Apart from those hidden Asian treasures in the micro shady boondocks of my backyard, summer warmth has spurred the growth of aromatic foliage which I need, for home style cooking, dishes which I grew up with, taught by my mother and grandmother, food that makes a house smell like home.
Walking around in the morning, at times with coffee mug in hand, pinching or breaking a leaf or two, inhaling the aroma, makes me appreciate what a little bit of each plant can do to enhance our chemical sensing system of smell and taste.
The very easy-to-propagate Lemongrass, nothing to do with lemons, has a citrus flavor which can make a not-so-appetizing dish smell heavenly. In Asia, it is used in soups, spicy stews, sweet tea, curries, as a basting brush for barbecues, as an air freshener in cars, fragrance for soaps and hair oil, heck! it’s supposed to even attract Honey Bees (which is why Lemongrass essence is placed in swarm boxes).
It looks like scrawny weeds but has very sharp-edged blades and hibernates to a brown clump in winter. It’s also supposed to repel mosquitoes but that aspect is one I can’t vouch for.
The Curry Leaf Plant (Murraya koenigii) to me is what makes a Curry taste and smell like real Curry! It is a plant native to India and Sri Lanka … the land of Curries, of course! I grew up with this in my backyard ~ yes, déjà vu.
Can this be found in all Asia grocery stores? No, only Indian run stores, unfortunately, which is why I need to grow my own. I harvest and dry some when it produces its leaves abundantly, just in case there is a bout of winter frost, that’s when it gets bald.
But … there is so much more that can be concocted with this herb, not just curry,
and in case you are curious (and brave) enough, you might even like to try making Indian Shepherd’s Pie. 😀