Lemongrass is a sweet, lemony herb. The stems are widely used in Thai cooking and the leaves also make a delicious, refreshing tea. It also makes an attractive plant, with an architectural look.
You can buy plug plants from a respected herb supplier, or sprout your own using a supermarket stalk. It’s easy to do – just be sure to use fresh stems, avoiding any that are dry or wrinkled.
Lemongrass needs a warm environment to grow well, so grow it in a greenhouse or conservatory. It likes plenty of moisture, so don’t let the compost dry out. Feed it regularly during the growing season. Lemongrass is tender, so protect it from frost in winter.
Once your new plant matures and produces lots of stems (at least 10), you can use them for cooking – cut them just below the base. Be sure to leave plenty on the plant to allow it to produce new growth.
You Will Need
- Supermarket lemongrass stalk
- Glass of water
- 9cm pots
- Multi-purpose, peat-free compost
- A sharp knife
Take a whole lemongrass stalk. If the base is woody, slice off a slither using a sharp knife. This will help expose a fresh area to the water. Cut off any leaves.
Place the stalk into a glass of tepid water and put it on a warm, sunny windowsill. Refresh the water every day. It should take a couple of weeks for roots to appear.
Put the rooted stalk into a pot of multipurpose compost. Water and keep in a warm and bright spot. Repot when the roots poke out of the base.