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Lemongrass (Cymbopogon citratus) is a tropical culinary grass producing tall, architectural clumps of fragrant foliage with a bright, lemony-citrus aroma essential to Thai, Vietnamese, and Indian cuisines. In zones 9–11 it grows as a robust perennial reaching 4–6 feet; in cooler zones it's grown as an annual or overwintered indoors. The pale, tender base of each stalk is harvested and used in soups, curries, and teas. Beyond cooking, lemongrass is a natural mosquito repellent and an extremely fast-growing ornamental grass that adds dramatic vertical interest to gardens and containers.
Plant lemongrass in full sun in rich, moist, well-drained soil after all frost risk has passed. In zones below 9, grow in large containers (5-gallon minimum) that can be brought indoors when temperatures drop below 40°F. Water regularly — lemongrass is thirsty and dislikes drought. Fertilize monthly with a balanced liquid fertilizer during the growing season. To harvest, grasp a stalk at the base and twist-pull to remove, or cut with a sharp knife leaving the base intact for regrowth. Divide congested clumps every 2–3 years in early spring. Overwinter indoors in a sunny window, reducing watering drastically — near-dormancy is fine. Repot in fresh soil each spring for vigorous new growth.
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