Lemongrass Cymbopogon dried herb in bulk packaging shipped in 20″ FCL container

Lemongrass is a tropical herb packed with strong citrus flavor. The lemon taste is prized in Asian cooking, as well as in teas, sauces, and soups. In the garden, lemongrass forms a tall, grassy clump 3 to 5 feet tall. Its appearance rivals that of many ornamental grasses and can easily fulfill a similar role in the landscape.

Growing Lemongrass
Plant lemongrass in spring, once all chances of frost have passed. It’s a perfect plant for growing in-ground, as you would with ornamental grasses, or in containers.
Lemongrass likes it hot, so grow it in an area with full sun and fertile, well-drained soil with a pH of 6.5 to 7.0. Space plants 24 inches apart.
Kick off the growing season by mixing several inches aged compost or other rich organic matter into your native soil.
Provide lemongrass with consistent moisture and water when the top inch becomes dry.
Get the most out of your growing efforts by regularly feeding with a water-soluble plant food.
Harvest lemongrass stalks once plants reach 12 inches tall and are a half-inch wide at the base.

Soil, Planting, and Care
Lemongrass thrives in full sun, even in hot Southern locations. Give this herb rich, well-drained soil. To improve fertility and enhance the soil’s ability to hold water, improve the soil by mixing in composted manure or aged compost-enriched .

Provide a steady supply of moisture for best growth—don’t let lemongrass roots dry out. In addition to starting with great soil, fertilize plants every couple of weeks during the growing season. It improves the nutritional environment for your lemongrass plants by feeding the beneficial microbes in the soil as well as your plants, leading to strong, impressive growth.

In cold regions, overwinter lemongrass indoors by digging up a few stalks, trimming them down to just a few inches tall, and planting them in smaller pots. Place them in a bright, south-facing window. Keep soil barely moist, as plants grow very slowly over winter. Another option is to store a pot of lemongrass, cut down, in a cool, dark place like a basement. Water just a few times over winter to keep roots alive. In spring, bring the pot into a bright spot, and resume normal watering. Shift outdoors when temperatures are above 40°F.

Due to its tropical nature, lemongrass usually only survives winters in zones 8 and warmer. In other areas, try growing lemongrass as an annual in planting beds or tucked into pots. This citrus-flavored grass overwinters well in a dormant state in a cool, dark spot indoors, or you can grow it as an indoor herb through winter in colder zones.

As lemongrass grows, it forms a tight clump that’s difficult to dig into. Use a sharp spade or hatchet to remove roots in early spring. Slice it like a pie, then pry slices of roots free. Keep an eye on plants in pots. With sufficient water, roots can quickly fill a too-small pot and burst it.

Harvest and Storage
Harvest lemongrass for its bulbous stem bases, rich with lemony flavor, or clip leaves for infusing tea and soup stock.

Start harvesting as soon as plants are 12 inches tall and stem bases are at least ½-inch thick. Cut stalks at ground level, or hand-pull entire stalks. You want to get the entire swollen base, which resembles a scallion or green onion. If a few roots come up with the stalk, don’t worry: It won’t harm the plant.

The edible portion of lemongrass is near the bottom of the stalk. Carefully cut off the grassy top part of the plant; use caution, as this can be razor-sharp at times. Leaves can be bundled and added to the liquid in a teapot or stock pot, then simmered to infuse lemon flavor into the brew.

Take the lemongrass base and peel the outer fibrous layer to expose the inner white, reedy part. To store, freeze this part either whole or chopped. To make slicing easier, first crush the stem base with the flat blade of a knife. The heart of the stalk (the part you want) has the consistency of soft butter and will then slice easily.

Uses
Lemongrass is best known for its use in Asian cuisine, especially Thai and Vietnamese. In the kitchen, use tender inner stalk bases in stir fries, salads, and sauces. To freeze lemongrass, store thinly sliced pieces in single layers in zipper-seal bags. To use, break off as much as you need for individual dishes. Or, freeze lemongrass minced or as a purée.

Leaves make a great addition to marinades and can be steeped in hot water for tea. After use, add leaves to your compost pile or puree them and scatter them in the grass along the edges of a patio or deck to help deter insects. To dry leaves, bundle them and hang them upside down in a dark place until dry. Store in tightly sealed jars. Dried lemongrass retains its flavor up to one year.

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1. Incoterms: FOB
2. Quantity: one 20″ FCL Container Minimum
3. Specification: 100% natural and Pure quality
4. Documentation: COA, MSDS, TDS, GC Peaks
5. Packaging: Bulk Packaging
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7. Lead time: Shipping through 10 days from receipt of the payment.
8. Sea Shipping Time: 35 days
9. Air shipping time: 10 days

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