Lemon Grass Cymbopogon Citratus Plant

Lemongrass

Lemongrass (Poaceae family) is a tropical herb native to South and Southeast Asia, packed with strong citrus flavor. Known for its light, lemony taste, it adds fruity citrus notes without bitterness. Widely used in Asian cuisine, especially Thai and Vietnamese dishes, lemongrass is both culinary and medicinal.

Easy to grow, lemongrass contains anti-fungal and antispasmodic properties, making it useful for relieving muscle spasms, cramps, arthritis, and gas. Rich in beta-carotene, a potent antioxidant, it boosts immunity, improves circulation, reduces blood pressure, and may help prevent colon cancer.

Environment

Thrives in full sun, even in hot climates. Prefers rich, well-drained soil; amend planting holes with composted manure to improve fertility and water retention. Water thoroughly and consistently to keep roots moist. Fertilize every couple of weeks during the growing season with organic compost or a half-strength balanced (20-20-20) water-soluble fertilizer, especially for container plants.

Harvesting & Care

Begin harvesting when plants reach 12 inches tall and stem bases are at least ½ inch thick. Cut stalks at ground level or hand-pull entire stalks, including the swollen base. The edible portion is near the bottom of the stalk—peel away fibrous layers to expose the tender white core. Leaves can be bundled and simmered in teas or broths for flavor. To store, freeze the peeled base whole or chopped. Crushing the stem base before slicing makes preparation easier.

Landscape Uses

Plant generously around pools, patios, or outdoor areas to enjoy its fragrance and natural bug-repelling properties.