Date: 11:29 pm Sat Apr 13, 1996 Number : 72 of 100 From: Galen Starwalker Base : [PODS] Herbal Tips & Tricks To : All Refer #: None Subj: Culinary Herbs 18 Replies: None Stat: Sent Origin : 12 Apr 96 08:12:00 Subject: Culinary herbFAQ (v.1.07) Part 3/4 2.18 Thyme ----- Latin name: Thymus vulgaris and other Thymus species. ===== 2.18.1 Growing thyme ----- From: skifast123@aol.com (SkiFast123) Transplanting thyme: a suggestion made by Adelma Grenier Simmons (of Caprilands, CT fame) in one of her many herb pamphlets is to bury one-half of the plant along with the roots in the soil. In other words, you will only, after transplanting, be able to see 1/2 of the plant that you had formerly. The other 1/2 will be underground. Since thyme is tricky to transplant bc its roots are so fine and in my experience, easy to sever from the main plant, this method has worked with good results for me. ========== 2.19 Lemon grass ----- Latin name: Cymbopogon citratus. ===== 2.19.2 Harvesting lemon grass ----- From: stoddard@aruba.ccit.arizona.edu (Mari J Stoddard) Scissor off the top third of the leaves, [dry] and use in tea or potpourri. Do this whenever you have lots of points sticking up, rather than harvested edges. I love to mix it with mint and Texas Ranger (all three fresh off the plant). Supposed to be good for throat complaints (cough, soreness). Rose petals or hibiscus makes for a prettier color. Cut off a clump to ground level, use bottom third in cooking - sliced fine or diced. Traditionally boiled in soups or sauces. For instance, lemon grass clump, chicken broth, coconut milk, garlic and a bit of fish sauce makes a great soup. Wait till you have at least three clumps. Cut off a clump almost to ground level and lay on the BBQ grill under fish or poultry. I usually separate the clump vertically into 1/4- 1/2 inch diameter lengths and grill them for about a minute before putting down the fish. Separate the pot contents into clumps, and plant each clump in a new pot. ----- From: Christopher Loffredo Either start by trimming off some of the older blades every few weeks, leaving some young shoots on the plant, then (1) roll up each blade into a tight curl or tie it into a bow and freeze it at once inside a plastic bag, or Dry the leaves, chop them up, and store in jars. If you use the freezer method all you have to do is thaw the lemon grass and it's ready to use. Dried lemon grass needs to be softened up if you're going to cook with it, so place some in a small bowl with a few tablespoons of hot water and let it soak for a while before cooking. ===== 2.19.3 Using / preserving lemon grass ----- From: ehunt@bga.com (Eric Hunt) This should be a great refresher. Iced Lemongrass Tea 1/4 c Chopped fresh lemongrass-tops or 2 tb Dried flakes 4 c Boiling water Sugar to taste Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice. Yield: 4 servings ----- From: albersa@aztec.asu.edu (ANN ALBERS) Lemon Grass Crockpot Chicken & Thai soup from the leftover stock ----- 1 whole chicken 8 young lemongrass stalks, 4-6" long (use the tender white parts from the base of young shoots. These are tastiest) salt and pepper to taste Rinse the chicken and pat dry. Rub all over with butter and then salt and pepper to taste. Stuff about half the lemongrass stalks in the cavity of the chicken and put it in a crockpot, or dutch oven. Make slits in the skin and insert the other stalks. Trim if necessary to fit these in. Pour water over the chicken to submerge it about halfway and cook on low 6-8 hrs till tender. Now, you can eat the chicken and make thai soup out of the lemon grass stock. To make the soup, strain all the stuff out of the stock. Add a can of coconut milk, several shakes of red pepper flakes, bits of leftover chicken that you've shredded and then salt and pepper to taste. Heat thoroughly & in the last five minutes of cooking time add some sliced mushrooms, & green onions. Yum. Other ideas ----- Make lemongrass tea. I never measure, just pour boiling water over the leaves or stems and steep till it's well-colored. Add honey to taste. Use the tender young shoots, chopped in stir fry dishes to add flavor. It's good with stir fried chicken, water chestnuts, sliced carrots and broccoli. I usually stir fry the lemongrass shoots first (about an hour ahead of time) in a little oil then mix with teriaki or soy sauce, some ginger, and cornstarch to thicken. Then, after stir-frying the rest of the stuff, dump the sauce over all and allow it to thicken. Serve with rice. ----- From: Sam Waring Nasi Kuneng (Yellow rice) 1 lemon grass stalk or lemon zest 2 1/2 c rice 1 1/2 c coconut milk 3 c water 2 1/2 ts turmeric 1 ts salt 1 sl galangal, dry 1 bay leaf 1 krapau leaf Once reserved for religious ceremonies, nasi kuning is still served on special occasions in Indonesia. This sweet and aromatic centerpiece of a dish is perfect with satay. Cut lemon grass into pieces about 3" long and tie into a bundle. In a 3-quart pan combine lemon grass, rice, coconut milk, water, turmeric, salt, galangal, bay leaf, and citrus leaf. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring gently every now and then, just until liquid is absorbed. To finish cooking, steam according to one of the methods listed below. To steam in cooking pan: cover pan, reduce heat to low, and cook until rice is tender (15-20 minutes). Halfway thru estimated cooking time, gently fluff rice with 2 forks. Remove and discard seasonings. Transfer to a serving bowl or mound rice on a platter into a rounded cone. To steam using traditional method: transfer rice and seasonings to a colander or steamer basket insert. Into a large kettle, pour water to a depth or 1 1/2 inches: bring to boil over high heat. Place colander in kettle. Cover and reduce heat, steam until rice is tender (about 20 minutes). Remove and discard seasonings. Serve as noted above. -- per Larry Haftl ----- From arielle@Starbase.NeoSoft.COM (Stephanie da Silva): Lemongrass Drink A handful of fresh lemongrass leaves, preferable the soft grassy tops, or the top half of 12 fresh green stalks 3 cups cold water 1/4 cup sugar syrup Cut the leaves or tops into 2-inch lengths, measure out 1 1/2 cups, loosely packed. In a blender, combine the tops, water and syrup and blend at high speed until the water is a vivid green and the lemongrass leaves are reduced to fine, short, needlelike pieces, about 1 minute. Strain through a very fine sieve into a large pitcher, spoon off and discard green foam. Taste to see if it's sweet enough, and add more syrup if you like. Serve in tall glasses over ice. Sugar syrup: 1 cup sugar 1 cup water Combine sugar and water and bring to a boil. Reduce heat and cook until liquid has thickened and colored slightly, about 5 minutes. Cool. ===== --- DB 1.58/003790 * Origin: The Rain Forest * Denver,CO * (93:9083/4)