Lemongrass is also called fever grass and is a thin, long leafed perennial plant that is indigenous to many Asian countries. It smells like lemon but is milder and sweeter.
The high-packed nutrition in these little leaves include vitamins A and C, folate, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus, calcium and manganese and traces of B vitamins.
Lemongrass has many medicinal properties including: analgesic, anti-inflammatory, antidepressant, antipyretic, antiseptic, antibacterial, antifungal, astringent, carminative, diuretic, febrifuge, insecticidal, sedative, and anti-cancer properties. The leaves, stems and bulb of lemongrass are used in various treatments. Lemongrass tea is most often used in home remedies for various health issues.
To brew the tea:
Steep one teaspoon of fresh or dried lemongrass in a cup of hot water for about 10 minutes.
Strain and add any sweetener you prefer.
When cooking with Lemongrass it is important to know which parts to use and how to make sure they are able to be eaten easily as they tend to be rather fibrous. Darlene Schmidt over at ‘The Spruce’ gives excellent advice and directions. Preparing Lemongrass
And remember, when looking for the best for your health, order your organic Lemongrass from Ben’s Farm.
