Food Alphabet
Dried fruits of Chinese lemongrass
Lemongrass fruits, both fresh and dried, have valuable properties for our body.
For drying, mature lemongrass fruits are collected in baskets in fresh form. Then the fruits are scattered in a thin layer and dried first in the sun or in the shade in the wind, and then dried in a dryer or oven at a temperature of 40-55°C (you can dry the fruits of lemongrass in air dryers at a temperature of 40-55°C for 6-8 hours).
Dried lemongrass berries retain up to 0.6% ascorbic acid and schizandrin, they have a spicy smell and a bittersweet taste. The shelf life of raw materials is 2 years.
From fresh and dry fruits of lemongrass at home, you can prepare fortified juice. Freshly picked fruits are washed, squeezed in a juicer and immediately sterilized in small bottles. Dried fruits are boiled for 10 minutes in a closed enameled container, after which they are infused in a thermos (for several hours), filtered through cheesecloth and sugar is added to taste. For 1 tablespoon of dried berries, take 1 glass of water. One teaspoon of this juice is enough to give the tea a pleasant taste.
Dried lemongrass fruits are used in the confectionery industry in the production of sweets, jellies, jams, syrups, flavor extracts (in winemaking) and seasonings for tea. For medicinal purposes, a decoction of dried lemongrass fruits is prepared in a ratio of 20: 200 and drink 1 tablespoon 2-3 times a day in a warm form.
Powder from dried fruits or lemongrass seeds is taken 0.5 g in the morning and evening (see also the article "Chinese lemongrass seeds").
