Lemongrass Cut

Botanical Name: Cymbopogon citratus

Common Name:

• English: Lemon grass

• Ayurvedic: Bhuutika, Bhuutikaa
• Also, known as: Gandhatrun, Gandhabenaa, Majjigahullu, Hirvaa Chahaa, Olaa Chahaa, Paatichahaa, Gandhatrun, Sharbaan, Nimmagaddi, Vasana gaddi, Vasanaipillu, Chennanampullu, Incippullu, Vasanappullu, Gandhatrun, Harichaaya, Lilichaa, Bhutrnah, Jambiratrnah, Guhybija, Bhutika, Sitroengras, Xiang mao coa, Verveine de Indes, Lemongras, Zitronengras, Sereh, Citronella, Remon gurasu, Serai, Sontol, Takrai, Xa, Capim-cidrao, Capim-santo, Sera, Verveine, Cimbopogone, Sakumau, Zacate limon, Ta-khrai, Limon out, Fever grass, Citroengras, Te limon, Zacate limon, West Indian lemongrass, Cana-cidreira, Cana-limão, Capim-cidró, Capim-santo, Erva-cidreira, Herbe citron, Pasto limón, Patchuli-falso, Verveine des Indes, Zacate limón, Zitronengras, Tanglad, Hierba de limon, Erba di limone, Sera, Bhustrina and Takra.

Habitat: India and Sri Lanka, Egypt

Origin: Egypt

Harvested: Wild or cultivated

Parts Used: Leaves and whole plant                                                              

General Information:

Cymbopogon citratus, is a tender perennial of the grass family, grows to 6 ft in height and about 4 ft in width, with a short rhizome and resembles many of its members in the long, upright blades, but with leaves at the ends, and growing in clumps. Lemongrass is a robust perennial tuft with thick stems and broad, bluish-green, aromatic leaves. It is a cultigen that rarely forms flowers. The root is fibrous, adventitious, 5 to 10 mm in length, 0.2-0.5 mm in thickness. A rhizome is irregular, dark brown in color, narrow internodes present 5-9 cm in length, 1-2 cm in diameter. Leaves are glaucous, linear, parallel-veined, about 90 cm in length, 2-3 cm in width, conspicuous midrib present, apex pointed like a sword, margin entire, with sheathing base and a ligule at its base; lemon odor, taste bitter.

Lemongrass is native to Asia, and thrives in warm and sunny locations and is an essential component of Asian cooking and for essential oil. The flavor is subtle and never dominates. It is particularly well known as a flavor ingredient of “lemongrass soup”. It is used in the perfumery, to fragrance skincare products and soaps, and as a flavoring agent in cooking, soft drinks, candy, ice cream, and baked goods. The name Cymbopogon is derived from the Greek words “kymbe” meaning boat and “pogon” meaning beard, referring to the flower spike arrangement.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.