Lemongrass (Cymbopogon citratus)
Lemongrass is a tall-growing, clumping grass that is native to Southeast Asia and cultivated in other tropical zones. The leaves contain a high concentration of a compound called citral, which accounts for the herb’s lemony aroma and flavor. Lemongrass also contains a phytochemical called citronellol, which is why the herb is also known as citronella grass.
Lemongrass is a staple in Asian cuisine to add lemony flavor to teas, curries, soups and stews. In southern India, lemongrass is made into a traditional tea known as chukku kaapi, the name for which translates to “dried ginger coffee.” Lemongrass is also combined with other herbs in tea blends and can also be tinctured or used to make syrup.
In Indonesia, where the herb is known as sereh, lemongrass is used to season roasted chicken. In the Philippine province of Cebu, lemongrass is a key flavoring in lechón, a national dish that consists of a whole roasted pig.
Origin: Egypt
Plant Part Used: leaves
Storage Tips: Keep in a well-sealed container in a cool, dry place.
Appearance And Aroma: Grassy with a lemony scent.
Cosmetic Uses: Use to produce soaps, lotions and other topical preparations.
Culinary Uses: Add to soups, rice dishes and braised foods.
Flavor Profile: Has a fresh, sweet taste with a light lemony flavor.
Aromatic Uses: Use to make tinctures and infusions for use in perfumery.
Safety: Citronellol in lemongrass may cause allergic skin reactions in some people.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.