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Almost, My Thai Herb Garden

Harvesting Lemongrass

Harvesting Lemongrass

Lemongrass – Takrai – ตะไคร้

I always try to enjoy my hometown of Phuket as a tourist would do, but my favorite part is visiting, catching up and dining with my family and relatives in the village. One of my fun days at home in Phuket was following my brother-in-law and admiring his Thai herb garden. We harvested some herbs for my sister Rudee and some for me. The Thai herb garden, with its scents of fresh citrus, wild lemongrass leaves, pungent cumin leaves, and the so-sweet anise aroma of Thai basil, is close to heaven. It has a timeless quality like that of a dream of a childhood day of wonder.

I took many pictures of the herbs from his garden; please check them out. The herbs that we cut with a knife are cumin leaves (Bai Yeerah – Tree Basil plants – Ocimum gratissimum), Thai Basil (Bai Horapa – Ocimum basilicum) and holy basil (Bai Kraprow – Ocimum tenuiflorum).

Thai Ginger, Lesser Ginger and White Turmeric

Thai Ginger, Lesser Ginger and White Turmeric

The Thai herbs that we dug up for the rhizomes were galangal (also known as Thai ginger), lesser ginger and white turmeric.

The lemongrass stalks can be easily removed at ground level, just above the root, with a sharp knife, but my brother-in-law removed the whole cluster and gave me all the trimmed lemongrass stalks.

Lemongrass - Takrai - ตะไคร้

Lemongrass – Takrai – ตะไคร้

As I headed back to my apartment kitchen in Phuket, accompanied by the scent of lemongrass from 30 lemongrass stalks, I knew what would I do with them: make Lemongrass Tea – Nam Takrai – ชาตะไคร้

Lemongrass - Takrai - ตะไคร้

Lemongrass – Takrai – ตะไคร้

You can use any part of the lemongrass plant to make lemongrass tea, from roots to leaves. I often save the leftovers pieces of lemongrass trimmed from my cooking and freeze them until I have a enough to make a tea. In Thailand lemongrass is inexpensive and freshly available everyday. Use the cleanest and freshest lemongrass you can get.

Lemongrass Tea – Cha Takrai – ชาตะไคร้

Lemongrass Tea - Nam Takrai - ชาตะไคร้

Lemongrass Tea – Cha Takrai – ชาตะไคร้

Lemongrass Tea – ชาตะไคร้ – Cha Takrai 

Yield 12 cups

Whenever I give students a demonstration on how to prepare lemongrass for Thai cooking, I always recommend that they save the trimmings and freeze them for making fresh lemongrass tea or a lemongrass simple syrup. Today, my lemongrass tea recipe is made in a large quantity, but you can scale it down to make smaller amount or to adjust the concentration to your desired taste.

12 lemongrass stalks, trimmed and smashed 

1/2 cup sugar, optional

Wash and prepare lemongrass stalk as shown on Pranee’s video

Bring 13 cups of water to a boil in a large pot on high heat. Add lemongrass and let boil for 10 minutes. Strain. If sugar is to be added, bring the tea back to a boil and stir in the sugar until it is dissolved.

Serve hot as a tea, or chill in the fridge and serve as cold drink.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
 
Related Links from Pranee’s Thai Kitchen
 
Lemongrass Paste and Lemongrass Tartar Sauce Recipe
 
Grandma’s Steamed Fish with Lemongrass Recipe
 
Lemongrass Vinaigrette Recipe
 
Thai Steamed Clams with Lemongrass Recipe
 
And much more by using key word “lemongrass” on this blog
 
How to Prepare Lemongrass for Thai Cooking
 
https://youtu.be/58rSRxb_BMU 
 
 
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