Lemongrass Tea Recipe

Lemongrass is a common ingredient in many South East Asian cuisines. It has a lemony scent and adds flavour and aroma to curries, soups, and marinades for meat and poultry. After reading an article about the cancer-fighting properties of lemongrass http://healthangelmist.blogspot.com/2010/01/lemon-grass-and-cancer-cells.html, I decided to try out the tea so I know how it taste like as a tea, since I've only used lemongrass in my cooking.

First, I cut the grass off of about 10 stalks of my lemongrass bush,

and discarded the old and yellowed leaves.

After washing the leaves, I cut them up into 3-inch lengths

and put them in a pot with one and a half liters of water. When it started boiling, I lowered the fire, put the lid on the pot and let the mixture simmer for about 10 minutes.

I strained the mixture and discarded the leaves. This is my lemongrass tea.

It was a lovely golden colour and smelled refreshingly lemony. It tasted very much like lemon tea without sugar in it. Sweeteners like honey or sugar may be added if desired. For cancer patients though, it's best to drink as is, since cancer cells feed on sugar, amongst other foods, in order to survive and multiply.

I'm told that lemongrass tea, apart from causing apoptosis in cancer cells, is also beneficial in fighting mood swings, depression, cases of nervous digestive disorders and fever. Drinking the tea can also help loosen mucous.