Lemongrass originates from southern India and Sri Lanka. This plant is widely cultivated in Indonesia, as well as in southern India, Sri Lanka, and Malaysia. Its distribution extends to tropical countries. It is used as a kitchen spice. The main nutritional content in lemongrass includes Vitamin A, potassium, iron, and manganese. These vitamins and minerals play a role in preventing cancer, promoting bone health, and improving blood circulation in the body.

It grows well in areas up to an altitude of 1,200 m above sea level (m.a.s.l.). It prefers a moist climate, soil pH of 5.5–7.0, annual rainfall of 1,000–1,500 mm/year, and an annual temperature of 24–27º C with a dry season of 4–6 months. It has good adaptation properties and can survive even in nutrient-poor soil. Maximum lemongrass yield is obtained from fertile and well-drained soil.

• Root (Akar) Fibrous root system, large, with a short rhizome.

• Stem (Batang) Clustered, bulbous and soft, hollow, stiff, and easily broken.

• Leaves (Daun) Green color, sessile (stalkless). Leaf length is 70–80 cm, width is 2–5 cm. Simple (single) leaf, the leaf margin is rough and sharp, parallel venation, and the upper and lower surfaces are hairy. When crushed, it releases a distinctive scent.

• Propagation is done vegetatively (cuttings). Cuttings should come from a healthy mother plant that is 1 year old.

• Cuttings are obtained by breaking up a large clump, then cutting or trimming long roots and leaves, leaving 5 cm from the base of the old leaves.

• Treats depression, maintains stamina and digestive function, sheds belly fat, lowers blood pressure, reduces the risk of cancer, treats common cold/mild flu (masuk angin), warms the body, and relieves sore throat inflammation.

• Chlorogenic acid, isoorientin, folic acid, alkaloids, tannins, terpenoids, saponins, polyphenols, essential oils (citral alpha, citral beta, nerol, geraniol), flavonoids, terpenes, ketones, aldehydes, and phenolics (luteolin, rhamnoside).