Also known as Rau Ram in Vietnamese cooking, this is one of my favorite scents in the kitchen even if I often forget it's growing in my little pot in the back! As this is a zone 9 plant, originally I was planning to bring it in over winter, but we only have one sunny window in winter - in our bedroom - and there's just not enough space as my beloved Fred Ives sedum has reserved it for the coming season. So with that, I'm going back to treating it like an annual - i.e., growing the heck out of it then stripping every last leaf off of it and making something grand in fall. Most of this final harvest will be for a new Grilled Lemongrass Shrimp recipe I've come across, and if there's extra it'll totally go into some veggie rolls. For a few bucks a year, it's a great addition to both the garden and the kitchen!
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