Lemongrass

Growing Conditions

Growing Zones

Thrives in USDA Zones 9 - 11

Companion Planting

When to Plant

• Transplant

  Spring after last frost in temperate zones; anytime in tropics

• Harvest

  Harvest outer stalks when thick as a finger; twist and pull from base

Organic Growing Tips

• In cool climates, grow in large containers that can be moved indoors before first frost.

• Divide large clumps every 2 - 3 years and replant in fresh compost-enriched soil.

• The essential oil in crushed lemongrass deters mosquitoes and many flying insects naturally.

• Water regularly during the growing season; reduce watering significantly in autumn as growth slows.

Common Pests

• Rust
• Leaf Blight
• Aphids

Taxonomy

Kingdom

Plantae

Family

Grass family (Poaceae)

Genus

Cymbopogon

Species

Cymbopogon citratus

Natural History

Cymbopogon citratus is one of more than 50 species in the Cymbopogon genus, a group of aromatic tropical grasses native to South Asia and Southeast Asia. Lemongrass likely originated in Sri Lanka or southern India and spread through cultivation across Southeast Asia, Africa, and the tropics. Its aromatic character comes primarily from citral, a compound formed from two isomers - geranial and neral - that is also the dominant aroma compound in lemon balm, lemon verbena, and lemon myrtle, despite those plants being from entirely different families. The Kerala and Tamil Nadu regions of southern India became centers of Cymbopogon essential oil production supplying European fragrance and pharmaceutical markets from the 19th century onward. Lemongrass oil entered the British Pharmaceutical Codex by the early 20th century. The closely related citronella grasses (Cymbopogon nardus and C. winterianus) have been cultivated for insect-repellent oil since at least the 19th century and represent a separate commercial tradition within the same genus.

Traditional Use

Lemongrass occupies a distinctive position as a foundational cooking aromatic in Southeast Asian cuisine while simultaneously supporting a significant essential oil industry centered in South India. Its citral chemistry connects cooking, fragrance, and folk practice across the entire tropical region where it grows.

• Thai, Vietnamese, and Southeast Asian Cuisine - Stalk bases

  Lemongrass is a foundational aromatic in Thai tom yum soup, Vietnamese pho broth, Indonesian and Malaysian curry pastes (rempah), and Cambodian kroeung spice paste. Its role in these cuisines is not interchangeable with any other ingredient - the citral-driven fragrance occupies a specific aromatic space that no other plant replicates. Lemongrass has been cultivated in kitchen and temple gardens across Southeast Asia for centuries.

• South Indian Essential Oil Production - Leaves

  The Kerala and Tamil Nadu regions developed commercial Cymbopogon essential oil production from at least the 17th century. East Indian lemongrass (Cymbopogon flexuosus) and West Indian lemongrass (C. citratus) were both cultivated for citral-rich oil used in fragrance, food flavoring, and later pharmaceutical applications. The Indian essential oil industry supplied European markets from the 19th century and lemongrass oil entered the British Pharmaceutical Codex in the early 20th century.

• Ayurvedic and South Asian Household Use - Leaves

  Lemongrass is documented in Ayurvedic texts and traditional South Asian folk practice as a tea plant. In Sri Lanka and southern India, it is still a common household tea plant, brewed informally as a warming and aromatic drink. The aromatic properties were understood empirically long before the citral chemistry was identified, and the plant was grown in virtually every household garden in the regions where it is native.

• West African and Caribbean Fever Grass Tradition - Leaves

  Lemongrass was introduced to West Africa and the Caribbean through Portuguese and colonial trade networks and was rapidly adopted into local household herb traditions. In West Africa, fresh lemongrass leaves are made into a common tea called fever grass and the plant is found in nearly every household garden. In Jamaica and across the Caribbean, the same preparation became standard domestic medicine and a common offered drink - a folk adoption that demonstrates the remarkable ease with which the plant transferred into new cultural settings.

Culinary lemongrass stalks and leaf tea are safe. Concentrated lemongrass essential oil is much stronger and can irritate skin and mucous membranes.

This information is provided for historical and educational purposes only and is not medical advice. Always consult a qualified healthcare professional before making decisions related to your health.

Morphology (Plant Structure & Identification)

• Root System

  Fibrous grass roots form a dense crown that expands into clumps. Roots need warmth and steady moisture during active growth.

• Stem

  The usable stalk is a swollen leaf base rather than a woody stem. Outer stalks can be twisted or cut from the clump when thick enough.

• Leaves

  Long arching blue-green blades with sharp edges and a strong lemon scent when crushed. Leaves can cut skin if handled roughly.

• Flowers

  Rarely flowers in many home gardens, especially where grown as an annual. In tropical conditions, grasses may form airy seed heads.

• Fruit

  Seed is uncommon in typical culinary plantings. Gardeners usually propagate lemongrass by rooted stalks or divisions.

Known Varieties

Common cultivars worth knowing

• East Indian Lemongrass

  Common culinary lemongrass with strong citrus stalks.

  Best for: cooking

• West Indian Lemongrass

  Widely grown Cymbopogon citratus type for kitchen use.

  Best for: containers, warm climates

• Java Citronella

  Related Cymbopogon type grown more for citronella oil than cooking.

  Best for: aromatic plantings

• Cochin Lemongrass

  Robust tropical strain associated with strong oil content.

  Best for: warm-climate gardens