Full sun, Partial sun
Requires regular watering- weekly or more often in extreme heat.
We no longer grow this plant
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|Lore||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. The extracted oils of lemon grass have been traditionally used in herbal medications and to create perfumes, as well as being used as an insect repellent (citronella).|
|Average Size at Maturity||2-4' tall x 2-3'wide|
|Bloom Time||Prized for foliage; rarely flowers..|
|Design Ideas||Plant alone as a specimen or mass to create a lovely middle of the border texture. Grow in tubs or containers on patio or in the kitchen garden.|
|Foliage Color||Light Green|
|Garden Style||Contemporary, Rustic, Tropical|
|Landscape Use||Border, Container, Erosion Control|
|Light Needs||Full sun, Partial sun|
|Special Feature||Easy Care, Edible, Gift Plant, Sustainable|
|Watering Needs||Requires regular watering- weekly or more often in extreme heat.|
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.
This Plant's Growing Zones: 9-11