East Indian Lemon Grass

Cymbopogon flexuosus, known as East Indian or Cochin lemon grass, is a tall perennial tropical grass native to India, Sri Lanka, Burma, and Thailand. It produces long, aromatic blue-green blades with an intense citrus fragrance from high levels of citral essential oil. In Nordic climates it is grown as a tender annual or overwintered indoors, as it cannot survive outdoor frost. It thrives in full sun with well-draining, moderately fertile soil.

Growing

Start seeds indoors 10 weeks before outdoor temperatures stay reliably above 15 °C. Sow seeds on the surface or at a depth of 0.5 cm into moist, well-draining seed-starting mix kept at 22–25 °C. Germination occurs in 14–21 days. Pot on seedlings individually once they reach 5–8 cm tall. Harden off transplants gradually before moving outdoors. Space plants 60 cm apart in large containers or prepared garden beds in a sheltered, full-sun position.

Care

Water consistently, keeping soil evenly moist but never waterlogged; reduce watering if foliage yellows. Feed with a balanced liquid fertiliser every two to three weeks during active growth. Remove dead or brown outer leaves regularly to encourage fresh growth. In containers, repot when roots become visibly crowded. Move plants indoors before nights drop below 10 °C; overwinter in a bright, frost-free location at 12–15 °C with reduced watering.

Harvest

Begin harvesting once plants are at least 30 cm tall and stalks are pencil-thick at the base. Cut or snap individual stalks at ground level, selecting the outermost ones first. The plant is fully productive once it forms a dense clump, typically 90–120 days from transplant. Harvest throughout the warm growing period; the harvest window can extend 60 days or more under warm conditions.

In the kitchen

Use the lower, pale-white or light-yellow base of the stalk in soups, curries, stir-fries, and marinades — it is the most flavour-intense part. Bruise or finely slice it before cooking to release the citral oils. The upper green leaves are tougher but excellent for infusing teas, broths, and syrups; remove before serving. Dried or ground stalks work as a spice rub for grilled meats and seafood.

Storing

Fresh stalks keep for up to two weeks wrapped in a damp cloth in the refrigerator. Freeze peeled, trimmed stalks in airtight bags for up to six months; freeze without blanching. Dried sliced lemon grass retains its flavour for up to one year stored in an airtight jar away from light and heat.