Lemongrass
Cymbopogon citratus
Lemongrass is a tall tropical grass with a bright citrus aroma, widely used in Southeast Asian cooking and herbal teas.
- Light
- Full sun
- Water
- Keep soil moist
- Difficulty
- Easy
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Overview
Lemongrass is a clumping tropical perennial grass grown for its strongly lemon-scented stalks and leaves. It is a cornerstone of Southeast Asian cuisine, lending a fresh citrus note to soups, curries and teas.
The plant forms dense fountain-like clumps of arching blades, with the tender pale lower stalks being the most prized culinary portion. Its aroma comes largely from citral, the same compound that gives lemons their scent.
Fast-growing and easy in warm climates, lemongrass is also grown as an ornamental grass and as a source of essential oil.
How to identify it
Lemongrass is recognized by its dense clump of citrus-scented blades.
- Leaves: Long, narrow, arching, gray-green blades with rough edges and a strong lemon scent when bruised
- Stalks: Thick, pale, bulbous bases that are the edible culinary part
- Habit: Dense, fountain-shaped clump
- Height: Reaches 1-1.5 m (3-5 ft) tall, sometimes more
- Flowers: Rarely flowers in cultivation outside the tropics
Care & growing
Lemongrass is fast and vigorous given warmth and sun.
- Light: Full sun for the best growth and aroma
- Water: Keep soil consistently moist; it is a thirsty grass
- Soil: Rich, well-drained soil with plenty of organic matter
- Temperature: Tropical; thrives in heat and is damaged by frost, so grow in pots and overwinter indoors in cold climates
- Feeding: Feed with a nitrogen-rich fertilizer during active growth
- Propagation: Easily divided from established clumps, or rooted from fresh stalks placed in water until roots form. Harvest by cutting whole stalks at the base.
Habitat & origin
Lemongrass is native to tropical Asia, particularly maritime Southeast Asia and India, and is not known in a truly wild state. It has been cultivated for centuries for cooking and traditional medicine.
It is now grown throughout the tropics and subtropics, and as a summer container plant in temperate regions. Major production occurs in Southeast Asia, India and parts of Africa and the Americas.
Uses & benefits
Lemongrass is a culinary, aromatic and medicinal grass.
- Culinary: Tender stalk bases flavor Thai, Vietnamese and other Southeast Asian soups, curries, stir-fries and marinades; leaves are steeped for tea
- Beverage: Brewed into a refreshing citrus herbal tea
- Aromatic: A source of lemongrass essential oil used in perfumery, soaps and as an insect repellent
- Medicinal (traditional): Used as a remedy for fevers and digestion in various folk traditions
Frequently asked questions
Which part of lemongrass do you eat?
The tender, pale lower portion of the stalk. Peel off the tough outer layers and finely chop or bruise the inner core; the fibrous upper leaves are usually used whole for infusing and removed before serving.
Can I grow lemongrass from a stalk bought at the store?
Often yes. Place a fresh stalk with its base intact in a glass of water in a warm, bright spot, and it will usually sprout roots in a couple of weeks, ready to pot up.
Will lemongrass survive winter?
It is frost-tender. In cold climates, grow it in a pot and bring it indoors over winter, or treat it as an annual.
Is lemongrass the same as citronella?
They are closely related grasses in the same genus. The citronella oil used in candles comes mainly from related species, though lemongrass shares some of the insect-repelling aroma.
Lemongrass guides
In-depth guides for identifying, growing, and caring for Lemongrass.
