Fever Grass Tea

Jamaica's bush tea of lemongrass leaves steeped hot, sometimes with ginger or a leaf of mint, drunk in the morning or wrapped in a blanket to sweat out a cold

Origin: Kingston & Jamaica

From the journey of Lemongrass.

Jamaica calls lemongrass fever grass, and the name says what the tea is for. It is one of the island's bush teas, the herbal infusions that stand somewhere between breakfast and medicine, and it is drunk piping hot, often with the drinker wrapped in a blanket to 'sweat out' a fever or a cold. It is also simply a morning and evening tea, taken for its flavour, and many Jamaican yards have a clump of fever grass growing in them. The leaves are used rather than the stalk, torn or tied in a knot and steeped in water just off the boil; some households add ginger, a sprig of mint, or a slice of lime. A date of 1799 is often given for the plant's arrival on the island, although the source of that date is not stated.

Ingredients

Tea

  • 8 long fresh lemongrass leaves (fever grass), washed
  • 500 ml water
  • 1 cm ginger, sliced (optional)

To Serve

  • Honey or brown sugar, and lime, to taste

Method

  1. Tie the leaves into a knot, or crush and tear them, to release their oil.
  2. Bring the water to the boil, drop in the leaves and ginger, cover, and take off the heat. Steep for 10 minutes.
  3. Strain, sweeten to taste, and add a squeeze of lime if you like. Drink hot.

Notes

Covering the pot while it steeps keeps the scent in the tea.

The Gastrographer

The Gastrographer

Mapping Culinary History

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Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
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