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The field guide
Lemongrass
Herb · Perennial (grown as annual) · CulinaryHerb

Lemongrass

Cymbopogon citratus · Poaceae

A fast, fragrant tropical grass behind Southeast Asian cooking - perennial in frost-free zones, grown as an annual (or dug and wintered indoors) elsewhere, and famously easy to start from a grocery-store stalk.

Introduced - native to tropical Asia
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When
Apr 17 – May 22
opens in 6 months · Transplant · zone assumed, pick yours
Harvest in
75–120 days
from sowing
Sun
Full sun
High water · frost tender
Spacing
24–48 in
Transplant · Cuttings · Division

Safety notes Culinary lemongrass (Cymbopogon citratus/flexuosus) is safe as food and tea. The leaf blades have fine sharp edges that can nick skin - handle with care. Do not confuse with citronella grass (C. nardus/winterianus), a related non-culinary plant grown for insect-repellent oil. Lemongrass is listed as toxic to cats, dogs and horses - vomiting and GI upset, and in cats the indigestible leaf fiber can obstruct - and lemongrass essential oil should not be applied to or diffused around cats.

The basics

Overview

Lemongrass is the tall, arching, citrus-scented grass at the heart of Thai, Vietnamese, and wider Southeast Asian cooking - the source of the bright lemon fragrance in tom yum, curries, and countless marinades. It grows fast into a big clumping fountain of blades 3-6 feet tall, thrives on heat, moisture, and rich soil, and is one of the most rewarding, low-trouble herbs you can grow.

The one thing to knowFirst, its climate: lemongrass is a tender tropical perennial, hardy and permanent only in zones 9-11; everywhere colder it's grown as a fast warm-season annual, or dug up and overwintered indoors.

Quick facts

Mature size
Height
48 inRange: 24–72 in
Spread
36 inRange: 24–48 in
Weather limits
Cold
Killed by frostdamaged below 30°F
Heat
Struggles above 105°F
Plant life
Life cycle
Grown as an annualBotanically a perennial
Soil
Consistently moist
Water
High
Plant spacing
36 inRange: 24–48 in
Plant & grow

When to plant

Zone 7a

Nothing is open today. Spring transplanting opens 6 months, Apr 17 to May 22.

  1. Transplant Apr 17 – May 22 Opens in 180 days
    Best timeSpring
    About 7 days after to 6 weeks after your last frost (Apr 10 here)
    Set out rooted stalks, divisions, or plants after all frost danger passes and nights are warm. Grown as an annual here (or dug and overwintered indoors) - it's tender and heat-loving, so don't rush it out into cold soil.

Frost here: last around Apr 10 (Mar 27 to Apr 24 most years), first around Oct 25. Zone averages, your own yard may run a week or two either way.

Life stages

Establish, grow, repeat

Getting established and returning each season are different parts of the story.

First crop after planting0–1 yearsVariety and growing conditions affect timing.
Getting established Timing starts from the point shown
The yearly cycle Repeats each year · stages can overlap

Stage 1 of 4 · Getting established

Rooting & establishing

Day 0 to 40 from sowing

Care at this stage

  • Waterevery 3 days
    Keep it warm and consistently moist to root in

    Whether from a rooted grocery stalk, a division, or a nursery plant, lemongrass needs warmth and steady moisture to establish - it's a tropical grass. Don't let it dry out; unlike Mediterranean herbs, lemongrass likes rich, moist soil.

  • Protect
    Wait for real warmth before setting out

    Lemongrass is frost-tender and heat-loving; set plants out only after all frost has passed and nights are warm, or it sulks and stalls.

Months are typical seasonal windows; climate, variety, and plant age can shift them.

Harvest & kitchen

Harvest

Ready when
  • Outer stalks with a swollen base about a half-inch or more across
  • Firm, fragrant, pale bulbous lower stalk - the tender inner base is the culinary part
  • A well-fed clump keeps sending up new stalks all season
How to pick
  1. Cut whole stalks once they're pencil-to-thumb thick · weekly
  2. Keep watering while harvesting

Per plant 10 to 80 stalks, 1 to 10 lbPicking pick as they ripenFirst crop 0 to 1 yrs

What you harvest
Stalkmain crop
Cooked · Fresh · Infused · Paste
Harvested whole; the tender, fragrant lower few inches of the base is used in cooking (minced, pounded, or bruised), while tougher upper stalks are bruised and steeped, then removed.
Leaf
Tea · Infused
The strappy leaf blades are too fibrous to eat but make an excellent lemongrass tea and infusion; the blade edges are sharp - handle carefully.

Cook with Lemongrass

Problems & neighbors

Watch out for

3 to know. None are high-risk for Lemongrass. None are active in October.

Root RotSeverity Medium DiseaseSeason: Nov–MarWilting in the middle of the day on a plant whose soil is damp - the classic tell, and the reason people water a rotting plant and finish it off.

Water generously in warm growth but cut back sharply on cool, resting, or indoor winter plants, and never let a dormant clump sit cold and soggy. Firm divisions salvaged from a rotting clump will restart it - keep a recovering plant warmer and drier.

