Lemon Grass East Indian

Lemongrass, Cymbopogon flexuosus, has a light, citrusy lemon flavour that pairs beautifully with garlic, chilies, and coriander. Widely used in Southeast Asian cuisine, it adds a fresh, zesty note to curries, seafood soups, stir-fries, marinades, and herbal teas. This fragrant, fast-growing plant is a tender perennial that loves the warmth, so it’s best to bring it indoors during the winter.

A great addition to any herb garden—full of flavour, and useful in the kitchen. Give it a try!

🌱 Seasonal Growing Guide

LATE WINTER / SPRING:

Starting Seeds

• Spread a 5–8 cm layer of equal parts coarse sand and compost in a seed tray.
• Sow lemongrass seeds 5 mm deep and 2–3 cm apart.
• Cover lightly with compost or vermiculite, then mist or gently water.
• Seal the tray in a plastic bag or wrap with cling film.
• Store in the dark at 21–24°C.
• Mist or water daily to keep moist.
• Germination takes 3–5 weeks—remove cover once seeds sprout.

After Germination

• Place the tray in full sunlight once sprouted.
• Seedlings will form in 2–4 weeks.

Growing On

• Grow seedlings in a greenhouse or containers.
• Provide as much daylight as possible—aim for 6+ hours per day.
• Pot on when seedlings are large enough to handle.

Positioning

• In the UK, grow lemongrass in a warm, sunny part of your garden, a greenhouse, or a bright windowsill where it can benefit from extra warmth.
• If planting outdoors, lift and bring plants inside to overwinter—they are not frost-hardy.

Watering & Care

• Water 2–3 times per week to keep soil moist but not soggy.
• Avoid waterlogging.

Harvesting

• Trim leaf tops for cooking when plants are at least 30 cm tall.
• Harvest outer stalks when they are 2.5 cm thick by slicing at soil level.
• Use the bottom 10 cm of the stalk; discard the rest and any dried leaves.
• Bash stalks before use to release aromatic oils for maximum flavour.