Lemongrass is a grass, a botanical cousin of meadow herbs, whose stalks and leaves hold a very pronounced lemon fragrance. The kitchens of South-East Asia use it constantly, in broths, curries and marinades.

Ombelle offers it on its own, cut into even lengths, certified organic and grown in Egypt. Open the pouch: the scent is immediate, bright lemon with a green note, without the slightest heaviness. The pieces, a pale green tinged with blond, keep the shape of the cut stalk.

The infusion yields a pale yellow, brilliant liquor. The taste is clearly lemony but without the acidity of the fruit: lemongrass suggests lemon without pressing it. The greenness stays fresh, the finish is refreshing, and the cup ends on an impression of cleanness.

It contains no caffeine, so it suits every hour of the day. Hot, it accompanies an Asian meal or steamed fish; iced, it makes a summer drink that can be enlivened with a splash of lime juice and a few mint leaves. It also serves as a base for homemade blends, with freshly grated ginger or hibiscus flowers, dosed according to mood.

For a jug or a one-litre teapot, use 15 to 20 g of lemongrass and boiling water at 100 °C; five to ten minutes later, it is ready. It is packed to order, in small or large quantities, from 15 g. Keep it dry, in a closed tin.