Heady lemon grass

Some good things in life still come fairly cheap, lemon grass for instance and most other herbs too. if you have tried cutting or pounding lemon grass, you will feel that this lemony bulb has appeal. Slit lengthwise or bruised, the scented base releases its full flavor to why curry, soup, meat or vegetable dish that requires simmering. The citrus fragrance and physical appearance of bruised lemon grass fried over slow heat is quite unlike anything else.

Steep it in curries and suck its pungent juice or fry the pounded lemon grass till dry. Hmmm...any which way you treat this herb, its heady scent can only leave you hungering for more of such goodness. Sliced and pounded, mix together with shallots, turmeric and shrimp paste or belacan, lemon grass or serai as it is commonly known here adds a distinctive taste to spicy concoctions. It is featured in the familiar tom yam soup, the Vietnamese staple of lemon grass chicken as well as in a myriad Malaysia, Thai and Indonesian dishes.

It is also believe that the herb helps expel 'wind' from the body. In some countries, lemon grass has been combined with other herbs to treat fevers, irregular menstruation, diarrhea and stomach aches. In East India and Sri Lanka, it is known as fever tea. it is also one of the more popular herbs in Brazil and the Caribbean for nervous and digestive problems. The Chinese use it to treat headaches, colds, stomachaches and rheumatic pains.