Lemon Grass
Scientific name: Cymbopogon citratus Stapf
Family: GRAMINEAE
Vernacular name: Ta Khrai
Lemon grass is found throughout Southeast Asia. The culinary stem and leaf have a distinct lemon flavour. The base and lower shoots of the plant are used in cooking, and give a fresh, elusively aromatic taste in many Thai dishes.
A perennial tufted grass, up to 1.5 m has clumped, bulbous stems becoming leaf-blades and a branched panicle of flowers. Lemon grass grown readily in almost any soils, its bulb and leaves constantly multiplying. It is easily grown and thrives in a hot, sunny climate with some rainfall. It is better suited in sandy soil, which produces a higher content of the essential oil.
It is a common ingredient in Thai cooking. The coarse, long flat leaves are normally discarded, and only around 10-15 cm of the bulbous base used. If the lemon grass is to be eaten raw, the outer layers of the bulb should be peeled away until the pinkish ring inside appears; the tender portion is the finely sliced. Lemon grass is also bruised and added whole to many curry dishes, or sliced before pounded to a paste with other ingredients and added to many dishes. Lemon grass remains fibrous after cooking, so avoid chewing it. It combines well with garlic, shallots and chillies, and with fresh coriander to flavour fish, shellfish, chicken and pork.
In the past, lemon grass was prescribed to relieve flatulence and as sedative. The culinary stem is used for stomachache, diarrhea, headaches, fevers and flu, and is antiseptic. The essential oil is used for cosmetics and food, and in aromatherapy to improve circulation and muscle tone. The antiseptic oil treats athlete’s foot and acne, and when sprayed, reduces air-borne infections.
Garlic
Scientific name: Allium sativum Linn.
Family: ALLIACEAE
Vernacular name: Kra-thiam
Garlic has long been recognised all over the world as a valuable condiment for foods, and a popular remedy medicine for various ailments and physiological disorders. It is hardy bulbous perennial with narrow flat leaves, and bears small white umbel of edible flowers and bulbils. kra thiam clustered made up of several bulblets called cloves enclosed in a papery white or pinkish sheath. Garlic is used practically all over the world for flavouring various dishes. Fresh garlic is used in several food preparation in Thailand. Fried Garlic in oil is the most popular for seasoning in Thai dishes. Raw garlic can be used in the manufacture of garlic powder packed into capsules. Garlic purifies the blood, helps control acne, and reduces blood pressure, cholesterol, and clotting. Garlic clears catarrh, thus providing treatment for colds, bronchitis, pulmonary tuberculosis, and whooping cough.
The dried, mature bulbs are a popular condiment in Thai cuisine. Garlic is used in numerous Thai dishes where it serves as a flavouring as well as preservative. Thinly-sliced garlic, fried to a crisp golden brown colour, is used to garnish savoury Thai dishes.
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