Scientifically classified as Cymbopogon citratum, lemongrass gives off a scent that is both lemony and rosy. It is used in a widespread manner in both Thai and Indonesian cuisine. It grows in the wild in tropical Australia, Indonesia, Indochina and is also cultivated in Sri Lanka, India and southeast Asia.

The essential oil constituent of lemongrass is comprised mainly of citral, but also contains the following:

·           Myrcene;

·           Nerol;

·           Limonene;

·           Linalool;

·           Beta-caryophyllene;

The lower sections of the stalk are primarily used to brew healthful teas. Lemongrass is rarely seen in encapsulations or extracts.

When used as a medicinal herb, lemongrass serves several life-enhancing purposes. Here are just some of them:

·           Use as a mild-acting diuretic to flush toxins from the body;

·           Relieve of menstrual cramps;

·           Alleviation of nausea and symptoms associated with morning sickness;

·           Use to stimulate perspiration to help lower fevers and cleanse the skin;

·           Acts as a powerful repellent to various insects;

·           Used in making perfumes and as a bath additive;

·           and there's so much more that lemongrass is excellent for as well!

Other spices and foods will pick up the flavor and scent of lemongrass, so keep it well-sealed and isolated. Before cooking with lemongrass, allow it to soak in warm water for two hours first. This will reduce the potency some and make it so that it doesn't dominate your recipes. Pregnant and lactating women should avoid excessive use of lemongrass.