Lemongrass is a tropical herb commonly used in Asian cuisines. Upon first examination, the arching fountain of bluish-green foliage does not appear to be anything more than a standard variety of grass. That is until the whiff of distinctive fragrance reaches your senses. It has delicate lemon and floral notes mixed with a fresh, grass-like aroma.
The flavour of lemongrass is equally difficult to compare. It is slightly reminiscent of lemons with hints of ginger, basil, and mint. This flavour is added to dishes using the crushed or finely chopped inner stems. The leaves of lemongrass are often steeped to make teas that are said to combat many ailments such as fevers, stomach cramps, and headaches.
Lemongrass is a great addition to landscapes and vegetable beds. It also thrives in planters.
HARVEST: Leave the plant to grow and develop some thick stems before harvesting. Cut whole stalks from the base of the plant as needed. Harvest outer stalks first when they are at least 1/2″ (1.3 cm) thick. Do not attempt to break off the stalks or you may end up damaging the rest of the plant. The most tender leaves are found close to the stems.
| Maturity | 75 - 100 days |
|---|---|
| Height | 36 - 48 inches (91 - 122 cm) |
| Spacing | 24 - 36 inches (46 - 91 cm) |
| Light | Full sun |
| Soil | Rich, organic and well draining. |
| pH Range | 5.5 to 7.5 |
| Watering | Keep soil evenly moist. |
| Fertilizing | Balanced fertilizer at the time of planting. |
| Nutrients Required | Nitrogen = high, Phosphorus = moderate, Potassium = moderate |
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