West Indian lemongrass (Cymbopogon citratus) forms dense, fountain-like clumps of arching, bright-green blades that reach 4–6 feet tall and 3–5 feet wide in a single season.
 
Each stiff, razor-edged leaf rises from thick, bulbous, pale-green bases that carry the plant’s signature intense, clean lemon fragrance. A true tropical perennial (USDA zones 9–11), it thrives in full sun, rich well-drained soil, and consistent moisture, tolerating heat and humidity with ease but quickly dying back below 20°F.
 
In colder climates it is grown as an annual, in large containers for winter indoor overwintering, or dug and stored like cannas. 
 
A cook’s favorite, delivering the bold, bright, pure-lemon punch essential to Thai, Vietnamese, Indonesian, and Caribbean dishes. Its thick, juicy lower stalks—peeled of tough outer layers and bruised or finely sliced—are the heart of curries, soups, stir-fries, marinades, and teas.
 
West Indian lemongrass has long been valued in herbal traditions for its gentle digestive, calming, and antimicrobial properties.
 
Sold in a 2.5 inch pot.