Nicole Flynn has been growing lemongrass in her backyard for years—mostly, she says, because of its wonderful aroma and ability to repel insects. But the same plant she harvests for soups and teas is showing up in oncology research labs, where its active compounds are doing something researchers didn’t expect: slowing, and in some cases stopping, the growth of cancer cells without harming healthy tissue.
Flynn, a nutritional therapy and restorative health practitioner, is one of the home cooks and wellness practitioners who are rediscovering lemongrass.
