Lemongrass C/S

Lemongrass is a tall tropical grass native to Southeast Asia. Its bright green, fibrous leaves contain citral, the same compound found in lemon peel and the source of the herb’s lemony scent. Fresh lemongrass is widely used in Indonesian, Thai, and Vietnamese cuisines and is sometimes referred to by its Indonesian name sereh.

Dried lemongrass has a more subtle and woodsy flavor than fresh lemongrass. The herb may be rehydrated for soups and sauces, although it is most often used to make a refreshing herbal tea. In any application, dried lemongrass should be strained and removed so it is not eaten.

Medicinally, the citral in lemongrass is both antimicrobial and anti-inflammatory. In some herbal traditions, lemongrass tea is used to soothe upset stomachs, sore throats and lower fevers. Lemongrass has also been used, as early as the Romans, for scented, healing baths.