Aromatic lemongrass - News - Features

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Aromatic lemongrass

A must in all things Asian and a cinch to grow - get creative with this aromatic wonder.

Lessons in lemongrass

A tea made from the fresh leaves is a stomach relaxant and eases stress.

Also known as fever grass, it is grown widely in the Caribbean, where it is used primarily for reducing fevers.

The essential oil is antiseptic and deodorising and is used in perfume and poultices to ease pain and arthritis.

SHORT ORDER
The finer you chop lemongrass, the more aromatic and robust the flavour. In Asian soups and broths it is usually cut into chunks and used to infuse rather than directly flavour.

Chop into large chunks and combine with quartered lemons or limes to stuff the cavity of a chicken for roasting.

Use as skewers to thread chicken or fish - cook over the coals for a light lemon-infused flavour.

Whip up an all-purpose Asian dressing: mix 1 T very finely chopped lemongrass, 1 t freshly grated ginger, 1 clove crushed garlic and 1 finely chopped red chilli with 1 t sugar, the juice of 2 limes, 2 T water, 1 t sesame oil (optional) and 1/2 C peanut oil. Use as a salad dressing, marinade, basting or dipping sauce.

Place 2 chopped lemongrass stalks with 1 C sugar and 1 C water in a saucepan. Bring to the boil then reduce heat and simmer for about 15 minutes, or until it has reduced by half. Chill and use syrup to drizzle over fresh sliced fruit.

Give a subtle lemon flavour to fish, chicken or vegetables: halve stalks lengthways and separate leaves. Scatter in the bottom of a steamer. Top with fish, chicken or vegetables and steam until done.

Lemony rice - place a few chunks of bruised lemongrass in the water when cooking basmati or jasmine rice.

Thai-style mussels
Hunt down 2kg fresh mussels in their shells. Wash well. In a large pot, place 2 finely chopped lemongrass stalks, 3 fat cloves sliced garlic, a 5cm knob finely sliced, peeled ginger, the juice of 1 lemon or 2 limes, and 1 litre fish, vegetable or chicken stock. Bring to the boil. Add mussels and 1/2 C fresh coriander. Cover and cook for about 6 minutes, until the mussel shells are open. Serve immediately (discard any unopened mussel shells).

story by Justine Drake from SHAPE
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