Can You Dry Lemongrass Leaves For Tea? | Home Brew Ready

Drying Lemongrass Leaves For Tea At Home: The Safe Way

Lemongrass (Cymbopogon citratus) makes a bright, citrusy cup. Drying the leaves keeps that lift ready year-round. You need clean blades, thin cuts, and gentle heat. Skip thick stalk rounds for tea; the soft leaf blades deliver aroma with fewer woody notes.

Start with fresh, green leaves. Trim brown tips. Rinse, then spin or pat until surface moisture is gone. Slice into ribbons about 2–3 mm wide. Thin cuts dry faster and brew evenly, so the cup tastes clean, not harsh.

Air-drying works when the room is low in humidity and dust. A small fan helps air move across the leaves. If your kitchen runs damp, switch to a dehydrator on the herb range or an oven at its lowest setting with the door slightly open. Low heat protects aroma oils and color. Guidance from the National Center for Home Food Preservation places herb drying near 95–115°F, with higher settings only when humidity stays stubborn; the page on drying herbs lays out those basics.

Herbal infusions like lemongrass steep without caffeine from the plant itself, so the cup stays mellow day or night. That puts it in the wider family of herbal teas many people enjoy for flavor and routine. Keep add-ins simple: lemon peel, ginger shavings, or a touch of honey.

Prep, Sanitation, And Storage

Clean tools matter. Wash your cutting board and knife with hot, soapy water. Dry them well. If you harvested in the garden, give the leaves a quick rinse to remove grit, then shake dry. Surface water slows drying and can dull the lemony edge.

Spread thin layers. Whether you use racks, mesh screens, or parchment on trays, aim for a single layer with gaps. Crowding traps moisture. Rotate trays halfway through heat-based drying for even results. When done, leaves should feel crisp and break with a snap.

Let the batch cool fully before you jar it. Warm leaves create condensation inside a container. Use airtight glass jars with tight lids. Label the month and year. Store in a dark cupboard away from the stove. Most dried herbs shine for 6–12 months; flavor slowly fades after that. University and extension pages repeat the same cues: low heat, dry air, and a brittle, crumbly finish for leaves.

Heat And Time: What The Pros Suggest

Food-preservation groups recommend gentle settings for delicate leaves. Oregon State Extension, Colorado State Extension, and NCHFP point to the same range near 95–115°F for dehydrators, with a nudge higher only in sticky climates. They also call out tray rotation, single layers, and a dry, shaded room for air methods. Those steps keep flavor intact while preventing scorching.

Keep heat low. High heat roasts edges and drives off aroma oils. If your oven won’t go low, prop the door open a crack and use the top rack. A sheet of parchment helps prevent hot spots and makes cleanup easy.

How To Dry Lemongrass Leaves: Step-By-Step

Air-Dry Method

1) Rinse leaves and pat dry. 2) Slice into thin ribbons. 3) Tie loose bundles with twine or spread on a mesh rack. 4) Hang or place in a dry, shaded room with steady airflow. 5) Turn bundles or stir the rack every day or two. 6) After a week, test a leaf; it should crumble between fingers. 7) Once brittle, move to jars and add a label.

Dehydrator Method

1) Line trays with mesh or parchment. 2) Spread a single layer of ribbons. 3) Set 95–115°F (35–46°C). 4) Dry 2–4 hours, rotating trays once. 5) Test a handful; if any bend, keep going 20–30 minutes. 6) Cool on the trays. 7) Jar and store.

Oven Method

1) Set the oven to the lowest mark. 2) Place a wooden spoon in the door to vent. 3) Spread leaves thinly on parchment. 4) Dry 45–90 minutes. 5) Check every 15 minutes near the end; stop before browning. 6) Cool and jar.

Brew Lemongrass Tea Like A Pro

Use 1 tablespoon of dried ribbons per 8 fl oz (240 ml) water. Bring water to a boil, then pour over the leaves. Cover the cup or teapot. Steep 5–7 minutes for a bright cup. For a stronger sip, go to 10 minutes, then strain. Long steeps can turn grassy, so taste at the 7-minute mark and adjust from there.

Fresh lemon slices pair well. Ginger brings warmth. Honey rounds sharp edges. If you want a caffeine lift, blend with a small pinch of green tea. Add the green leaves only for the last minute to avoid bitterness. People who avoid caffeine can keep it pure and sip any time.

Flavor Tips And Common Pitfalls

Trim tough bases. The pale bulb section tastes great in soup but can add straw notes to tea. Stick to leaf blades for a cleaner cup. Don’t skip the cool-down before jarring. Steam inside a jar softens leaves and can dull aroma. If a batch softens during storage, spread it on a tray and re-dry on low heat for 10–15 minutes.

Mind water quality. Hard water mutes citrus. If your tap tastes chalky, try filtered water for brewing. A covered steep traps steam, which keeps aroma in the cup. Strain through a fine mesh to catch small shards.

Safety Notes, Sources, And Sensible Use

Lemongrass has a long record in kitchens and herbal cups. People also use it in folk remedies. Health claims vary, and personal responses differ. If you take medications or have special conditions, medical advice from a licensed professional is the right path. For balanced reading on uses, side effects, and interactions, scan the MedlinePlus overview and decide what fits your situation.

On the drying side, home food preservation groups outline the key steps for herbs: thin layers, low heat, and a dry room. They also describe the final texture: brittle and crumbly, not leathery. Those cues help you judge doneness without special gear. The NCHFP page on herb drying basics is a handy reference.

Troubleshooting Humid Climates

Sticky weather slows drying. Move to a small room with AC or a dehumidifier. A portable fan across a mesh rack speeds things up. In monsoon seasons, a dehydrator or a low oven is the easiest path to safe storage.

Harvesting And Timing

Pick leaves in the morning after the dew dries. Choose bright green blades without tears. If you grow lemongrass, clip older outer leaves first and let the center keep pushing new growth. Rinse quickly, then dry well before slicing. For flavor, young to mid-aged leaves brew sweeter than older, fibrous ones.

Want more ideas for gentle, non-caffeinated sips? You might enjoy our herbal tea safety and uses.