Harvest lemongrass for culinary use targets the most edible, tender, and fragrant part of the plant: the bottom part of the stalk. Find stalks that are at least 1/4” thick and cut or snap off close to the yCube. Remove foliage and woody parts to reveal the tender section used for cooking.
Leaves can be harvested and dried anytime they are long enough: simply snip from the outside of the plant and hang to dry. Use in teas or soups!
Lemongrass is native to Africa, Asia, and Oceania where it has been a traditional herbal medicine. A member of the grass family, lemongrass is typically dried and brewed in a tea, or crushed and added to soups or dishes.