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.
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