Lemongrass

In the tradition

Lemongrass is newer to the Ayurvedic texts than the other herbs in this library. A grass called bhūtṛṇa is described in the Nighaṇṭus, and is usually read as lemongrass or a near relative.

In everyday India it is a folk herb: gavati chaha in Maharashtra, sera in the North-East, and a garden plant in Kerala grown by the kitchen door.

How Ayurveda reads it

Lemongrass is pungent and bitter, light, dry and sharp, and heating, though its fresh scent makes it feel cooler than it is. It is described as settling Kapha and Vata, and able to raise Pitta in strong cups.

In the Indian kitchen

A stalk bruised and simmered in chai in the monsoon; leaves steeped on their own as gavati chaha; and in the curries and broths of the North-East and Kerala.

How we use it

We use cut, dried lemongrass leaf in our teas, where it brings brightness — often beside hibiscus, mint or ginger. It brews well hot, and makes a good iced tea.