Herbs & Botanicals

Product Description

Botanical Name: Cymbopogon citratus

Plant Family: Poaceae (Grass family)

Botanical Description:
Cymbopogon citratus, commonly known as lemongrass, is a perennial grass native to tropical regions of Asia, particularly India and Sri Lanka. It belongs to the Poaceae family and is characterized by its tall, slender stems, long, linear leaves, and aromatic citrus-like fragrance. Lemongrass typically grows in dense clumps and can reach heights of 1-2 meters. The leaves are green, narrow, and sharply serrated, with a lemony scent when crushed. Lemongrass produces small, inconspicuous flowers in terminal clusters, which give way to tiny seeds. The plant thrives in warm, humid climates and is cultivated for its culinary, medicinal, and aromatic properties. Lemongrass is commonly used fresh or dried in cooking, herbal teas, and essential oil production.

Introduction:
Lemongrass has been used for centuries in traditional medicine, culinary practices, and aromatherapy due to its refreshing citrus aroma and various health benefits. It is prized for its high content of essential oils, particularly citral, which gives it its characteristic lemony scent and flavor.

Preparations:
Tea: Prepare lemongrass tea by steeping fresh or dried lemongrass leaves in hot water for 5-10 minutes. Strain the infusion and drink it. Lemongrass tea may be consumed warm or chilled and sweetened with honey if desired.
Essential Oil: Lemongrass essential oil can be extracted from the fresh or dried leaves of the plant and used for aromatherapy, massage, or topical application. Dilute lemongrass essential oil with a carrier oil (such as coconut oil or almond oil) and apply it to the skin.
Culinary Use: Fresh or dried lemongrass leaves are commonly used as a culinary herb to flavor and enhance the taste of various dishes, particularly in Southeast Asian cuisine. Lemongrass adds a citrusy, aromatic flavor to soups, curries, stir-fries, marinades, sauces, and beverages.