Grass Lemon

Description: Lemon Grass is a perennial grass-like plant with long, slender, aromatic leaves. It belongs to the grass family (Poaceae) and is native to tropical regions of Asia, particularly India and Sri Lanka. The leaves have a strong lemon fragrance and flavor, which is why it's commonly used as a culinary herb in many Asian cuisines, particularly Thai and Vietnamese. Lemon Grass also has medicinal properties and is used in traditional medicine for its digestive, anti-inflammatory, and antimicrobial properties.

Size: Lemon Grass typically grows in clumps or bunches, with individual plants reaching heights of about 3 to 6 feet (0.9 to 1.8 meters) and spreading to about 2 to 3 feet (0.6 to 0.9 meters) wide at maturity. The leaves can grow up to 3 feet long and are narrow and strap-like in appearance.

Best Growing Zones: Lemon Grass is a tropical plant and thrives in warm, humid climates. It is hardy in USDA hardiness zones 10 through 12, where temperatures rarely drop below 30°F (-1°C). In cooler climates, Lemon Grass can be grown as an annual or overwintered indoors in containers. It requires full sun to partial shade and consistently moist soil to thrive.

Soil and Sun Requirements: Lemon Grass prefers well-draining, fertile soil with a slightly acidic to neutral pH level (around 6.0 to 7.5). It grows best in full sun, receiving at least 6 to 8 hours of direct sunlight per day. However, it can tolerate partial shade, especially in hot climates where intense sunlight can scorch the leaves.

Watering: Lemon Grass requires regular watering to keep the soil evenly moist but not waterlogged. Water deeply whenever the top inch of soil feels dry to the touch, particularly during hot, dry weather. Avoid overwatering, as soggy soil can lead to root rot and other problems.

Maintenance: Lemon Grass is relatively low-maintenance and requires minimal care once established. However, it benefits from regular pruning to promote new growth and keep the plant tidy. Cut back the leaves and stems periodically to harvest for culinary use, and divide overcrowded clumps every few years to rejuvenate the plant.