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A multi-purpose herb

Lemon Grass has several culinary and medicinal uses

FINE FLAVOUR Lemon grass

Lemon grass (Cymbopogon citratus) is a tall tropical grass. The fresh stalks and leaves have a lemon-like fragrance because they contain an essential oil, which is also present in lemon peel.

Lemon grass, with long, sharp-edged blades, grows in dense clumps in tropical or subtropical climates. Propagation is by dividing the root clump. The plants last three to four years and are harvested every three to five months. They are grown throughout Southeast Asia, southern India, Sri Lanka, Central Africa, Brazil, Guatemala, the U.S. and the West Indies.

A native of India, lemon grass is widely used in Thai and Vietnamese cooking and is popular in the United States too.

Culinary uses

A pungent herb, lemon grass is normally used in small amounts. The entire stalk can be used. The grass blade can be sliced finely and added to soups. The bulb can be bruised and minced for use in a variety of recipes.

The light lemon flavour blends well with garlic, chillies and cilantro. The herb is frequently used in curries as well as in seafood soups. Lemon grass tea is considered good for health. Medicinal uses

The oil is used in perfume, makeup, soap, hair products, antifungal agents, incense and potpourri. From providing relief from stomach ache to being an effective insect repellent, lemon grass has a plethora of uses. A limited study done at the University of Wisconsin revealed that some people taking prepared lemon grass capsules (140 mg) daily for three months experienced a significant reduction in cholesterol levels.

Drinking 1-4 cups of lemon grass tea per day helps relieve congestion, cough, bladder disorder, headache, fever, digestive problems, diarrhoea, gas and bowel spasms. It will also act as a mild sedative and promote perspiration.

Now, for a recipe.

Grilled Chicken with Lemon Grass

Ingredients

Chicken leg, boneless: 1
Red chilli, chopped: 100gm
Lemon grass, chopped: 50gm
Lemon grass stalk: 2
Curry powder: 100gm
Oyster sauce: 50ml
Sugar: 100 gm
Pepper powder to taste

Salt to taste

Method: Cut the leg into 8 pieces. Marinate the pieces with finely chopped red chilli and lemon grass. Add curry powder and oyster sauce. Add the seasoning according to taste. Finish the marination with oil to give a glaze to the chicken. Now use the lemon grass stalk to skewer the marinated chicken pieces one by one. After the chicken has been skewered, grill it. Once done, serve it with the stalk garnished with cilantro.

N. GOPI

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