Fresh, citrusy and gently aromatic, Lemongrass lifts overall experience of herbal infusions. Its fragrant leaves have long been brewed in traditional preparations for digestion, relaxation, and everyday refreshment.

Role in herbalism

Digestive Comfort

Traditionally brewed to ease gas, bloating, and mild digestive discomfort.

Calm & Unwind

Used in gentle herbal preparations associated with relaxation and easing everyday tension.

Fresh Citrus Aroma

Naturally rich in aromatic compounds such as citral, which gives Lemongrass its distinctive lemon-like fragrance.

A Closer Look at Lemongrass

Traditional Use

Lemongrass has a long history in food and herbal traditions across Asia. Its fragrant leaves are commonly steeped in hot water, added to food, or combined with other herbs and spices.

Traditional preparations often centre around digestion, particularly for gas and stomach discomfort. Lemongrass has also been brewed as a gentle aromatic drink for relaxation and during periods of cold or seasonal discomfort.

Its fresh citrus character makes it easy to enjoy on its own, while also allowing it to brighten stronger herbs and warming spices.

Botany

Lemongrass belongs to the Cymbopogon genus in the Poaceae family, the same botanical family as other true grasses.

It grows as a dense clump of tall, narrow leaves rising from short stems near the ground. The blades are long, slender, and slightly coarse, releasing a strong lemon-like fragrance when cut or crushed.

The leaves contain aromatic essential oils rich in citral, mainly geranial and neral. These compounds are responsible for much of Lemongrass’s bright citrus aroma.

Origins & Native

Lemongrass has deep roots across South and Southeast Asia, although its exact native range depends on the species.

Current botanical records place Cymbopogon citratus's native range in southern India and Sri Lanka. Lemongrass has travelled far beyond its original range and is now cultivated throughout warm tropical and subtropical climates around the world.