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Lemon grass (Cymbopogon citratus), a native of India, is widely used in Thai and Vietnamese cooking. In harsh climates the plant will need to be potted and wintered indoors. This aromatic herb is used in Caribbean and many types of Asian cooking and has become very popular in the United States. This is a very pungent herb and is normally used in small amounts. The entire stalk of the grass can be used. The grass blade can be sliced very fine and added to soups. The light lemon flavor of this grass blends well with garlic, chilies, and cilantro. The herb is frequently used in curries as well as in seafood soups. It is also used to make tea.
Best planted in average, well-drained soil. Avoid heavy or clay soil types.
Upright, clump-forming habit.
Narrow, sharp-edged leaves are lemon scented.
Not showy flowers.