Is it this?

Wilting in the middle of the day on a plant whose soil is damp - the classic tell, and the reason people water a rotting plant and finish it off. Leaves yellowing from the bottom up, dull off-color foliage, and growth that stalls for no visible reason. Whole shoots, or one side of the plant, collapsing while the rest still looks fine. Soft, dark, or mushy tissue at the base of the stem or at the crown, sometimes with a sour smell. Lift a failing plant and look at the roots: healthy ones are firm and pale, rotted ones are brown or black and slimy, and the outer layer slips off between your fingers leaving a thread of core behind. Seedlings that topple over at soil level are the same problem, called damping-off.

What to do now

There is no cure for tissue that has already rotted, so act on the conditions rather than looking for a spray. Stop watering at once and fix the drainage - open up compacted soil, or move the plant to a raised, sharply drained position or a container. Lift a badly affected plant, cut away every soft dark root and rotted section with a clean blade back to firm pale tissue, and replant only the healthy parts into fresh free-draining soil or mix. Often the better move is to give up on the plant and save its offspring instead: cuttings, offsets, or divisions taken from firm healthy growth root readily and give you a clean start. Bin the rotted material rather than composting it, and correct the drainage before you replant, because the rot comes straight back in the same wet spot.

Keep it off

Drainage is the whole defense. Match the plant to the site first - something that wants sharp drainage will not survive heavy clay or a low, water-collecting spot however well you tend it. Where the ground is heavy, plant on a raised bed, berm, or slope, or grow in a container. Set plants at the depth they were already growing, since burying the crown or the root flare is a common cause of rot, and keep mulch pulled back a few inches from the stem base instead of piled against it. Water the soil rather than the calendar: check that the top inch or two is dry before watering again, cut back hard in cool weather and winter dormancy, and never leave a pot standing in a full saucer. Do not plant or dig in soggy ground, and go easy on rich amendments for plants that want it lean. Rotate annual crops, and start with clean healthy plants and fresh mix.

About

Root rot is not one organism but a group of soil fungi and water molds - Pythium, Phytophthora, Fusarium, Rhizoctonia and others - that sit harmlessly in most soils and only turn destructive when the ground stays saturated. Waterlogged soil drives the air out, the roots suffocate, and the weakened tissue is invaded and goes soft, brown, and stringy. Because the damage is underground you usually see it first as something that looks like drought: wilting, yellowing, stunting, a plant that does not respond to being watered. Overwatering, heavy compacted ground, a low spot that collects runoff, a pot with no drainage or a saucer left standing full, and cold wet soil in winter are the usual causes. Once roots have actually rotted there is no cure - this is a problem you prevent rather than treat.

Spider MitesSeverity Low PestSeason: Jan, Feb, Jun, Jul, Aug, DecFine pale stippling or speckling across the upper leaf surface, as though the color had been sandblasted out of it, and later a dull bronze or rusty cast over the whole leaf.

Worst on plants overwintered indoors in dry heat. Keep the clump well watered and raise humidity around indoor winter plants.

Is it this?

Fine pale stippling or speckling across the upper leaf surface, as though the color had been sandblasted out of it, and later a dull bronze or rusty cast over the whole leaf. Delicate webbing across leaf joints, shoot tips, and undersides - that comes with a heavy infestation and means you caught it late. Leaves that dry, curl, and drop early while the plant looks thirsty no matter how much you water it. Hold a leaf over a sheet of white paper and tap it: the specks that fall and then start walking are mites. With a hand lens, look on the undersides for the mites themselves, pale or reddish, and their round translucent eggs. Damage that shows up first on the hottest, dustiest, most sheltered side of a plant, or on a pot sitting near a radiator indoors.

What to do now

Start with water. A strong jet aimed at the leaf undersides, repeated every few days for a couple of weeks, knocks populations down and breaks the cycle - on many plants that alone ends it. On anything that regrows quickly, shearing back badly infested growth resets the plant to clean foliage. If it keeps building, spray insecticidal soap or horticultural oil directly onto the undersides where the mites actually live, and repeat every five to seven days for three rounds: contact sprays do not kill the eggs, so a single application always fails. Anything you spray must be labeled for the plant you are treating - follow the label and observe its pre-harvest interval on anything you eat. Predatory mites are an effective release in a greenhouse or on an indoor plant. Above all, correct the heat, dust, and drought stress that caused it, or the mites simply come back.

Keep it off

Do not let plants get drought-stressed - that is the single strongest trigger, and a plant watered steadily through heat is far less likely to have a mite problem at all. Hose the foliage down, undersides included, during hot dry spells: it knocks mites off, washes away the dust they thrive in, and raises the humidity around the plant for a while. Indoors and under cover, keep the air from going hot, dry, and stagnant, wipe or rinse the leaves occasionally, and keep pots away from radiators and heating vents. Inspect any plant carefully before you bring it indoors for winter or set it among others, since mites almost always arrive on something else. Avoid broad-spectrum insecticides: they wipe out the predatory mites, lacewings, and lady beetles that do most of this work for you, and reliably leave you with a worse outbreak than you started with.

