Touch of grass!

Kandla Nijhowne

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Is it a herb? Is it a species of grass? Is it a flavor-enhancing stalk? Lemon grass is all of these and then some more! Thai cuisine is the champion user of lemon grass for most soups, starters, main dishes and even ice cream! As they say, too much of a good thing is bad, so dear readers, use a touch of this aromatic grass for that new dimension to your food. Lemon grass has a component ‘Citral’ which makes cancerous cells just commit suicide! Hence, a lemon grass-infused tea is highly recommended for this reason alone. It’s also an anti-oxidant and helps reduce cholesterol. Here is the recipe of a lovely refreshing drink where lemon grass adds its glorious flavour to make it a cut above the rest.

Lemon grass tea 

• 3-4 stalks of lemon grass, 3 inches long
• 1 inch piece ginger
• ½ tsp green tea
• cup mint leaves
• 3 tbsp honey
• Sugar as required
• 2 tbsp lemon juice Method
• Bash the lemon grass stalks, roughly chop the ginger; boil both together with 1 cup of water for 5 minutes.
• Remove from heat and add green tea, honey and some sugar to taste.
• Once cool, add lemon juice and then strain.
• Mix with cold soda and serve with ice cubes and a sprig of mint.
• If you care for a hot decoction, mix the concentrate with boiling water and serve with a small stalk of lemon grass as a ‘stirrer’.

Note: While making a hot green tea, don’t boil the green tea concentrate again. Excess heat destroys the properties of green tea. Only simmer and add boiling water to it.

(Nijhowne is a Chandigarh-based culinary expert)