Cymbopogon citratus

Lemongrass is a tropical herb celebrated for its fresh citrus aroma and versatile culinary uses. Native to Southeast Asia, this upright clump forming perennial has become a staple in South African herb gardens where warm weather and full sun help it flourish. Its long, arching green leaves and sturdy stalks are not only beautiful but bring bold, lemony flavour to the kitchen throughout the growing season.

The tender lower stalks are commonly used in Thai, Vietnamese and Indian cooking, bringing a bright, zesty flavour to soups, curries, teas, and marinades. The dried or fresh leaves make excellent herbal infusions, and the entire plant can be used in oil infusions, cosmetics and soaps. Beyond the kitchen, lemongrass is valued for its insect repelling properties and is known to attract bees while keeping mosquitoes at bay.

Sow seeds on the surface of moist, well drained soil, pressing them lightly into place without covering. Light is essential for germination, which usually occurs in 7 to 14 days. Start seed indoors before the last frost, or sow directly into garden beds in late spring. Once seedlings are large enough to handle, transplant them into their final positions at least 60 cm apart.

Lemongrass thrives in full sun and fertile, compost enriched soil. It is a heavy feeder and requires regular watering during dry spells. Mature plants can reach up to 150 cm tall and should be cut back annually to encourage new growth. Harvest the thick stalks once they are about 30 cm tall, and remove the outer layers to reveal the tender core for cooking. In cooler areas, lemongrass may be lifted and overwintered indoors.

Standard packet contains approx. 10 seeds