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| Freshly harvested lemongrass and chillis from our garden |
A lemongrass plant on first impression looks like wild grass, the kind you might see in an abandoned field that has been overrun by weeds. But upon closer inspection, each blade of grass is actually attached to a thick bulbous stalk with an aroma that becomes apparent as you attempt to twist it away from its base. A mellow lemony fragrance subtly infuses the air leaving you with little doubt why those who first discovered this herb of South East Asian origins decided to cultivate and use it so extensively in their cuisine.
Walking through the supermarket the other day, I was astounded at how expensive lemongrass was. I balked at the prospect of having to pay up to three dollars (that's Australian dollars) per stalk, but luckily I am one of the fortunate few who do not have to, as we have several large clumps of this aromatic grass growing in our garden.
