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Lemongrass: A Tropical Kitchen Grass for Summer Pots

A tropical clumping grass with lemon-flavored stalks for soups, curries and tea that loves summer heat and comes indoors before frost.

Great Lakes Lavender Farm 3 min read

Lemongrass: A Tropical Kitchen Grass for Summer Pots Save

Lemongrass is a tropical clumping grass grown for its lemon-flavored stalks and leaves. It forms an erect, dense clump of long, pale blue-green blades with rough edges, and every part of it smells of bright lemon. Give it heat and water and it will grow surprisingly fast over one summer.

It is not winter hardy here, so Michigan gardeners grow it as an annual or overwinter a potted division indoors.

Lemongrass at a glance

Trait What to expect
Botanical name Cymbopogon citratus
Foliage Long, pale blue-green blades, rough edged and lemon scented
Habit Erect, dense clump of arching blades
Size 24 to 48 inches tall, 24 to 36 inches wide
Flowers Rarely flowers in cultivation; not expected in a Michigan season
Hardiness USDA zones 8b to 11b; annual or overwintered indoors in zones 5 and 6
Water High
Best uses Culinary, tea garden, containers, summer screen

Lemongrass in a lavender garden

Lemongrass and lavender both love sun and heat, and they make a fragrant pair on a patio. Their water needs, though, are opposites. Lemongrass is thirsty; lavender wants to dry out between waterings. Grow them in separate containers or give lemongrass its own richer bed where it can be watered often without soaking the lavender.

Its tall, arching clump also makes a quick summer screen behind lower herbs. Try a layout in the Companion Plant Planner.

Planting and care

  • When: plant outdoors after frost danger has passed and nights are warm. The Frost Date Estimator helps with timing.
  • Sun: full sun. Growth is fastest in the hottest part of summer.
  • Water: often enough to keep the soil steadily moist, especially in pots.
  • Feeding: a little compost or balanced fertilizer helps this fast grower; it is not a lean-soil plant like lavender.
  • Handling: the blade edges are rough, so wear gloves when cutting.

Harvesting for the kitchen

Once stalks are about as thick as a pencil or thicker, cut or twist them off at the base. The tender white base is the prized part: peel away the tough outer layers and slice or bruise it for soups, curries, sauces and fish. The leaves and tougher stalk tops still carry plenty of flavor for tea and stews; remove them before serving. Extra stalks keep in the refrigerator for a while or can be frozen. Find more ideas in our lavender recipes.

Saving it over winter

Before the first frost, dig or divide a section of the clump, trim the leaves back, pot it up and keep it in a bright window. Water sparingly; root rot follows overwatering in pots, and spider mites can show up in dry indoor air, so mist occasionally. Replant it outdoors once the weather warms.

Frequently asked questions

Which size should I buy?

It is offered as a 3-inch plug, a 4-inch pot and a 1-gallon pot. The gallon gives you harvestable stalks sooner; plugs suit gardeners happy to wait a bit. See the product page for current sizes and availability.

Will it flower?

Rarely. It is grown for its stalks and leaves, and flowering is not expected in a Michigan season.

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