A tall growing grass with a citrus flavour, looks like
a woody bush of springonion greens.
The leaves are used in India, in regions like Gujarat,
to make a herb tea.
It is the base end of the stem that imparts the
maximum flavour. Many dishes require it to be used in
big pieces and removed prior to serving, because it is
very coarse. These days it is readily available fresh
as well as dried. But in its dried form it will have a
different woody, slightly bitter flavour.
To use: peel and either bruise or slit the stem, chop
and blend till coarse, tie in a pouch of muslin cloth,
and remove before serving dish.
One may grow it in a bottle of water by standing a few
stems in them, till roots develop.
Plant these rooted stems in compost or coconut fibre
which must be kept moist, and well drained.Can be grown
indoors.
Thai Ingredients's Index
