Our lemongrass plants have been grown from seed in 9cm pots and are at full height (altough plants will be trimmed to 20cm if shipped through the mail). Additional shoots are developing and each plant is beginning to clump out. The plants should ideally be potted on and allowed to develop further although there is no harm in the sensible harvesting of leaves and stalks as the plants grow on.

East Indian lemongrass (also known as Cochin or Malabar grass) is native to India and grows naturally in dense clumps of up to 2 meters in diameter with leaves up to 1 meter long. The Lemongrass plants need a warm, humid climate in full sun – they are a tender perennial and will not tolerate a frost and so are best grown in pots so that they can be brought indoors over winter. They grow well in sandy soils with adequate drainage. Since the plants rarely flower or set seed, propagation is by root or plant division.

The East Indian Strain of lemongrass is very fragrant and used extensively for cooking, aromatherapy and potpourris. The fresh leaves have been traditionally used in Thai, Vietnamese and Caribbean cooking for many years. The herb is frequently used in curries as well as in seafood soups. The light lemon flavour of this grass blends well with garlic, chilies, and cilantro. This is a very pungent herb and is normally used in small amounts.

Both the leaf and stalks of lemongrass can be harvested regularly from the clumps for around 5-7 years before a fresh plant is normally required.

Lemongrass is also used in herbal teas and other non-alcoholic beverages, in baked goods, and in confections.

Oil from lemongrass is widely used as a fragrance in perfumes and cosmetics, such as soaps and creams. Citral, extracted from the oil, is used to flavour soft drinks, in scenting soaps and detergents, as a fragrance in perfumes and cosmetics.