HerbLemongrass
West Indian Lemongrass
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
Growing Conditions
USDA Zone
9-10
Sunlight
Partial Shade
Water
Moderate
Soil
Well-drained, Fertile Loam; Prefers Warmth
Preferred Temp75-95°F
Growth Stats
48 in
Height
—
Width
36 in
Spacing
70–79
Days to Harvest
PeriodPerennial
TypeGraminoid
Plant Profile
Sunlight
Partial Shade
Water
Moderate
Zones
9-10
Size
48in H x ?in W
Growth
Perennial
Care
High
Hover over chart points for details
Highlights
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.
Common Uses
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.
Growing Timeline
First Bloom
Late Summer
First Harvest
6 Months After Planting
Last Harvest
Year-round In Frost-free Climates
Care Instructions
Start Indoors
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.
Transplant Outdoors
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 Sow
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.
Harvesting
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.
Pruning
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.
Growing Calendar
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Companion Planting
Ecology & Traits
Edible
Scientific Classification
Cymbopogon citratus (DC. ex Nees) Stapf
Family
Poaceae
Genus
Cymbopogon
Duration
Perennial
Growth Habit
Spreading
Native Status
L48 (I)PR (I)VI (I)
History & Origin
“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.”