You have probably tasted the pungently delightful flavor of lemongrass in a Thai soup or a zingy morning tea. I was lucky enough to gather some lemongrass in a friend’s yard yesterday and made myself a lemongrass infusion for breakfast.
I snipped the leaves, which can be used fresh or dried, into small pieces and allowed them to simmer very slightly for a few minutes. I then let them steep before serving.
Lemongrass tea is nourishing, and is used traditionally to lift one’s mood out of depression. It’s a cheerful tea, but the benefits don’t stop there. Lemongrass also aids in digestion, helps with nervous disorders and has antifungal and antibacterial properties. Vegan-friendly tip: swap the chicken soup with lemongrass tea next time you’re feeling under the weather.
The delicate oil of lemongrass is actually used to balance oily skin, so a well-made tea can double as a facial or bath rinse. In aromatherapy, lemongrass is used as a relaxant.
Admittedly, a cupcake isn’t the healthiest delivery system for the nutritive benefits of lemongrass, but this looks so sweet and interesting, I couldn’t resist sharing!
Image and Recipe: QuintanaRoo