Culinary Herb
West Indian lemongrass is the culinary workhorse of the lemongrass world, a tender perennial herb that thrives in warm zones 9-10 and delivers a uniquely complex blend of minty citrus notes. Unlike its ornamental East Indian cousin, this cultivar grows into a graceful 24-48 inch grassy mound packed with tender, edible leaves ready to harvest in just 70-79 days. The heirloom cultivar produces roughly 73,000 seeds per ounce, making seed propagation accessible for home gardeners who want to grow their own supply year after year.

Photo © True Leaf Market
Partial Shade
Moderate
9-10
48in H x ?in W
Perennial
High
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The magic lies in those delicate minty-citrus notes that set West Indian lemongrass apart from ornamental varieties and other lemongrass cultivars. It grows fast, reaching harvestable size in under three months, and its tender texture makes it far superior for culinary applications than tougher ornamental types. For gardeners in warm climates, this heirloom cultivar offers both abundance and complexity in a single grassy mound.
This cultivar shines in Asian cuisines where fresh lemongrass is essential, particularly in Thai, Vietnamese, and Southeast Asian cooking. The tender leaves and stems are ideal for brewing into fragrant teas, steeping into soups and curries, and infusing into oils and vinegars. The delicate minty-citrus character makes it far better suited to fresh applications and beverages than ornamental varieties, which tend toward a harsher, more purely citral flavor.
Start seeds indoors in a warm location between 70-85°F approximately 6-8 weeks before your last spring frost. Keep the seed starting mix consistently moist but not waterlogged, and provide bright light once seedlings emerge. Transplant to larger containers as they develop their first true leaves.
Harden off seedlings over 7-10 days by gradually exposing them to outdoor conditions, then transplant into the garden after all frost danger has passed and soil temperatures reach at least 70°F. Space plants 36 inches apart with 36 inches between rows. Water well at transplanting and keep soil consistently moist during the establishment period.
Direct sowing is not recommended due to the fine seed size and long germination period; starting indoors ensures better germination rates and more uniform plants.
Begin harvesting tender leaves and stems once the plant reaches 12-18 inches tall, typically around 70-79 days from transplanting. Pinch or cut leaves from the outer edges of the mound to encourage continued branching and productivity. The most tender and flavorful portions are the pale inner portions of the stems; harvest these first for the best culinary applications.
Prune outer stems and leaves regularly once plants reach 12 inches tall to encourage a full, bushy mounding growth habit rather than allowing the plant to become leggy. Remove any dead or yellowing foliage to maintain plant vigor and prevent disease issues.
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“West Indian lemongrass represents a preserved culinary lineage distinct from the ornamental East Indian lemongrass that dominates ornamental plantings. This heirloom cultivar was selected and maintained specifically for its tender growth and superior flavor profile, making it the choice of cooks rather than landscape designers. Seed catalogs have kept this variety in circulation as a non-GMO heirloom, ensuring home gardeners can access the same superior culinary form that chefs have relied on for generations.”