For Bright Eyes and Clear Skin...Drink Lemon Grass Tea!

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No Spanish-American's herb garden was complete—at least here in California during the state's early daysunless it contained te-de-Iimon, or lemon grass. Then, over the years, the plant-like so many other sources of natural drinks and "cures"-slowly faded from use and cultivation. Today's renewed and still-growing interest in herbs and herb teas, however, is now bringing te-de-limon back once again: For the first time in years, dried lemon grass is being sold—and purchased!—in health food stores throughout southern California.

Although there seems to be little scientific basis for the claims, Mexican folk medicine holds that lemon grass aids the digestion, calms nervous disorders, and helps in the treatment of high blood pressure. Cymbopogon citratus-as the plant is known to the botanist—is also cultivated and distilled in Java, Ceylon, Malaysia, and Central America for its oil (which is used in pharmaceutical preparations and skin-care products). Furthermore, according to Dorothy Hall's book, Herbs, lemon grass contains vitamin A and is good for "those who wish to have bright eyes and a clear skin".

Well, I can't vouch for those claims ... but I do know from firsthand experience that Cymbopogon citratus is a perennial grass that can be grown either in the garden or as an indoor (or outdoor) potted plant. It thrives in warm weather lit does not do well in extremely cold climates), grows from two to four feet tall, and—when used as a background for other plants—can add a tropical touch to the garden. Lemon grass seldom bears seeds and is almost always propagated from a section of root. That propagation, however, is easy: The plant thrives on nothing more than a sunny spot, rich soil, and plenty of water.

Just as its name implies, lemon grass easily brews up into a delightful, lemony-flavored tea. Cut several long blades of foliage from the plant, wash them, and chop them into inch-long pieces with a pair of scissors. Then cover the bits of grass with water, bring the liquid to a boil, and steep for ten to fifteen minutes. Or—if you prefer—you can place the cut-up foliage in a heated teapot, pour boiling water into the container, and steep until the resulting tea is as strong as you want it. Sweeten the hot drink with honey, or chili the tea and serve it cold.