Lemongrass

Lemongrass is a common ingredient in Thai cooking and curries. Usually the tender white part of the lemongrass stalk is used for adding to dishes, but the blades can be used for stocks or infusions or even dried to use in potpourri and tea. So, don't waste any part of it!

You can grind the stalks and use this for seasoning. Or you can treat it more like bay leaf and leave it in larger pieces that can be removed before serving.


***Boil a handful of lemongrass blades in water for 5 minutes for a Lemongrass Tea. [You can easily freeze the blades (in a ziplock bag) to use whenever you want to make some tea.]

A recent study by the Food and Nutrition Research Institute of the department of Science and technology ( DOST ) claims that every 100g of lemongrass when boiled can contain up to 24.205 micrograms of beta-carotene the anti-oxidant that scientists believe can help prevent cancer. Another DOST study shows that lemon grass oil has the potential as a tropical eye medication against keratomycosis, an inflammation of cornea often associated with burning or blurring of vision.