Lemon Zest: Growing and Using Lemongrass

In the garden, lemongrass forms handsome clumps reaching 3–4 ft tall and nearly as wide, with lime green leaves rising from swollen bases.

When harvested, the bulbous stems look like scallions but pale yellow and more fibrous. Cutting them releases essential oils, perfuming the air with mouthwatering aroma of freshly cut lemon combined with clean bite of ginger.

Thai and Vietnamese cooks use lemongrass in marinades, stir-fries, curries, soups. But this fragrant herb isn't limited to Asian cuisine. Make a sugar-syrup infusion to spice up lemonade or start a dessert like Lemongrass-Coconut Sorbet.

Fresh lemongrass can be hard to find at supermarkets. Buy a small potted plant now, and you'll grow a large clump by summer's end.

What Lemongrass Needs

• Exposure: Full sun.
• Soil: Rich, with good drainage.
• Water: Ample during growing season; less in winter when dormant.
• Feed: Monthly with half-strength fish emulsion during growing season.
• Climate Notes: Cymbopogon citratus is perennial in Sunset zones 12, 13, 16, 17, 23, 24, H1, H2. Elsewhere, grow as annual or treat like geranium—bring entire plant or potted cutting indoors for winter.
• Harvest: When stems ~½ inch thick. Push outside stem aside, twist and pull off. Discard leaves and woody outer layers; save white inner core.
• Plant Sources: ...