How to Make Lemongrass Tea

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If you’ve bought whole stalks of lemongrass for a Vietnamese or Thai recipe, and only need the subtly flavored bulb, lemongrass tea will come to the rescue as a lovely use for the green leaves that branch apart above the bulb. Given the sturdiness and length of the broken-up leaves, you’ll need a teapot for the brewing stage.

Things You'll Need

  • Drying rack
  • Airtight container
  • Teapot
  • Ginger root
  • Strainer
  • Ice
  • Lemon or orange juice

Step 1

Rinse the trimmed tops of the lemongrass stalks and set them out to air-dry on a rack if you don’t plan to make the tea immediately. Store them in an airtight container in the lowest part of your refrigerator or in the freezer.

Step 2

Lay out the lemongrass on a work surface -- use 4 stalks of fresh lemongrass or 8 dried stalks per cup of boiling water. Break up the stalks into pieces and place them into a teapot with several pieces of unpeeled ginger root.

Step 3

Add boiling water and cover the pot. Allow the tea to steep for 20 minutes.

Step 4

Pour the tea, through a strainer if it doesn’t have one built into the spout, into each cup.

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References

  • Terrific Pacifc; Anya Von Bremzen, John Welchman
  • The Foods of Vietnam; Nicole Routhier
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