Lemon Grass: The Quiet Overachiever of the Garden

      Image: Harvesting Lemongrass in Bangladesh       Credit: Mahmudul Hasan from Pexels.com

Lemon grass is one of those plants that doesn’t beg for attention — it just shows up, grows happily, and makes itself useful. No fuss, no drama, just steady green goodness.

I grow mine straight in the ground, and honestly, once it settles in, it practically takes care of itself. If you’re new to gardening or already growing herbs, lemon grass is one of those plants that makes you feel like you know exactly what you’re doing.

                                    An established clump of lemon grass growing happily in the ground.

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Getting Started: Propagation Made Easy

Lemon grass loves to multiply. A healthy clump sends outside shoots (little plantlets) that can be gently separated and replanted.

I usually wait until the plant looks nice and full, then:

• Dig around the base

• Separate a few side shoots with roots attached

• Replant them right away or pot them up

It’s one of the easiest plants to share or swap — and gardeners love a free lemon grass plant.

Side shoots forming at the base — these can be gently separated and replanted.

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Soil, Sun & Space

Lemon grass isn’t picky, but it does have preferences:

• Sun: Full sun is best

• Soil: Well-draining soil with a bit of organic matter

• Water: Regular watering, especially when young

If space is limited, it grows very well in a large pot. Just give it room — cramped lemon grass gets grumpy.

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Pests & Problems (Spoiler: Not Many)

This is a low-maintenance plant.

• Pests are rare

• Good airflow helps prevent fungal issues

• Trim away dead or dry leaves to keep it tidy

In my garden, it’s been refreshingly drama-free.

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Harvesting Without Fear

Harvesting lemon grass actually helps it grow better.

• Cut stalks at the base

• Remove the outer tough leaves

• Use the tender inner stalk

You can harvest as needed — no special timing required.

                                A freshly harvested lemon grass stalk trimmed and ready to use.

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Fresh or Dried? Both Work

• Fresh: Best for tea, cooking, and that unbeatable citrus aroma

• Dried: Slice thinly, air-dry, and store for later use

I use mine mostly fresh, straight from garden to kitchen. The distance is very short 😄

Lemon grass isn’t just a Caribbean favourite — it’s widely used in Thai, Chinese, and other Asian cuisines, adding a bright citrus note to soups, curries, and stir-fries.

                            The leaves and tender stalk — both useful in the kitchen, fresh or dried.

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My Go-To Lemon Grass Tea (With Ginger)

Also known locally in Trinidad as “fever grass”, lemon grass has long been brewed for fever, colds, or digestion. It’s a gentle home remedy that has earned its spot in kitchens for generations.

Most days, my lemon grass goes straight from the garden to the kitchen.

Here’s how I enjoy it:

You’ll need:

• 1–2 fresh lemon grass stalks, lightly crushed

• A few slices of fresh ginger

• Hot water

Steep for 5–10 minutes, strain, and enjoy.

On hot days, I love it served on ice — refreshing and soothing all at once.

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Why Lemon Grass Deserves a Spot

• Easy to grow

• Useful year-round

• Great for beginners

• Generous enough to share

• A little herbal helper when you’re under the weather

It may not be flashy, but lemon grass earns its keep quietly — and that’s exactly why I love it.

(Cue happy garden dance… but calmly.)

 

Happy Gardening🌸

The Grey-Haired Gardener