Lemongrass adds a lemony flavour to all sorts of Asian dishes, from soups to stir-fries, curries and marinades. This tropical grass thrives in the heat of summer and is also very well suited to being grown in a pot. In the December 09 issue of Burke’s Backyard magazine, on sale Monday, November 23, our Kitchen Garden section has expert tips on growing authentic Asian flavours, including lemongrass, kaffir limes, ginger and curry leaves.
Lemongrass seedlings are stocked by many garden centres now – you’ll find them in the vegies and herbs section. The seedling pictured here is from Bunnings, and it cost $4.28.
As a bonus for Don’s 2UE listeners, here’s a wonderful use for lemongrass that’s well worth trying.
Jamie’s lemongrass tea
1 teaspoon green tea leaves (or 1 green tea bag)
1 teaspoon finely chopped lemongrass stem
teapot
1. Cut an inch-long section from the bottom white portion of a lemongrass stem then chop it finely with a sharp vegie knife.
2. Bring some water to the boil, add the green tea and lemongrass, pour over the water and let it sit for 5 minutes.
3. Pour (using a strainer if your teapot doesn’t have a diffuser). The flavour is light and delicate, very refreshing.
Tips: this makes a light, mild green tea. You can experiment with a bit more of either the tea or the lemongrass, but we prefer the lighter flavour, as it grows on you while you drink it.