Lemongrass East Indian
East Indian Lemongrass (Cymbopogon flexuosus)
A bright, citrus‑aromatic grass with a fresh lemon scent — perfect for teas, curries, soups, and fragrant summer cooking 🌿
🌿 East Indian Lemongrass (Cymbopogon flexuosus) is a tall, elegant, citrus‑scented grass grown for its fresh, lemony aroma and its versatility in both the kitchen and the garden. With its arching blue‑green leaves and upright clumping habit, it brings structure, fragrance, and movement to herb beds and containers. The flavour is clean, bright, and intensely aromatic — a blend of fresh lemon, green herbs, and soft floral notes.
In Jamaica, this plant is widely known as Fever Grass, where the leaves are traditionally infused in a warm tea with honey. It’s enjoyed as a comforting drink and a delicious everyday treat, reflecting a long‑standing cultural use of lemongrass in Caribbean households.
Although edible and wonderfully aromatic, Cymbopogon flexuosus is not the main species used in Thai cuisine — that role belongs to Cymbopogon citratus, which has a stronger, more concentrated lemon flavour. Flexuosus is instead more associated with Indian, Sri Lankan, and Caribbean traditions, and is also a key species in essential‑oil production.
Stems
The lower stems have a fresh, citrus‑lemon flavour with a green, aromatic lift.
• Delicious in Indian and Sri Lankan curries
• Lovely in marinades for chicken, fish, and tofu
• Excellent in herbal teas, iced drinks, and syrups
• Adds brightness to soups, broths, and slow‑cooked dishes
• Can be used in Thai‑style dishes, though Lemongrass citratus is the traditional choice
• Bruise or slice the stems to release flavour
Stem flavour: fresh lemon, citrus‑herbal, bright, aromatic
🌿 Leaves
The leaves are aromatic and best used for infusions.
• Perfect for teas and hot infusions
• Used in Jamaica as Fever Grass tea, often sweetened with honey
• Add to stocks, soups, and slow‑cooked dishes
• Use to flavour rice, desserts, and syrups
Leaf flavour: lemony, grassy, aromatic
