How to Make Homemade Lemongrass Oil?

With its numerous benefits and instantly recognisable fresh fragrance, lemongrass is a highly valued plant for domestic use. While best known for naturally repelling mosquitoes, its virtues don't stop there. It's also recognised for its soothing, invigorating, mildly antiseptic properties and for its delicious lemony flavour in cooking, perfect for flavouring oils, marinades or exotic dishes. This tutorial explains how to prepare a lemongrass-infused oil – not an essential oil – to easily enjoy its properties at home. Whether for skincare, culinary use or as a natural repellent, this homemade oil fits naturally into a wellness routine or everyday cooking. Discover how to easily prepare lemongrass oil at home with our simple and quick tutorial!

Which lemongrass to choose for homemade oil?

To make good homemade lemongrass oil, it's recommended to use Madagascar lemongrass (Cymbopogon citratus), also called West Indian lemongrass, Indian verbena, Java lemongrass or lemon grass. This variety is particularly prized for its fresh, lemony and intense fragrance, ideal for infusing in oil. We mainly use the stems and bulbs of the plant, as these parts contain the highest concentration of aromatic compounds. The bulbs, located at the base of the stems, are thinly sliced to release their natural oils, while the leaves can also be finely chopped and added to the infusion for an even richer fragrance. Freshly cut, the plant retains its active properties better and ensures a more fragrant and effective infusion. Lemongrass is best harvested in late summer or early autumn, just before flowering if grown outdoors. If the plant is grown in a pot indoors, stems can be harvested all year round, as soon as they are well developed, robust and the bulbs begin to swell. The key is to harvest fresh, green, non-woody stems with well-formed bulbs, as these contain the highest concentration of active properties for the oil.

Note: This does not refer to lemon balm (Melissa officinalis) or lemon verbena (Aloysia triphylla), although these can also be used to make infused oils. This tutorial focuses solely on lemongrass of the Cymbopogon genus.

Which carrier oil to use for successful lemongrass oil?

To make lemongrass-infused oil, it's recommended to use a neutral, light carrier oil that's easily absorbed by the skin. Sweet almond oil, grape seed oil or even sunflower oil work perfectly to capture the aromatic and active compounds of lemongrass without altering its delicate fragrance.

How to make lemongrass oil step by step?

Equipment needed

A sterilised glass jar with an airtight lid
A clean glass bottle, preferably tinted to preserve the oil
A fine cloth or sieve to strain the preparation

Ingredients

3 to 4 fresh lemongrass stems with bulbs
About 200 ml of carrier oil

Cold method:

Wash the lemongrass stems and dry them thoroughly to avoid moisture in the oil.
Thinly slice the bulbs to release maximum aroma.
Finely chop the leaves if using.
Place the lemongrass in a clean jar.
Completely cover with your chosen carrier oil.
Seal tightly and leave to infuse at room temperature, away from light, for two to three weeks, gently shaking the jar every two days.
Strain the oil using a sieve or fine cloth.
Transfer the strained oil to a clean bottle, preferably dark-coloured.

Hot method (quicker):

Clean the lemongrass stems and bulbs, then slice thinly.
Crush them.
Place the pieces in a saucepan with the oil.
Heat on very low heat for about an hour, without boiling.
Allow to cool and strain.
Transfer the strained oil to a clean bottle.

My tip: The oil is ready to use once completely cooled. However, it's advisable to let it rest for a few hours or overnight in its bottle to allow the aromas to stabilise slightly before use.

What are the benefits and virtues of homemade lemongrass oil?

Lemongrass-infused oil is best known for its ability to effectively repel mosquitoes. It's also recognised for its soothing properties against itching caused by insect bites. Applied in a gentle massage, this oil can provide a pleasant relaxing sensation and ease mild muscle tension thanks to its gentle anti-inflammatory properties.

How to use lemongrass oil?

Lemongrass oil offers several uses in both cosmetics and cooking. As a natural cosmetic treatment, it's particularly valued for its mosquito-repellent properties and soothing qualities. It effectively calms itching caused by insect bites while providing a pleasant cooling sensation. Used in gentle massage, it also helps relax tired muscles and relieve minor tension. Added in small quantities to homemade creams or body balms, it delicately perfumes the skin while adding a refreshing touch.

In cooking, lemongrass oil subtly flavours dishes with its pleasant lemony taste. It's particularly good for flavouring fish or poultry marinades, lightly enhancing a vinaigrette or adding a fresh note to exotic salads or cold dishes. It's perfect for subtly enhancing a prawn and mango salad or a fresh fish ceviche like sea bream, cod or sea bass.

To preserve all its flavour qualities and natural benefits, it's advisable to avoid high-temperature cooking and prefer using it as a final seasoning just before serving.

How to properly store your lemongrass oil?

To preserve all the properties and benefits of your homemade oil, it's recommended to store it in a tinted glass bottle, tightly sealed, away from light, heat and moisture. Under these conditions, your lemongrass oil will keep easily for several months while retaining its aromatic and repellent qualities.

Precautions and dangers of lemongrass oil

Homemade lemongrass oil is generally well tolerated, but it may cause skin reactions in sensitive individuals. It's advisable to do a patch test in the crook of the elbow before first use on the skin.

For cosmetic use, avoid contact with eyes, mucous membranes and sensitive areas. This oil is not suitable for babies, young children or pregnant women without medical advice.

For culinary use, ensure you only use fresh, food-grade ingredients (untreated lemongrass, food-grade carrier oil). Once strained, the oil can flavour dishes, marinades or sauces, but it should be used in small quantities, like an aromatic oil.