Lemon grass is widely used as an herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten except for the soft inner part. However, it can be finely sliced and added to recipes. It is also sometimes bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. The main constituent of lemongrass oil is citral, which makes up around 80% of the total.Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African and Latino-American countries.
To make a cup of iced lemon grass tea: 2 tablespoons Dried lemongrass flakes, 4 cups Boiling water, sugar to taste. Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice.
To Make lemon grass and ginger iced tea: lemon grass, 1/2 cup sugar, 7 thin slices fresh ginger, 5 bags green tea. 1. Rinse lemon grass. 2. In a 2-quart pan, bring 5 cups water, sugar, ginger, and lemon grass to a boil. Take off heat and add green tea bags; let steep about 4 minutes or until flavor is as strong as you like. Discard tea bags; let tea cool, about 30 minutes. 3. Pour through a fine strainer into a pitcher. Cover and chill until cold, at least 2 hours. Pour into tall glasses filled with ice.