Lemongrass (Cymbopogon citratus) is a common herbal tea in many African homes, known for its refreshing flavour and healing properties. Although lemongrass is used in both its fresh and dried forms, very little scientific evidence has compared how the drying process affects its nutritional and antioxidant properties.

A recent study funded by the NRF explored how drying influences the nutritional and antioxidant qualities of lemongrass tea. To achieve this, researchers prepared teas from both fresh and dry lemongrass leaves and analysed their nutrients, minerals, amino acids, and phytochemicals. They also tested each tea’s ability to neutralise harmful molecules known as free radicals.

The research findings showed clear differences between the two forms of tea:

• Fresh lemongrass tea contained more protein and fibre, making it slightly more nutritious.
• Dry lemongrass tea, however, displayed stronger antioxidant activity, meaning it can better protect the body from cell damage linked to diseases such as diabetes, heart disease, and cancer.

The improved antioxidant power of the dry tea was linked to its richer content of caffeic acid, a natural compound known for protecting the body against oxidative stress.

In conclusion, both fresh and dry lemongrass teas are rich in nutrients, minerals, amino acids, and phytochemicals that support health and wellbeing. While the fresh tea provides more nutritional value, the dry tea shows stronger antioxidant properties due to its richer phytochemical content.