A favorite ingredient in Thai and Vietnamese cooking, lemongrass (Cymbopogon citratus) has gained popularity in the United States as well. Native to India and Sri Lanka, this perennial grows in clumps of long, razor-sharp leaves. The clumps can reach a height of 3 to 5 feet, and a width of 4 feet; the narrow green leaves broaden and become cream-colored at the bulbous base. Although lemongrass is hardy to zones 9 and 10, it can be grown in containers and brought inside during winters in cooler zones. The leaves, with their lemony flavor and fragrance, make perfect additions to herbal teas and potpourris. Medicinally, the leaves are included in herbal teas for fever reduction; the oil from the leaves has antiseptic properties.
Container
The best choice for a container is an unglazed clay pot with a drainage hole. To plant seeds, start with a 6 inch pot, and then transplant your lemongrass to larger pots as the clumps grow larger. Eventually, your mature lemongrass will need a 5 gallon pot.
Soil
Lemongrass prefers rich, moist soil. The ideal ph level ranges from 5.5 to 7.5, but this plant will grow at an even wider range of ph values. For lemongrass grown in a container, the soil should consist of 1/3 compost, 1/3 topsoil, 1/6 peat moss, and 1/6 vermiculite. The roots of a plant grown in a container cannot reach past the container walls for needed nutrients. Therefore, for optimal growth, feed your lemongrass with liquid fish emulsion and seaweed once every month during the summer.
Planting and Care
Sow your lemongrass seeds in 6 inch pots in early spring. As the plants mature, transplant them to larger pots. Eventually, mature lemongrass clumps will require 5 gallon pots. To divide the clumps, dig up the entire plant and gently divide the root mass into several smaller segments. Replant the divisions at the same depth as the original clump.
Place pots outdoors in full sun after the final threat of frost. Lemongrass prefers full sun, but will grow in partial shade. Although lemongrass will tolerate periods of dry soil, you should water your plant thoroughly and regularly. As soon as the top inch layer of soil feels dry, slowly water your lemongrass until the water leaks out of the drainage hole. If the soil becomes too dry (or the temperature too cold) for an extended period, the bottom leaves will become brown. Pull off the brown leaves in early spring and fall.
Pests and Cautions
Lemongrass is virtually pest free. You may, however, want to protect your plant from neighborhood cats; they are known to eat and dig up the clumps.
The long leaves of lemongrass have razor-sharp edges; use gloves when handling the leaves. Place outdoor containers away from pathways and crowded areas.
Harvesting and Use
Harvest lemongrass leaves after the plant has reached a height of 1 foot. For use in cooking, pull off the older, outer leaves. Chop the leaves as needed for recipes. The younger leaves can be harvested and dried for use as an herbal tea ingredient. A strong lemongrass tea, allowed to cool, can even be used as a foot bath.
Preserve lemongrass leaves by drying or freezing. A dehydrator is the recommended method for drying; the leaves are quickly preserved without the loss of flavorful, fragrant oils. In her book, Your Backyard Herb Garden, Miranda Smith recommends freezing the chopped leaves in oil cubes or ice cubes.
Conclusion
Enjoy the bright, lemony flavor of lemongrass in your cooking and teas. Prepare potpourri or sachets. Have a ready supply growing in your home or yard all year. Try some new recipes or crafts, and become acquainted with this tasty, citrus-scented herb.
Sources:
Harrison, Joanna K., and Smith, Miranda. The Container Gardener’s Bible, Emmaus, PA: Rodale Press, Inc., 2009.
Smith, Miranda. Your Backyard Herb Garden, Emmaus, PA: Rodale Press, 1997.