Instructions: Fragrant lemon grass grows in gardens all over India. Its special bouquet is a favourite of 2 indian communities the Guiaratis and the Parsees. The Parsees were Persians who migrated to India in the first century BC and made it their home. Their cuisine is a blend of indian Iranian and Continental. Even though lemon grass grows widely in India its use in cookery is limited and it flavours only drinks and soups.

How it grows
Lemon grass is a perennial aromatic tall grass with rhizomes and densely tufted fibrous roots. Narrow leaves with sharp edges grow in clusters and are up to 90cm long. Lemon grass likes a hot climate with sunshine and rain so most of India is perfect for it. Many people grow it in their gardens and pinch off a leaf to add to the moming pot of tea. Native to Asia it is also cultivated in the USA Africa and Australia.

Appearance and taste
The long blades of grass are cut to a manageable size dried if desired and tied into bundles for sale. They look like little parcels of green hay and are quite sharp to touch. The fresh stalks and leaves have a dean lemonlike odour as they contain an essential oil which is also present in lemon peel. The taste of fresh lemon grass is vihrant that of dried is less so.

Buying and storing
Lemon grass is available fresh or dried. Buy frffh lemon grass with unbruised leaves and make sure that if you buy dried it is free from mildew. You can tear off a tiny piece of leaf to check the aroma. Fresh grass can be stored for up to a week in the refrigerator dried for up to two.

Medicinal and other uses
The grass is considered a diuretic tonic and stimulant. It promotes good digestion and induces perspiration in a fever which cools the body down. The essential oil which is the colour of sherry is used in perfumery.

Culinary uses
Add it to the water you boil for tea for a subtle exotic flavour. It goes well in clear vegetable soups. In south east Asia it is used extensively with onions and garlic to enhance meat and fish. Lemon grass is a staple of most Thai dishes.

The tightly packed greenish white root of the citronella plant is used in many curries and soups. Only the root is used in cooking the long green leaves being used to brew a cooling tea. Dried chopped or powdered lemon grass has a peppery taste.

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