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While snipping and stashing away my lemongrass cuttings before the cold evenings of Autumn begin to set in, my mind travels back to when I first began to enjoy lemongrass in my tea. It was a couple of years ago while in a lovely little dining room at the historic and romantic El Albergue hotel in Ollantaytambo, Peru. I was there for our annual Travel to Transform retreat and each morning we would meander down to the dining room to start our day with a fresh cooked meal and a cup of coca tea to help adjust to the change in altitude. They had a table in the dining room where they set out bowls of freshly cut lemongrass, fresh mint leaves and dried coca leaves (for assisting with the change in altitude), as well as fresh fruit, yogurt, granola and other breakfast goodies.