Lemongrass oil is one of the most important essential oils being widely used for the isolation of citral. In India, a paste of leaves is smeared on patches of ringworm. It is applied externally as a poultice to ease pain and arthritis. In the Caribbean, lemongrass is primarily regarded as a fever-reducing herb (especially where there is significant catarrh). Lemongrass oil has no adverse effects on the blood, liver function, kidney function, protein, carbohydrate and lipid metabolism of rats. It is used to improve the flavor of some fish and can be used to flavor wines, sauces, etc. It is used in most of the major categories of food, including alcoholic and non-alcoholic beverages, frozen dairy desserts, candy baked foods, gelatins and puddings, meat and meat products, and fat and oils. Lemongrass oil is used in culinary flavoring. The well-ramified root system of the plant helps in soil and water conservation. The crop is extensively cultivated in the poor, marginal and wastelands, and also along the bunds as live mulch. It’s a common ingredient in Thai cooking and bug repellent. It has a fresh, lemony aroma and a citrus flavor. In India, it is cultivated in about 4000 ha and the annual production is around 250 t. Lemongrass, also called citronella, is a tall, stalky plant. The annual world production of lemongrass oil is around 1000 t from an area of 16,000 ha. Highly popular in Thai and other southeast Asian cuisines, this beautiful grass also adds beauty to the garden, forming a clump of graceful, arching leaves. The state of Kerala in India had the monopoly in the production and export of lemongrass oil. The lemongrass oil of commerce is popularly known as Cochin oil in world trade, since 90% of it is shipped from Cochin port.
The name “lemongrass” is derived from the typical lemon-like odor of the essential oil present in the shoot. Lemongrass is a tropical perennial plant, which yields aromatic oil.
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