Cymbopogon citratus / Perennial

A wonderful lemon-scented grass used regularly in Thai and Vietnamese cooking. To harvest, slice a stalk off near the root, peel back the outer layers and chop the white part as you would a scallion, and add to soups, sauces or stews. You can also use the sturdier stalks as skewers when you grill, or chop the leaves into tea or soups. Lemon grass can reach about 4 feet in height, and has a beautiful, full growth habit, providing a wonderful accent for your garden. It prefers full sun and slightly moist soil, though it will tolerate some drought once it is established. In the fall, the cooler weather will turn the blades a rust color, then once frost hits, lemon grass will die to the ground. Wait to cut it back until February however, since the dead foliage will provide the plant with protection against harsh temperatures.