before first frost, stalks can be harvested (cut off top leaves and save 6-” sections of the bulbous shoot bases) and frozen for culinary use. Smaller container plants can be overwintered indoors in bright light locations.
Old Havana Rum Garden:
A sturdy tropical grass called sugarcane helped bring rum from the Caribbean to Europe. Now we celebrate island life with rum drinks like daiquiris and mojitos. Our collection is infused with the flavor of the islands, and even features the authentic Cuban mint variety grown in Havana. For a new twist on the classic daiquiri, muddle strawberries, mint, lime juice and herb-infused simple syrup with 1.5 ounces of white rum. For a fizzy drink, top with soda or Prosecco.
Lemongrass Express: Mix 1.5 ounces white rum, the juice of ¼ lemon, a dash of Combier, ½ ounce lemongrass simple syrup (heat equal parts sugar and water, add stalks of fresh lemongrass, steep for one hour and strain). Shake over ice, strain and serve.
See more Drunken Botanist Collection info on our Drunken Botanist page!