About

Spider mites are not insects but tiny sap-feeding arachnids, smaller than a grain of salt, and you almost always notice the damage before you notice them. They live on the undersides of leaves and drain the cells one at a time, which is why the leaf goes finely stippled with pale dots before it bronzes and dries. They breed explosively in hot, dry, dusty, still air - a generation can pass in a week at high temperature - so a barely visible population becomes a webbed, bronzed plant within a fortnight. Drought-stressed plants and plants wintered indoors in dry heated air are the classic hosts. Broad-spectrum insecticides make matters worse rather than better, because they kill the predatory mites and lady beetles that normally hold mites in check.

AphidsSeverity Low PestSeason: Apr–JunDense clusters of tiny insects packed onto shoot tips, flower buds, and the undersides of young leaves.

Lemongrass's aromatic oils make it an unattractive host; aphids here are uncommon and rarely serious.

Is it this?

Dense clusters of tiny insects packed onto shoot tips, flower buds, and the undersides of young leaves. Curled, cupped, or distorted new growth that never opens properly. A sticky shine on the leaves - and on whatever sits under the plant - that later goes black with sooty mold. Tiny white cast skins left behind where a colony has been feeding. Ants running steadily up and down the stems, which is often the first thing you notice. Mottled, streaked, or misshapen leaves that do not grow out can mean a virus the aphids brought with them rather than the feeding itself.

What to do now

Knock the colonies off with a hard jet of water and repeat every few days - on most plants that alone ends it. Pinch out or prune off the worst-infested tips rather than treating the whole plant. If colonies keep rebuilding, spray insecticidal soap or horticultural oil directly onto the insects, covering leaf undersides, and repeat weekly until they are gone; treat early or late in the day, and never spray a wilted or heat-stressed plant. Avoid broad-spectrum insecticides - they kill the ladybugs, lacewings, and parasitic wasps that were about to solve the problem for you, and aphid numbers usually come back worse afterward. Anything you spray must be labeled for the plant you are treating; follow that label and observe its pre-harvest interval. On anything you eat, wash leaves, heads, and buds well before use, since aphids hide down in crowns, folds, and tight growth.

Keep it off

Go easy on nitrogen: the soft, lush growth that heavy feeding produces is exactly what aphids breed on. Check new growth once a week through spring and early summer so you catch colonies while they are still small, and rub the first few out with your fingers. Leave flowering plants nearby and skip broad-spectrum sprays - ladybugs, lacewings, hoverflies, and parasitic wasps do most of this work for free, and they only stay if there is something for them to eat. Keep ants off the plant where you can, since they protect aphids from those predators. Water steadily so plants are not stressed, and check any new plant over before you bring it home or move it indoors, since aphids usually arrive on something else.

About

Aphids are small soft-bodied sap-suckers - green, black, gray, pink, or waxy white, and mostly wingless - that gather in dense colonies on the tenderest new growth: shoot tips, buds, and the undersides of young leaves. They breed extremely fast in mild weather, so a few can become hundreds inside a week. Their feeding curls and distorts soft growth, and the sticky honeydew they excrete coats everything below and turns black with sooty mold. Ants often farm and defend the colonies for that honeydew. A few aphids are normal on almost any plant and a healthy plant shrugs them off; only dense, persistent colonies do real damage, and some aphids also spread plant viruses as they feed.

Good & bad neighbors

All of these are traditional pairings. The evidence is thin, so treat them as a nudge, not a rule.

Plant nearby

Varieties

Varieties · 2

You pick one when you add Lemongrass to your garden. Its days to maturity set your harvest window.

  • West Indian Lemongrass

    Zones 3a to 11b

    The main culinary lemongrass (Cymbopogon citratus) and the one sold in grocery and Asian markets: fatter, more tender stalks with a bold lemon flavor, ideal for Southeast Asian cooking, pastes, and tea.

    Variety details for West Indian Lemongrass

    Dense clump of arching blue-green blades with swollen, tender, pale bulbous stalk bases.

    culinarycookingthick-stalkCymbopogon citratus

    Rarely flowers or sets seed in cultivation, so it's grown from stalks and divisions. This is the one to grow for the kitchen. A returning perennial in zones 9-11 and a fast warm-season annual (or a pot moved indoors) everywhere colder.

  • East Indian Lemongrass

    Zones 3a to 11b

    Also called Cochin or Malabar grass (Cymbopogon flexuosus): thinner, redder-based stalks and a strong citral content that made it the classic source of commercial lemongrass oil.

    Variety details for East Indian Lemongrass

    Taller, finer clump with narrower blades and reddish-tinged, more slender stalk bases.

    culinaryoilteaseed-grown

    Fully usable in cooking and tea, and (unlike West Indian) it can be grown from seed, though its stalks are less plump for eating. A returning perennial in zones 9-11 and a fast warm-season annual everywhere colder.

Plant story
Notes & tips

Grower tips

Notes from growers, tagged with the zone they grow in. A person reads every post before it appears.

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