Lemongrass — First Grade

(Cymbopogon citratus)
Organically Grown in Thailand · Non-GMO · Non-Irradiated · Non-Fumigated

Lemongrass is one of the great aromatic grasses of the tropical world — a tall, fast-growing perennial of the grass family (Poaceae) native to South and Southeast Asia, where it has been cultivated as a culinary herb, tea ingredient, and aromatic plant for thousands of years. Cymbopogon citratus — West Indian Lemongrass — is the species most widely used in cooking and tea, prized for its bright, clean lemon flavor that is softer and sweeter than lemon juice, without the tartness or acidity of citrus fruit. It is the backbone of countless Southeast Asian dishes — Thai tom kha and tom yum soups, Vietnamese pho and lemongrass chicken, Indonesian and Malaysian curries, and Cambodian kroeung spice pastes — and one of the most beloved tea herbs across Asia and beyond.

While most commercial lemongrass is sourced from China, our lemongrass is organically grown in Thailand — where the warm, humid climate, rich soils, and traditional sun-drying methods produce a First Grade product with exceptional fragrance and flavor. It is processed in the traditional manner of air and sun drying, and has not been irradiated or fumigated, preserving its natural aromatic integrity. This is lemongrass as it should be — clean, fragrant, and honestly sourced.

The dried herb contains a rich array of aromatic compounds including citral (geranial and neral — the primary lemon-scented aldehydes, comprising 65–85% of the essential oil), limonene, geraniol, linalool, citronellal, myrcene, beta-caryophyllene, flavonoids (luteolin, apigenin, quercetin), phenolic acids (chlorogenic acid, caffeic acid), and terpenes. The essential oil of lemongrass is one of the most widely used in aromatherapy, natural cleaning products, and natural insect repellents.

Product Highlights

• First Grade dried herb of Cymbopogon citratus — Lemongrass
• Organically grown in Thailand — not the more common Chinese-sourced lemongrass
• Non-GMO · Non-Irradiated · Non-Fumigated — processed by traditional air and sun drying
• Rich in citral (65–85% of essential oil), geraniol, limonene, and luteolin
• Bright, sweet lemon flavor without the tartness of citrus — perfect for teas and cooking
• A staple ingredient in Thai, Vietnamese, Indonesian, and Malaysian cuisines
• Available in 4 oz, 8 oz, and 16 oz sizes

How to Use

Herbal Tea / Tisane: Steep 1–2 teaspoons of dried lemongrass in 8 oz of hot water for 5–10 minutes; strain and sweeten with honey. Pairs beautifully with ginger, mint, and citrus peel for a bright, warming tisane. Thai & Southeast Asian Cooking: Rehydrate dried lemongrass in warm water for 20 minutes, then use in soups (tom yum, tom kha), curries, stir-fries, and marinades. Bruise the stalks before adding to release the aromatic oils. Spice Blends: Add to custom spice rubs, curry powders, and seasoning blends for a bright citrus note. Infused Oils & Vinegars: Steep in warm olive oil or white wine vinegar for a fragrant culinary infusion. Cocktails & Mocktails: Infuse in simple syrup for lemonade, cocktails, and sparkling water — pairs beautifully with ginger beer, gin, and rum. Aromatherapy: Simmer a tablespoon of dried lemongrass in water on the stovetop as a natural room fragrance.

Available in 4 oz, 8 oz, and 16 oz sizes. Organically grown in Thailand.