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Lemon Grass Harvesting
Lemon grass is a frost sensitive perennial plant that thrives in warm humid conditions. The plants grow in clumps from bulbous roots to a height of four feet. The leaves of the plant are used in Asian cooking. Harvesting of the lemon grass can occur throughout the growing season once the individual stalks have a reached a 1/2-inch diameter, but is best done just before the first frost of the growing season.
Cut the full clump of stems from a single plant at ground level.
Remove the outer woody stems and retain the interior softer stems. Use the fresh stems immediately if desired.
Dry unused stems by spreading single layers in full sunlight. Use the dried lemon grass like bay leaves in soups and teas.
Freeze freshly harvested lemon grass by placing the cut stems into sealed freezer bags. The frozen lemon grass will keep for a period of six months.
Words to the Wise:
Lemon grass like other grasses requires heavy doses of nitrogen rich fertilizer. Apply a half-strength balanced water-soluble fertilizer to the plants on a weekly basis. Keep the lemon grass soil moist, but not soaking wet.