How we could Use Lemongrass
In African and Latin American cultures, lemongrass is frequently used (fresh or dried) to make tea.
Teatulia’s Lemongrass Herbal Infusion is a delicate blend of lemongrass and bay leaf, both grown in our own USDA-Certified organic tea garden. The bay leaf adds a uniquely invigorating aroma to the citrusy lemongrass, making the drink extremely refreshing when served hot or iced. To prepare our Lemongrass Herbal Infusion, pour 8 ounces of boiling water over one pyramid tea bag or 2 grams of the loose leaf herbal tea, and steep for five minutes.
Because Teatulia’s Lemongrass Herbal Infusion is tisane (also known as herbal tea), it can be left steeping in water indefinitely without the flavor developing the burnt, metallic or bitter taste that black, green or white teas can develop if allowed to steep too long. Tisanes are not made from the leaves of a Camellia sinensis tea plant and therefore do not adhere to the same strict steeping times. Because tisanes do not contain the tea plant, they also do not contain caffeine.
The lower stalk of the lemongrass is widely used as an herb in cooking in Asian cuisine. Its mild citrus flavor is can be used in soups, poultry, beef and seafood dishes in its fresh, powered or dried format. When cooking with lemongrass, it’s usually best to remove all the outer layers, leaving just the tender white inner stalk. Many recipes call for “bruising” or bending the lemongrass several times to help release the flavor.