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Citronella, also known as Baomao, is a perennial herb. The stalks are thin, clustered, upright, nearly hairless, and have enlarged nodes. The leaf sheath is hairless, with many ruptures at the base and shorter than the internodes at the upper part; the ligule is obtuse, membranous, with many irregular ruptures at the apex; the blade is narrowly linear; both sides are nearly hairless and white powdery.

Cultivation technology

Biological characteristics: It is suitable to grow in a warmer climate environment, preferably on slopes with good drainage. Cultivation techniques Propagate by seeds or divisions. However, when producing in a larger area, it is better to use direct seeding.

Sow seeds from March to April. On the good ground, open a 1.3m wide sorghum border, and make holes about 33cm apart between rows and plants, with a depth of 7-10cm.

Mix the seeds and plant ash with less than one person and livestock manure water thoroughly to form seed ash. Use 15-22.5kg of seeds per 1hm2. After applying the human and livestock manure water, sprinkle the seed ash into the hole and cover it with soil. . Field management After sowing, cultivating and weeding should be done 3-4 times. The first time is when the seedlings are 4-6cm tall; the second time is when the seedlings are 13-17cm tall, combined with weeding to level and replenish the seedlings; the third time is after harvest in September; the fourth time is around November. From now on, we will need to plow and weed 3-4 times every year. Apply fertilizer once after each weeding, usually with human and animal manure. Nitrogen fertilizers can also be used in spring and summer.

Methods of dishes

Spice effects

Citronella is a thatch spice that grows in the subtropics. Lemongrass itself exudes a natural and rich lemon fragrance. It has special effects of calming the stomach, refreshing the brain and aphrodisiac. The Dai people love to use lemongrass as seasoning. They use it to wrap the marinated crucian carp and tilapia, and then slowly roast them over a low fire with charcoal until the fish is cooked through. It tastes fresh and fragrant.