Lemongrass

Lemongrass is an important aromatic herb in the cooking of South-East Asia, and is easily grown in temperate zones, given enough water. In fact a tropical grass, it grows as a bushy clump of tightly furled, fibrous, tall stalks. The pale base of the stalk is used in various preparations — as an addition to curry pastes or for flavouring soups, for example — and the upper part (the ‘leaves’) makes a wonderfully refreshing tea. When fresh, lemongrass has a firm texture, a sour lemon fragrance and a clean citrus flavour. Lemongrass demands careful slicing with a sharp knife or cleaver. The dried variety is a poor substitute as it provides very little flavour. Lemongrass is used in Chinese medicine to cure coughs and colds. It also promotes good digestion and is valued as a diuretic, tonic and stimulant. Lemongrass encourages perspiration, which cools the body, and is valued as an essential oil because it improves circulation. Available: widely (from Asian food stores and good green-grocers, in particular).