Raw / fresh
Use very finely minced tender cores in salads, relishes, marinades, and curry pastes.
Herbs
Lemongrass growing guide
Tropical grass with intensely lemony fragrance. Essential in Southeast Asian cooking. Large clumps repel insects. Hardy in subtropical zones, needs protection elsewhere.
14-21 daysGermination
75-100 daysHarvest
60 cmSpacing
1 cmSow depth
FullSun
TenderFrost
2 cm/weekWater
5.5-7pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Jan - Dec | Jan - Dec | Jan - Dec |
| Subtropical | Sep - Dec | Sep - Dec | Jan - Dec |
| Mediterranean | Sep - Nov | Sep - Nov | Jan - Dec |
| Temperate | Oct - Nov | Oct - Nov | Jan - Dec |
| Cool | Oct - Nov | Oct - Nov | Jan - Dec |
| Arid | Sep - Nov | Sep - Nov | Jan - Dec |
Cooking and eating ideas
A quick garden-to-table guide for using Lemongrass after harvest.
Cooked
Bruise stems into soups, curries, broths and teas, or mince tender cores into stir-fries.
Store / preserve
Freeze trimmed stems, dry leaves for tea, or blend into curry paste.
Try: Tom yum broth, Curry paste, Lemongrass tea, Marinade.
Good companions
Basil, Marigold
Avoid near
No avoid list yet.
Growing note
Harvest outer stalks. Divide clumps every 2-3 years.
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