A tropical plant of the grass family, lemongrass is called Indian verbena, or Madagascan lemongrass, Cymbopogon citratus from its scientific name.
The aerial parts and the leaves in the form of hollow stems are used dried.
The smell of citronella is reminiscent of lemon. The fresh stems are used in Asian cuisine for their lemony taste, infused in broths or sauce dishes.
For a cup of lemongrass tea use:
– 2 g of dried lemongrass leaves
About 200ml of water
Heat the water to a boil then add this boiling water to the lemongrass leaves
– Leave to infuse for ten minutes (in order to obtain an effective dose of active substances)
– Drink a cup several times a day in case of digestive disorders or a cup once in the evening before bedtime in case of sleep disturbance.
To prepare an infusion, infuse 15g of fresh lemongrass leaves in 1.5L of water
The leaves containing filaments risking causing lesions in the digestive tract, we advise you to carefully filter your infusions and decoctions.
Sedative, fight against insomnia, stress and anxiety
Antispasmodic, digestive tonic and calming properties: soothes digestive and intestinal disorders; reduces flatulence and cramps.
Anti-bacterial and anti-inflammatory, effective against fever and flu-like conditions.
Can also be used in the kitchen to flavor dishes with a fresh and lemony taste, but it is their anti-mosquito virtues that are the best known (insecticide and insect repellent properties).
For joint or muscle pain. Proven painkiller, lemongrass is a good help to soothe the pain of arthritis and rheumatism. It also calms sprains, tendinitis and muscle strains.