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East Indian lemongrass (Cymbopogon flexuosus) is one of the quickest and easiest herbs to grow. It's also a very useful herb to have in your garden.


Nearly every part of lemongrass can be used in cooking. However, because of it's fibrous and stringy texture, only the bottom third of the stem, is edible. The upper stalks, which have a greener, more papery appearance, can be used to add flavor to broths and curries, but they aren't edible.


Lemongrass is a key ingredient in Southeast Asian dishes, namely Thai and Vietnamese cuisines. Lemongrass helps soups, salads, and curries pop, and it's also used to add a citrusy flavor to roasted meats. The outer leaves can also be dried and brewed into a tea, or chopped fresh and utilized in a cocktail.


Leaves can be harvested any time of the year, but they do have a sharp edge which can slice your skin similar to a paper cut, so be careful when cutting them.


Lemon Grass thrives in moist soil and full sun, growing 36 - 60 inches tall. Grow in containers so that the plant can be moved indoors during winter. It is a tropical perennial grown as an annual in most parts of the United States. It is not tolerant of frost and any heavy frost will kill it.


Sold in a 2.5 inch pot.


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