Lemongrass

Lemongrass, also known as Fever grass (fevergrass) is a staple in Asian cuisine to add a lemony flavor to curries, soups, teas, and stews. In southern India, lemongrass is made into a traditional tea and is used to season roasted chicken. 

As with any grass, when it is dry the leaves lose their bright green color. The green leaf of the Lemongrass is soft and most fragrant when it is bruised, the dry leaf also loses some of its fresh scents, this is however brought back to life when used to make tea, beverage, or your favorite culinary dish or infusion.
 
Lemongrass is also combined with other herbs in tea blends and can also be tinctured or used to make syrup, as well as, used to produce soaps, lotions, and other topical preparations.

The leaf of lemongrass also called citronella grass contains a high concentration of a compound called citral, which accounts for the herb’s lemony aroma and flavor, and also contains a phytochemical called citronellol.

NOTE: We highly recommend that before using any herbal medications you should consult your health care provider or medical doctor for professional advice.
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