Herbs — Lemongrass

Family name: Poaceae, Gramineae (Grass Family)
Botanical name: Cymbopogon Citratus
Parts used: Grass/leaves
Extraction: Steam distillation of the fresh or partly dried cultivated grass/leaves
Taste: Pungent, bitter
Aroma: Grassy-green, lemony
Perfumery status: A top note of medium intensity and poor persistence

General Description
A fast-growing, tall aromatic perennial grass up to 1.5 meters high, producing a network of roots and rootlets that rapidly exhaust the soil.

Native to Asia, there are two main types. 1. The West Indian lemongrass which is probably native to Sri Lanka, now cultivated mainly in the West Indies, Africa and tropical Asia. Main oil producers include Guatemala and India. 2. The East Indian lemongrass, which is native to east India, now mainly cultivated in western India.

Herbal & Folk tradition
Employed in traditional Indian medicine for infectious illness and fever, modern research carried out in in India shows that it also acts as a sedative on the central nervous system. It is also used as an insecticide and for flavoring food. After the distillation process, the exhausted grass is used locally to feed cattle.

A yellow, amber or reddish-brown liquid.  Blends well with lime and other citrus. Geranium and other florals

Acne, athlete´s foot, excessive perspiration, insect repellent (fleas, lice, ticks), muscular pain, poor circulation, slack tissue, indigestion, fevers, infectious disease, headaches, stress-related conditions.

Safety data
Non-toxic, non-irritant. Skin sensitizing in hypersensitive, diseased or damaged skin.
Drug interactions with diabetes medication.
Avoid during pregnancy!
Not for children under two (2) years of age.
Maximal dermal use 0.7%.

Outdoor No 2. – Air Born