Medicinal actions: Anti-inflammatory, analgesic, hypotensive, expectorant, antispasmodic, febrifuge and tonic.

• Digestive antispasmodic for the stomach and intestines (gas)
• Febrifuge (lowers fever)

Uses: These fragrant leaves add a lemony flavor to teas, herbal teas, soups, curries, and poultry and seafood dishes.

Fresh, lemongrass is known for its lemony citrus scent and hint of uplifting rose aroma. It is traditionally used as a spice in Thai, Indian and Indonesian cuisines. (Add the infusion of concentrated dried lemongrass to your cooked meals).

Ingredient: Lemongrass, "Indian verbena" (Cymbopogon citratus) organic dried leaves.

Uses and instructions: In herbal tea: (Adults): Infuse a tablespoon in a cup of hot water, the infusion is done at 85 C° to preserve its constituents. Boil the water in the kettle then wait 8 to 10 minutes after the "click" before pouring, covering, infusing 5 to 10 minutes and filtering. Drink 1 to 3 cups a day. Optional: add a little stevia, honey or maple syrup (to taste). Add to your herbal tea blends to give a good lemony taste (lemon balm, lemon…). This infusion can also be added to your lemonades.

In cooking: 1 tablespoon of lemongrass is equivalent to a stalk of fresh lemongrass. Cut dried lemongrass should be steeped for two hours in hot water before being used for cooking.

Precautions: No known precautions. We still recommend that you consult a qualified healthcare practitioner before using any herbal products, especially if you are pregnant, breastfeeding, or taking any medications.