Lemongrass Ginger Tea

Lemongrass Ginger Tea

Cymbopogon, variously known as lemongrass, barbed wire grass, silky heads, Cochin grass, or Malabar grass or oily heads, is a genus of Asian, African, Australian, and tropical island plants in the grass family.


2-3 lemongrass*

1/2″ -a piece of ginger, fresh, washed, chopped into roundels without peeling

Honey/jaggery* to taste


  1. Bring 4 cups of water to boil in a pot. Add the lemongrass and ginger; boil on high heat. When it comes to boil, reduce heat to low, and let it continue to simmer until the water turns light brown.
  2. Remove the pot from heat and cover it. Allow it to sit for 10-15 minutes.
  3. Strain the liquid, squeezing the lemongrass and ginger pieces to ensure the maximum flavor is released. Allow the water to cool completely before storing in the refrigerator.
  4. Add the honey/jaggery to taste. Stir and serve immediately.
  • If the ginger skin is retained, ensure that it is thoroughly washed before boiling.
  • Honey should never be consumed cooked as it turns slightly toxic. Ensure it is added only at the end, just before drinking.
  • This tea can be served hot or cool. If desired a dash of lemon juice can also be added before serving.
  • Instead of preparing the tea fresh from lemongrass stalks, a few drops of lemongrass oil can be mixed with hot water and honey/jagger.  



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