Lemongrass

Lemongrass is a tropical perennial grass of the genus Cymbopogon, most commonly Cymbopogon citratus and Cymbopogon flexuosus. It is grown for lemon-scented stalks used in cooking and for essential oils. The plant is native to tropical regions of Asia and Africa and is now cultivated in warm tropical and subtropical regions worldwide.

The plant forms dense clumps up to 1–2 meters tall. It has long, narrow, blue-green leaves and pale stalks. Bruised leaves and stalks emit a lemon-like aroma due to citral compounds, primarily geranial and neral, which also give the essential oil its profile.

Culinary applications include adding stalks to soups and curries, infusing broth or tea, and using ground or dried powder in spice blends. Fresh lemongrass is commonly used in Southeast Asian cuisines such as Thai and Vietnamese. The essential oil, rich in citral, is used in perfumery, flavorings, and aromatherapy, and is also found in some cleaning products.

Lemongrass grows best in warm, frost-free climates with full sun and well-drained soil. It can be grown in the ground or in containers and is propagated by division or from offshoots. Harvest stalks near the base, taking care not to remove all growth; regrowth typically follows. In cold areas it is often treated as an annual or overwintered indoors.

Essential oil should be diluted before topical use and may cause skin irritation in some people. Ingested or inhaled products with high concentrations can cause adverse effects. Various lemongrass species differ in aroma and oil composition, with C. citratus used mainly for culinary purposes and C. flexuosus prized for essential oils.