This highly aromatic wetland plant both smells and tastes like it belongs in Asian cooking. While the flavor is reminiscent of grapefruit, ginger and nutmeg with sweet, spicy and bitter notes, it is truly unique and lends itself to bitters and alcohol infusions/extracts.
This plant is a spice. The soft, immature leaves within the leaf bundle can be added to a salad but most parts of the plant have such a strong flavor that only a tiny amount is needed. Try adding a leaf bundle about 4 inches long to a pot of rice as it cooks. It adds a beautiful aroma to the rice and is best served with other Asian inspired foods. It can be added to soups or stews to impart a deliciously complex flavor. Or try adding it to a pickling mix.
One brush on a microplane is enough to season a dish. A paper thin slice can be made into an eye opening and palette cleansing candy. Perfect between heavy courses or in dessert at the end of a rich meal.
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