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Lemongrass must taste very similar to lemon. However, Lemongrass has a flavour profile all of its own. While it is citrusy with a lemony flavour, it tastes almost like a mix of lemon and lemon mint. The flavour is quite light and does not overpower other flavours in a dish.

Lemongrass might help prevent the growth of some bacteria and yeast. Lemongrass also contains substances that are thought to relieve pain and swelling, reduce fever, improve levels of sugar and cholesterol in the blood, stimulate the uterus and menstrual flow, and have antioxidant properties.

Lemongrass is a good source of vitamins A and C, folic acid, magnesium, zinc, copper, iron, potassium, calcium and manganese. Lemon grass oil (citral) is hydrodistilled and IR and GC are conducted to verify its constituents.

• Added to curry pastes, sauces, and salads. Its lemony flavor stands up to prolonged cooking, making it perfect for slow cooked stews and curries.
• Infused into teas, soups, and stocks. Lemongrass easily infuses into liquids.
• Added to desserts.