Village Journals
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Lemon grass grows on you
Lemon grass plays an important role in culinary dishes in Indonesia, Malaysia, Sri Lanka, India and the Caribbean.
It is becoming ever-more popular in Western cuisine. Used in savoury dishes and meat, poultry, seafood and vegetable dishes where its lemony zest complements a curry and harmonises well with coconut milk.
Lemon grass, botanically named Cymbopogon citratus, evokes thoughts of exotic scents and zesty flavours. But besides its flavoursome culinary qualities, this wonderful garden plant is also a fountain of pharmaceutical virtues.
This tall, perennial, clumping-grass forms a spreading cascade up to six feet in diameter of blue-green leaves up to three feet long, which when crushed liberate a heavenly, lemony bouquet.
The actual stem is a plump, horizontal, creeping rhizome that generously suckers.
This mainstay of Southeast Asian cuisine is native to southern India, but is cultivated throughout the tropics, particularly in Southeast Asia, Africa, Sri Lanka, Central and South America, Australia and Guernsey, in the Channel Islands.
Traditionally, this herb has many uses. Its volatile oils are sourced from the freshly cut and partially dried leaves. Drank as a tea it relieves digestive complaints, by relaxing the muscles of the digestive tract, thus alleviating cramping pains and flatulence and reduces mild conditions of agitation.
It is one of the most important plants used in South American folklore, for it provides an antispasmodic, analgesic, for controlling nervous and gastro-intestinal disorders and an antiseptic to remedy fevers.
Leaves and roots are boiled in water and the brew drunk to treat stomach-ache, flatulence and urinary complaints.
In order to overcome depression and petulance and to combat fever, a tea is taken made from either fresh or dried leaves. The oil is applied to cleanse oily skin and provides an ingredient for aromatherapy.
In India it is known as 'fever grass', for its fever-reducing qualities. A paste of the leaves is applied to treat ringworm.
In Ayurvedic medicine, it is used in the treatment of intestinal parasites, stomach ailments, flatulence, leprosy, bronchitis and fever.
The Mexicans mix lemon grass with spearmint or other mints as a relaxing tea.
In Chinese medicine, the herb is used to relieve headaches, stomach-aches, abdominal and rheumatic pain.
Lemon grass is used extensively in aromatherapy to refresh and rejuvenate. Its properties are used to both stimulate and bring about an equilibrium refreshing and clearing the mind. It is also used in skincare for oily, mature and inflamed skin.
www.gulf-daily-news.com
It is becoming ever-more popular in Western cuisine. Used in savoury dishes and meat, poultry, seafood and vegetable dishes where its lemony zest complements a curry and harmonises well with coconut milk.
Lemon grass, botanically named Cymbopogon citratus, evokes thoughts of exotic scents and zesty flavours. But besides its flavoursome culinary qualities, this wonderful garden plant is also a fountain of pharmaceutical virtues.
This tall, perennial, clumping-grass forms a spreading cascade up to six feet in diameter of blue-green leaves up to three feet long, which when crushed liberate a heavenly, lemony bouquet.
The actual stem is a plump, horizontal, creeping rhizome that generously suckers.
This mainstay of Southeast Asian cuisine is native to southern India, but is cultivated throughout the tropics, particularly in Southeast Asia, Africa, Sri Lanka, Central and South America, Australia and Guernsey, in the Channel Islands.
Traditionally, this herb has many uses. Its volatile oils are sourced from the freshly cut and partially dried leaves. Drank as a tea it relieves digestive complaints, by relaxing the muscles of the digestive tract, thus alleviating cramping pains and flatulence and reduces mild conditions of agitation.
It is one of the most important plants used in South American folklore, for it provides an antispasmodic, analgesic, for controlling nervous and gastro-intestinal disorders and an antiseptic to remedy fevers.
Leaves and roots are boiled in water and the brew drunk to treat stomach-ache, flatulence and urinary complaints.
In order to overcome depression and petulance and to combat fever, a tea is taken made from either fresh or dried leaves. The oil is applied to cleanse oily skin and provides an ingredient for aromatherapy.
In India it is known as 'fever grass', for its fever-reducing qualities. A paste of the leaves is applied to treat ringworm.
In Ayurvedic medicine, it is used in the treatment of intestinal parasites, stomach ailments, flatulence, leprosy, bronchitis and fever.
The Mexicans mix lemon grass with spearmint or other mints as a relaxing tea.
In Chinese medicine, the herb is used to relieve headaches, stomach-aches, abdominal and rheumatic pain.
Lemon grass is used extensively in aromatherapy to refresh and rejuvenate. Its properties are used to both stimulate and bring about an equilibrium refreshing and clearing the mind. It is also used in skincare for oily, mature and inflamed skin.
www.gulf-daily-news.com