Fresh out of my garden - lemon grass!

Lemon grass is a recent favorite for me. Ever since I tasted Thai food, I'd been looking to grow this one in my garden and experiment with any dish I prepare in the kitchen.

Lemon grass is a popular herb and quite easy to grow. From a small rhizome I got, it has now grown into a perennial sedge in full sun and with regular watering. The long leaves have a strong lemony scent and has a great flavoring property. You can use it fresh or dry it to make lemon tea.

Here are some tried and tested recipes for dishes I made for Sunday dinner and everyone loved it.

• Steamed Hilsa/Shad fish in mustard sauce

Marinate fish with salt, turmetic powder, green chillies, yellow mustard and poppy seed paste for about an hour. Wrap it in lemon grass and steam cook for about 15 mins. Unwrap and ready to eat.

• Baked pomphret or White fish wrapped in lemon grass

Marinate fish with salt, pepper and ginger garlic paste for about an hour. Wrap it in lemon grass, sprinkle worchestershire sauce, olive oil and bake for about 15 mins with fresh vegetables. Unwrap and serve piping hot.

Vegetarians could try these recipes replacing fish with cottage cheese. Lemony scented coconut rice or a fresh cup of lemon tea in the morning are others. It's absolutely refreshing.

the mint express

Mint is a great kitchen window sil plant as long as it meets some sunlight and is well-watered. Mint has roots which can be broken off and placed either directly in the ground or in pots. It prefers partial shade and water retentive soil and little maintenance is needed. A twice yearly feeding with bonemeal will keep it happy. Keep using its twigs and leaves in your cooking and soon it’ll swell and fill the pot. Given half a chance, it has the promise to take over a garden. Summer is a good time to try, bring mint seedlings and get going. Coriander could be the next to follow your mint success.