Lemon Grass

True to its name, lemon grass is tall and grassy, a lovely texture for the garden or as a centerpiece in a combination pot. It is excellent in Asian cuisine, especially Thai and Vietnamese, though it originated in India. It is also delicious in soups and can be used to flavor tea.

The oil of lemongrass, citral, is antiseptic, antibacterial, and antiviral. It is also an insect repellent.

To harvest, pick the individual reeds, peel the tough grassy layer off and mince the tender core. For the health of the plant, never harvest more than a third of the overall reeds at one time.

Lemongrass is also known as fevergrass because in India it is traditionally used to fight fever and infection. Its fresh and citrusy scent has lent it to use in perfumes as well.

Can tolerate moist and humid conditions and likes heat. Water regularly. Lemon grass prefers full sun and well-drained, sandy, moist soil. Divide in the spring.

To harvest - in the fall, cut the leaves at the base. Hang in bunches in a cool, dry place or spread them out on drying racks or screens. Once dry, store in an air-tight container.

Height 2-4 Feet

Spread 12-24 Inches

USDA Hardiness Zone annual

Characteristics & Attributes for Cymbopogon citratus