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Sown in groups that need the same soil conditions
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Post by divingbrit » Sat Dec 31, 2016 1:41 pm


Widely used in oriental cooking for the swollen base of its edible stems, lemon grass makes a fountain of gently arching foliage that can eventually reach 1.5m (5ft). Due to its tropical origins, this herb cannot stand frost, so should be grown in a container allowing it to be moved indoors after spending summer outdoors in a sunny position.

Sow March, April
Place plants in a sunny, sheltered position over summer and keep well watered.
Move plants back indoors in late summer, putting it in a bright, cool position and reduce watering, keeping the compost just moist. A minimum temperature of 5C (40F) is ideal.
When foliage starts to turn brown in autumn, cut back foliage to 10cm (4in).
As new growth appears in spring, feed plants weekly with a balanced liquid fertiliser.
Plants can also be raised from stems bought in shops. In spring or summer, place lengths of stem into small pots, put in sunny position and water. Roots should appear quickly from the base. When roots appear through the drainage holes at the bottom of pots move into a slightly larger container.

Plants can be harvested all year round. Either cut entire stems as necessary, trimming off leaves and retaining the bottom 8-10cm (3-4in), or divide the rootball up, cutting through it with sharp knife.

Repot a section into a smaller container. The remaining stems can be prepared and stored in the fridge for use in the kitchen. [attachment=0]lemongrass.jpg[/attachment]
lemongrass.jpg (123.24 KiB) Viewed 129 times
Scuba diving is an art, not a sport

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