Lemongrass (Cymbopogon citratus) is a frost-tender clumping grass prized throughout Southeast Asia for its intensely lemony flavor and aromatic foliage. Hardy in zones 8-11 (or zone 10-11 as an evergreen, with roots sometimes surviving to zone 8b), it grows 36-48 inches tall and spreads 24-36 inches wide, reaching harvestable maturity in 120-140 days. Whether grown as an annual in cold climates or as a tender perennial in warm zones, this herb delivers the thick, pale green stems and long strap-like leaves that are essential to Thai, Vietnamese, Laotian, and Cambodian cuisine. Its lemon-flavored character shines equally in the kitchen and the garden, where it forms a striking ornamental clump of upright, finely serrated foliage.
Full Sun
Moderate
8-11
48in H x 36in W
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Moderate
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Lemongrass practically never flowers, which means the plant channels all its energy into producing those coveted lemony stems rather than seed production. The bulbous bottom portion of the stem is the culinary prize, thick and fleshy enough to slice and add to curries, soups, and stir-fries, while the long leaf blades work beautifully in teas and desserts. In warm climates it spreads by shoots sprouting from the base, creating an increasingly generous clump each season, and gardeners in colder zones can easily overwinter it indoors or grow it as a reliable annual in full sun.
The heart of lemongrass cooking is the bulbous base and lower stem, sliced thin and added to Thai curries, soups (particularly lemongrass soup), and Vietnamese pho-style broths where it infuses a distinctive soft lemon flavor. The long leaf blades steep beautifully into herbal teas and can be chopped finely into sauces, desserts, and beverages. Beyond culinary applications, the plant yields essential oil for cosmetics and aromatherapy, and both leaves and stalks can be cut and dried for long-term storage. The dried leaves and stems retain their lemon character well, making lemongrass an excellent candidate for drying and tea blending.
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Start seed indoors in warm conditions (around 70 degrees Fahrenheit is ideal). Seeds require light and warmth to germinate and will sprout in 5-21 days. Sow at a depth of 1/8 inch on moist seed-starting mix, keeping the medium consistently warm and moist. Transplant seedlings to small pots once they've developed true leaves, and grow under bright light until ready to move outdoors after the last frost date.
Harden off seedlings over 7-10 days before transplanting outdoors after all danger of frost has passed and soil temperatures reach at least 60 degrees Fahrenheit (warmer is better, as this is a heat-loving plant). Space transplants 8 inches apart, or up to 12 inches for larger final plants. Handle carefully as the foliage has sharp, finely serrated leaf edges.
Begin harvesting when plants reach 12 inches tall, typically 120-140 days after planting. For the prized culinary stems, cut the outer stalks at ground level when they're thick and fleshy; the bulbous bottom 6-8 inches is the most flavorful part. The long leaf blades can be harvested anytime for teas or fresh use. Cut outer stems rather than the entire plant to allow continued growth throughout the season. In frost-free climates, you can harvest year-round; in seasonal climates, make your main harvest in late summer before frost kills back the above-ground growth.
Lemongrass doesn't require traditional pruning; instead, harvest outer stems and leaves as needed for cooking, cutting them at the base of the clump. This selective harvesting actually encourages bushier growth and more productive shoots sprouting from the base. In spring, remove any dead or frost-damaged foliage from the previous season. Divide clumps at least every three years to maintain vigor and rejuvenate older plants.
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“Lemongrass is native to Southeast Asia, where it has been cultivated for centuries as a cornerstone of tropical cuisine. The plant arrived in seed catalogs relatively recently; Baker Creek Heirloom Seeds notes that viable seed is rare and much-requested, reflecting both its cultural importance and the horticultural challenge of propagating it from seed (most nurseries still offer starter plants rather than seeds). Its journey to Western gardening has accelerated in recent decades as Thai, Vietnamese, and other Southeast Asian cuisines gained popularity, transforming what was once an exotic tropical herb into a staple for home cooks seeking authentic flavors.”