Lemongrass is commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). Common names include lemongrass, lemongrass, barbed wire grass, silky heads, citronella grass, cha de Dartigalongue, fever grass, tanglad, hierba Luisa, or gavati chaha, amongst many others.

According to the reports available at the national herbarium in 1905 a Sri Lankan researcher called Mr. J.F Jovit had acquired several plants of “Kochin Sera” (Cymbopogon citrates) From the South India and had planted them at Bandarawela Farm for research purposes. Several large scale cultivations of lemongrass had been existed in Sri Lanka in several decades ago but currently only a few small cultivations exists. In Sri Lanka lemongrass is reported to have been grown in Badulla and Hambanthota areas.

Uses

It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood. Lemongrass oil is used as a pesticide and a preservative.

Benefits

It has many beneficial medicinal properties including analgesic, anti-inflammatory, antidepressant, antipyretic, antiseptic, antibacterial, antifungal, astringent, carminative, diuretic, febrifuge, insecticidal, sedative, and anti-cancer properties. The leaves, stems and bulb of lemongrass are used in various treatments.