Lemongrass Plant | Live Plants | Cymbopogon Citratus | Low Maintenance

Highly popular in Thai and other southeast Asian cuisines, this beautiful grass also adds beauty to the garden, forming a clump of graceful, arching leaves within one season. Foliage emits an lemony fragrance. The bulbous portion of the stem is used in cooking. Widely grown in southeast Asia, this frost-tender clumping grass is a key aromatic seasoning in Cambodian, Laotian, Vietnamese and Thai cuisine. Though tough and basically inedible, the bulbous portion at the bottom of the stem is what is traditionally used in cooking, providing the distinctive flavor essential to many dishes. It is pounded or cut into slices and used to flavor meat, poultry, stews and seafood. Sections of the mature leaves are also dried to flavor teas, soups or stews. Easily grown in humus-rich, evenly moist, well-drained soils and highly adaptable. Harvest stalks late summer to fall. Use caution with sharp leave edges. Often root-hardy to zone 8b. Container plants may be overwintered indoors in a sunny location. Spreading clumps may be divided in early spring. The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness.