"Hey, you can really see that it is a grass now," Pammy said as we both stood out in the garden this morning, admiring the lemon grass clump. It's quite beautiful right now, tall and lush, its longest pointed stems arching over, graceful and green. Get very close to it, ruffle its feathers a little, and it smells both lemony and lightly spicy.
By rights the clump should be starting to die back a little now that it's autumn in Sydney, but Sydney is still enjoying a record-setting stretch for the warmest ever month of May, including the longest 'heatwave' (of successive days of above-average temperatures), and so our lemon grass is thriving in this most memorable Indian summer of a late autumn in living memory. Climate change, anyone?
|The stems are lightly hairy, red-tinged at the|
joints, and the sound it makes in the wind is
the rustling that is such a lovely part of
being near grasses.
|For the tea, finely chop some lower stem.|
|I then add the lemon grass to flavour green tea. I find many|
herb teas on their own a bit insipid and uninspiring, so my way
is to use the herbs to flavour green tea. Here's the simple recipe...
Jamie’s lemongrass tea
1 teaspoon green tea leaves (or 1 green tea bag)
1 teaspoon finely chopped lemongrass stem
small teapot (for one or two people)
Cut an inch-long section off the bottom white portion of a lemongrass stem then chop it finely with a sharp vegie knife.
Bring some water to the boil, add the green tea and lemongrass, pour over the water and let it sit for 5 minutes.
Pour (using a strainer if your teapot doesn’t have a diffuser).
The flavour is light and delicate, very refreshing.
Tips: this makes a light, mild green tea. You can experiment with a bit more of either the tea or the lemongrass, but we prefer the lighter flavour, as it grows on you while you drink it.