Lemon Grass is a native of Asia where it has
been used for culinary and medicinal purposes for years. It grows in a bushy
clump, increasing in size each year. Our Lemon Grass is picked in the early
morning when the dew has dried just before the plant comes into flower. This
is when the volatile oils in the leaves are at their most concentrated.
Lemongrass is one of the most palatable herbs both in tea and for cooking.
Lemongrass Tea is recommended:
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for teenagers as it contains vitamin A that
helps to clear the complexion.
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It gives the eyes a bright clear look.
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It has a calming effect on the nervous system.
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It has antifungal properties.
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It cuts through fats after a heavy meal.
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Its diuretic effect aids the kidneys.
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It can be drunk hot or cold but is best drunk at
room temperature as the flavour of the herbs is enhanced at lower
temperatures.
EGGPLANT WITH LEMONGRASS
4 cups water
1 tablespoon Lemongrass
pinch of salt
4 eggplants cut into 1 cm slices
3 tablespoons tomato puree
1 teaspoon maple syrup
Bring 2 cups of water , Lemomgrass and salt to the boil. Add the
eggplant and boil for 3 minutes. Drain.
Add the remaining 2 cups of water to the saucepan with the remaining
ingredients. Bring to the boil and reduce heat and simmer for 20 minutes or
until sauce thickens.