From the Apothecary: Lemongrass (Cymbopogon citratus)
Lemongrass is a tropical perennial in the grass family, native to southern India and Sri Lanka.
Tall, sharp, citrussy. This girl ain’t no lemon!
What makes Lemongrass smell so good?
That unmistakable fresh, lemony fragrance comes from citral —a naturally occurring compound made up of two closely related molecules: geranial and neral. Together, they give lemongrass its bright, crisp scent that has made it a favourite in perfumery, aromatherapy, and natural body care for generations. Citral has also attracted considerable scientific interest for its effect on multiple inflammatory pathways. (1) (2)
Lemongrass also contains:
- Other aromatic terpenes
- Flavonoids
- Phenolic compounds
- Tannins
Together, these compounds contribute to the plant's distinctive aroma, flavour, and long history of use in kitchens, gardens, and wellness traditions around the world.
Everyday, Though Anything but Common
Lemongrass tea has traditionally been used for:
- Gas and bloating
- Mild cramping
- Digestive discomfort
- Post-meal sluggishness
Its bright citrusy flavour makes it easy to blend with other herbs. Brew a post-meal tea and pair it with peppermint, fennel, chamomile, or lemon balm for a wonderfully aromatic cup. If you're looking for an easier option, Earth's Aromatique Peaceful Tummy Tea combines lemongrass with a thoughtfully selected blend of digestive herbs—ready to steep and enjoy after any meal.
But More than Just Tea
Lemongrass shines well beyond the teacup.
Its fresh, uplifting aroma makes it a natural choice for soaps, body products, candles, room sprays, and diffuser blends. In the kitchen, it's a staple ingredient throughout Southeast Asian cuisine, adding a distinct vibrancy to curries, soups, marinades, sauces, and pretty much anything containing coconut.
And while we can’t really change the weather - or “fix” this rainy summer with lemongrass - darn it, we can certainly try.
A Simple Lemongrass Syrup
- Add some dry or fresh chopped Cymbopogon citratus into a pot with 1 cup of water.
- Add roughly ¼–½ cup of sugar.
- Bring to a boil, then immediately reduce the heat and simmer for 2 minutes.
- Allow to cool, then pop into the fridge for up to 24 hours.
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Strain out the solids and return the syrup to the fridge in a clean jar.
You’ve now got yourself a respectable lemongrass syrup, son. Use to sweeten sparkling water, or build a bright cocktail using any combination of limes, lemon, basil, mint, coconut, and hibiscus.
Or ...dare I say it...a barrel of rum?
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