I grew up drinking this natural tea, known in Cameroon as “Fever Grass,” especially during times when there wasn’t money for milk or ovaltine.
Today I drink it because I love the flavor and because it offers several benefits for the body. In many places around the world, Fever Grass is more commonly called lemongrass.
Drinking lemongrass tea can aid digestion, promote better sleep, and support the body’s natural detoxification processes. In summer I buy large bundles at the farmers’ market, chop them, package them in sandwich bags, and freeze them for later. At the moment I only have one bag left in my freezer—my favorite non-guilty pleasure.
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| Fever grass |
This isn’t really a strict recipe because preparing lemongrass tea is so simple. Chop the stalks or leaves, add them to a pot or kettle with water, and bring to a boil. In some traditions, the cut lemongrass is simply steeped in boiled water rather than boiled directly.
You can sweeten the tea with sugar or honey, though I prefer mine plain. For variation, add slices of fresh ginger or a squeeze of lemon to brighten the flavor and add complementary health benefits.
Beyond tea, lemongrass is sometimes used to enhance the flavor of soups and stews. While many people add it to broths and curries for a fresh, citrusy note, I haven’t experimented much in the kitchen with it yet—my focus remains on enjoying it as a soothing cup of tea.
