LEMON GRASS helps you invigorate your senses
Other names – Citronella grass, Fever grass, Hare Chai ki Patti, Silky heads.
Ever wonder what draws you towards the refreshing and aromatic Thai curry. Lemon grass, if you ask me.
Known for its rejuvenating properties, Lemon grass is a root vegetable or more appropriately an herb whose leaves as well as the roots are used to flavor dishes. The herb has a sweet citrus flavor which is liked by many. It has been around for a few thousand years and widely used in many Asian cuisines. Recent popularity of Thai cuisine has also brought fame to lemon grass which is one of the most important ingredients used in the cuisine.
Lemon grass is easily available fresh and in dried and powdered forms. The fresh stalks and stems are bruised and added to soups, stocks and curries while its grass is used to flavor tea and many cooling drinks. Lemon grass best leaves out its flavor and essential oils in liquids thus dishes using the herb are high on liquid content. Tea made from lemon grass is very popular in India and other Asian countries. Sejeh is powdered form of lemon grass used in curry pastes.
Besides being high on flavor lemon grass has many medicinal uses, the most important being its anti cancer properties. As per a recent research, Citral a molecule in lemon grass helps kill cancer cells. The herb also helps combat fever and overcome depression, while it is also a good digestive when made into a drink and consumed after meals. Lemon grass oil is used widely as a relaxant during aroma therapy sessions.
Many cream and lotions have lemon grass as an ingredient due to its anti acne properties.
Buying and Storing
Fresh lemon grass can be segregated into the grass and stems and cling wrapped. Lemon grass leaves are sharp and can be cut well only with a pair of scissors. The stems should be kept whole, never slice or bruise them before storing as the flavors leach out. It stays well refrigerated for about a week and frozen for months.
Want to feel the goodness of Lemon grass start my making this recipe