Lemongrass
Lemongrass (Cymbopogon citratus) is a tall tropical grass whose stalks and leaves carry a bright, lemony aroma from the same aromatic compound (citral) found in lemon peel. Cut and dried, it brews into a clean, pale yellow infusion that is citrusy and faintly sweet with a fresh, grassy edge. It is naturally caffeine-free and a staple of Southeast Asian kitchens as much as the teapot.
Quality dried lemongrass is pale green to straw-gold, cut into neat short pieces, and smells vividly of fresh lemon and lemon zest when you open the bag. Grey, brown, or scentless material is stale and will brew thin and woody. Because the flavor sits in volatile oils, aroma is your best quality test: the stronger and fresher the lemon smell, the better the cup. Look for clean cut pieces rather than excessive powder and dust, which lose aroma fastest. A good infusion is bright, clear, and lemony with a soft sweetness and no harshness.
Lemongrass is native to tropical and subtropical Asia and is grown widely across India, Thailand, Sri Lanka, and other warm regions; the species used for tea and cooking is usually West Indian lemongrass (Cymbopogon citratus). The plant is a perennial grass, harvested for its fragrant stalks and leaf blades, which are chopped and dried with no oxidation step. It is a backbone of Thai, Vietnamese, and broader Southeast Asian cuisine as well as a popular standalone and blended tisane.
Use about 1 to 1.5 g per 100 ml (around 2 to 3 g per 250 ml cup), water at 95 to 100°C, steeped 5 to 7 minutes. It is caffeine-free and not astringent, so a longer steep deepens the body without bitterness. A single generous infusion gives most of the flavor; a second steep is noticeably weaker. It is outstanding iced or cold-brewed and pairs naturally with ginger, mint, or a touch of honey.
€3-8 (about $4-9) per 100 g; lemongrass is one of the most affordable herbals, with organic grades only slightly higher. Caffeine-free.
Prices reviewed June 2026
Lemon Verbena
Lemon verbena hits a sweeter, rounder, more perfumed lemon note, while lemongrass is sharper, grassier, and a touch more savory.
Ginger
Ginger is the classic partner: its warmth and gentle heat balance lemongrass's bright citrus, a pairing found across Southeast Asian cooking and in countless tea blends.
Peppermint
Peppermint adds cooling menthol where lemongrass adds citrus lift; both are refreshing, but they refresh in completely different directions.
The lemon aroma of lemongrass comes mostly from citral, the same compound responsible for the smell of lemon peel, which is why the grass can taste more lemony than an actual lemon while containing no citrus at all.