Lemongrass Tea

The last time I saw someone get a gift of Adagio lemongrass tea, I thought that $12/8oz  + shipping is a lot to pay for something you can make yourself. Lemongrass tea is just the chopped up, dried form of the plant. It takes about a week (during autumn/winter) to dry at room temperature on trays. The fresh stalks are typically sold fresh in Asian grocery stores or supermarkets that also carry Asian cuisine ingredients. A bundle of 3-4 lemongrass stalks will cost about $1.60-$3.00, depending in where you shop.

The seafood market (ABC Seafood) in Portland is where I last picked up this culinary herb.  It is typically used to make the lemony part of Tom Yun soup (a hot & sour soup originating from Thailand/Laos). 

After processing the lemongrass stalks, it would be better to make the tea while the stalks are fresh rather than when they are dried if you want a more lemony taste to the tea. A hot cup of tea made from the dried, cut stalks tastes a lot like water that has been mixed with a light lemon essence. But, if a non-citrus lemony tea is what you want to relax with, lemongrass tea is also non-caffeinated.

TheFoodening Blog: lemongrass stalks, all chopped up
and ready to be dried for tea

After trimming the stalks of the rough, woody root part and the tops, peel off any of its 'leaves' that have dark spots on them. Use a sharp knife or kitchen shears to cut the stalks into 1/2" to 3/4" pieces. Use a sharp knife to quarter (vertically) each piece. This will help the lemongrass dry faster.

Don't try to chop these later in a food processor after they have dried. It does not work.