flipHospital Lemongrass Tea
Hospital Lemongrass Tea
Why this dish? A doctor in the tropics, Schweitzer fought fevers with quinine; but local plants also grew around the hospital. Lemongrass, steeped hot, accompanied care as a comforting drink—a simple gesture between pharmacy and kitchen.
A clear, fragrant infusion of lemongrass stalks, slightly lemony and bitter, drunk hot in the evening. Thirst-quenching and soothing, on the border between remedy and comfort.
Under the forest climate, raw water was our enemy; we boiled it, and I gladly threw in a few stalks of that herb that smells of lemon. It did not have the virtue of my quinine against fevers, but it comforted the weary body and calmed the evening. A doctor quickly learns that healing also means handing a warm cup to the one who suffers.
- •Fresh lemongrass stalks — a few (main fragrance)
- •Boiled water — a large pot (base)
- •Honey or sugar — to taste (sweetener (optional))
- •Ginger — a piece (warmth (optional))
Hospital Lemongrass Tea
A clear, fragrant infusion of lemongrass stalks, slightly lemony and bitter, drunk hot in the evening. Thirst-quenching and soothing, on the border between remedy and comfort.
Why this dish? A doctor in the tropics, Schweitzer fought fevers with quinine; but local plants also grew around the hospital. Lemongrass, steeped hot, accompanied care as a comforting drink—a simple gesture between pharmacy and kitchen.
Under the forest climate, raw water was our enemy; we boiled it, and I gladly threw in a few stalks of that herb that smells of lemon. It did not have the virtue of my quinine against fevers, but it comforted the weary body and calmed the evening. A doctor quickly learns that healing also means handing a warm cup to the one who suffers.
Ingredients (period version)
- Fresh lemongrass stalks — a few (main fragrance)
- Boiled water — a large pot (base)
- Honey or sugar — to taste (sweetener (optional))
- Ginger — a piece (warmth (optional))
Ingredients
- Fresh lemongrass — 3 stalks, bruised and cut (main fragrance)
- Water — 1 liter (base)
- Fresh ginger — 2 thin slices (warmth (optional))
- Honey — 1 tsp per cup (sweetener (optional))
- Lime juice — a few drops (brightness (optional))
Method
- Lightly bruise the lemongrass stalks with the back of a knife to release the fragrance, then cut into pieces.
- Bring the water to a boil and add the lemongrass (and ginger if using).
- Reduce heat and simmer covered for 8 to 10 minutes.
- Strain the infusion into a teapot or directly into cups.
- Sweeten with a little honey and add a few drops of lime juice to taste; drink hot.
How it was made : In the tropics, boiling water was a survival rule against disease. Local aromatic plants—lemongrass, ginger—were steeped in it as much for flavor as for their digestive and soothing properties, recognized by caregivers and villagers alike.
The contemporary twist : Serve it iced in summer, with a lemongrass stalk as a stirrer and a slice of lime.
Albert Schweitzer · Charactorium
