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By Tamara Galbraith
Lemongrass (Cymbopogon citratus), is a beautiful tall plant with dual personalities: it has the willowy visual effect of ornamental grass in the landscape, and boasts a wide variety of culinary uses as an herb in the kitchen.
A native of India, lemongrass is widely used in Thai and Vietnamese cooking. The grass blade can be sliced very fine and added to soups for a lemony twist. Also, the bulb can be bruised and minced for use in a variety of recipes. Medicinal herb teas can also be brewed from lemongrass.
To replicate lemongrass's native Indian climate, give it full sun, sandy soil and average water - do not overwater. In the milder areas of the country, lemongrass will act as a perennial. If your winters are on the harsh side, it's better to pot up the plant and bring it in to the garage.
Before you do that, however, see if it needs to be divided. Lemongrass is a clumping type of grass, which means you can eventually divide and get several plants out of it...or, of course, you can plant some and eat the rest!
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