Lemongrass | Lemony flavours of southeast Asian cuisine

Though often substituted with lemon - or lime - juice, the citrus flavours can never really replicate the particular qualities of this oriental herb.

The stems and leaf buds are used for cooking and imparts best flavours when fresh though it is also available in dried or ground forms or preserved in jars. The tall perennial grass is native to India and thus is hard to find fresh, though most supermarkets stock the preserved varieties.

The herb goes well with fish, seafood, meat and poultry.

Aside from its wonderful flavours, lemongrass is also rich essential oils, minerals and vitamins that are known to have antioxidant and disease preventing properties and was used in ancient Chinese medicine for centuries.

Modern scientific literature has shown lemongrass to be beneficial to as an anti-carcinogen against certain types of cancers while also aiding detoxification of the digestive organs like the pancreas, liver, kidney and bladder.

Lemongrass has also been identified as an anti-inflammatory and a stress-reliever.

It is a favoured ingredient in herbal teas, relieving indigestion and gastro-enteritis ailments, as well as soothing throat infections such as bronchitis and laryngitis.

When used as an essential oil it has been known to relieve the symptoms of headache, body ache, nervous exhaustion and stress-related conditions.

A bowl of the Thai dish Tom Yun Kung, in which lemongrass is a key ingredient is credited to helping ward off colds, flus and even some cancers.

Selection and storage

When purchasing lemongrass, look for firm stalks (not soft or rubbery, which means it's too old). Lower stalk should be pale yellow (almost white) in color, while upper stalks are green (do not purchase if outer leaves are crusty or brown). Usually fresh lemongrass is sold in groupings of 3-4 stalks, secured with an elastic band.

When using fresh lemongrass, always cut off the lower bulb and remove tough, outer leaves. The main stalk (the yellow section) is what is used in Thai cooking, although the upper green "stem" can be used for curries and soups to add extra flavour.

Lemongrass is very tough and fibrous and therefore needs special attention. The stalks can be bruised by bending in a number of places before being added to the food and then removed after cooking. To include the lemongrass in the dish, use a very sharp knife to finely slice the lemongrass and then be sure to cook the herb well - 5 to 10 minutes in a broth - to soften.

Though native to tropical areas, lemongrass grows well in Malta and is easy to grow.  Simply buy a few stalks from the supermarket and place the bulb end in water. Allow it to soak until roots form (this may take anywhere from 2 weeks to a month). Once the roots have grown to approximately 2cm place in a pot of rich soil in a warm, sunny area wither inside or out. Lemongrass makes a great ornamental plant that can also be used for cooking.