To harvest lemongrass without hurting the plant, wait until outer stalks are about half an inch thick and the clump is at least a foot tall, then twist or cut those stalks off at soil level and take no more than a third of the clump at once.
The center of the clump is where new shoots form, so leaving it alone keeps the plant producing all season.
Lemongrass is a tropical perennial grass (Cymbopogon citratus is the West Indian type most people cook with), and it grows fast once summer heat arrives.
If you pick the right stalks the right way, one healthy clump can feed your kitchen and teapot from midsummer until frost.
When Is Lemongrass Ready to Pick?
Lemongrass is ready when the clump stands 12 inches or taller and the outer stalks have swollen to about half an inch thick at the base. For most transplants, that takes roughly 75 to 100 days of warm weather. If you are stocking up, a pair of bypass pruners is the first thing I would pick up.
Check Stalk Thickness and Height
Thickness is the best test. A ready stalk is about as thick as a finger at the bottom and feels firm, a bit like a green onion bulb.
Thin stalks are mostly tough sheath with very little tender core, so they’re poor for cooking. I pick an outer stem once it reaches that half-inch mark.
Height tells you the plant has enough leaf to recover. Here’s a simple guide I’d follow:
| Plant size | Stalk base | What to harvest |
|---|---|---|
| Under 12 inches | Pencil-thin | Nothing yet |
| 12 to 18 inches | About ½ inch | A few outer leaves, a stalk or two |
| 2 to 3 feet or more | ½ inch or thicker | Outer stalks and leaves regularly |
Allow Time for New Plants to Establish
A new transplant needs time to root before you start taking stalks. Lemongrass grows slowly in cool weather and then takes off once nights stay above 60°F, so June plantings in the Northeast or Midwest often aren’t ready until August.
In the Southeast and Southwest, plants set out in spring can be ready by early summer. If yours seems stalled, it’s usually short on heat, sun, water, or nitrogen.
You can check the basics in my lemongrass care guide, and see how fast lemongrass grows under different conditions.
What Tools Do You Need?
You need very little: something sharp to cut with and something to protect your hands. A good harvest takes a few minutes with the right gear.
Choose Sharp Pruning Shears and Wear Gloves
For thick stalks, I’d use sharp bypass pruning shears or a small paring knife. Bypass shears make a clean, scissor-like cut that heals better than a crushing cut from dull blades.
For leaves, herb scissors work better than pruners. Pruners tend to fold the thin blades over without slicing through them.
Gloves are a must. Lemongrass leaf edges are sharp enough to give you paper-cut style nicks, so I’d wear snug garden gloves and long sleeves when you reach into a big clump.
My basic kit:
- Bypass pruning shears or a paring knife for stalks
- Herb scissors for leaves
- Garden gloves and long sleeves
- A small bucket or basket to carry the harvest
Wipe your blades with rubbing alcohol before and after. Clean tools lower the chance of spreading rust, a fungal disease that sometimes shows up on lemongrass leaves.
How to Twist and Pull Outer Stalks
Twisting and pulling is the fastest way to get the whole swollen base, root end and all. It works best on mature, thick stalks growing along the edge of the clump.
Find Mature Stalks Around the Outside
Start at the outer ring of the clump. These are the oldest stalks and the thickest ones, and taking them leaves the younger shoots in the middle to keep growing.
Look for stalks with a fat, pale base and healthy green leaves. Skip any that feel soft or look brown at the bottom, since those are past their best.
Pull at the Base Without Disturbing the Clump
Grip one stalk as low as you can, right at the soil line. Push it gently outward, away from the center, and twist while you pull.
You’ll feel a point where it snaps free cleanly. If it fights you, change the angle a little instead of yanking, which can tear the stalk or lift part of the clump.
Here’s my step-by-step:
- Put on gloves and clear the leaves aside so you can see the base.
- Hold one outer stalk at soil level with your whole hand.
- Lean it away from the clump’s center.
- Twist a quarter turn and pull steadily.
- Press the soil back down if the pull loosened it.
A few roots may come up with the stalk. That’s fine and won’t harm the plant. In a pot, hold the rim with your other hand so the whole root ball doesn’t lift.
How to Cut Stalks at Soil Level
Cutting is the gentler method and my pick for young clumps, potted plants, and tightly packed stalks that won’t twist free. You lose a tiny bit of the base, but the rest of the plant stays put.
Make a Clean Cut Without Damaging New Shoots
Pull the leaves of your chosen outer stalk aside so you can see where it meets the soil. Slide your shears or knife in as close to the ground as you can and make one firm cut.
Aim the blade outward, away from the center. That keeps the tip from nicking the small new shoots tucked in the middle of the clump.
A few tips for a clean cut:
- Cut at a slight angle so water runs off the stub.
- Use one smooth squeeze; sawing back and forth crushes the stalk.
- Cut one stalk at a time so you can see what you’re doing.
- Leave the pale little shoots in the center alone.
The cut stub will dry and seal on its own. New tillers keep forming from the crown, so the clump fills back in.
How to Gather Leaves for Tea
You can harvest lemongrass leaves for tea as soon as the plant is about a foot tall, even before the stalks thicken. The leaves carry the same citrus scent and are easier to take without touching the base.
Cut Leaves While Keeping Enough Growth on the Plant
Snip outer leaf blades a few inches above the base, working around the edge of the clump. Leave the inner leaves alone so the plant has plenty of green to make food.
I’d stick to the same one-third limit you use for stalks. Plants need 6 or more hours of direct sun and a full head of leaves to keep growing strong, so don’t strip a clump bare for one batch of tea.
Pick leaves that are bright green. Skip brown, dry, or rust-spotted blades, or trim those off and toss them in the compost.
Handle Sharp Edges and Prepare Leaves for Brewing
Keep your gloves on, since leaf edges cut easily. Gather a handful of blades together like a ponytail, then snip.
To use them fresh:
- Rinse the leaves and pat them dry.
- Bruise them by rolling or crushing to release the oils.
- Cut them into 2 to 3 inch pieces.
- Use about ½ cup of chopped leaves in 3 cups of water.
- Bring to a boil, cover, and simmer 10 minutes, then strain.
You can also tie a few long leaves in a knot and drop the bundle into soup or broth, then fish it out before serving.
How Much Can You Take at One Time?
Take no more than one-third of the clump in a single harvest. That leaves the plant enough stalks and leaves to recover quickly.
Leave at Least Two-Thirds of the Clump
Count roughly how many thick stalks the clump has and take a third or less. On a young plant with eight or ten stalks, I’d take two or three.
Always take from the outside and leave the center untouched. Those middle shoots are next month’s harvest.
If you also cut leaves the same week, count that toward your one-third. Heavy cuts slow regrowth, and a stressed clump yellows or browns faster.
Watch for Regrowth Before Picking Again
Wait until you see fresh shoots filling in before you pick again. In hot, humid summers across the Southeast, that can be every 2 to 3 weeks; in cooler northern summers, give it 3 to 4 weeks.
Feeding helps. Lemongrass needs nitrogen for leafy growth, so a balanced or nitrogen-rich fertilizer every 2 to 3 weeks in summer keeps regrowth coming. Steady watering matters too, since the plant hates drying out.
If a clump gets ragged between harvests, you can trim lemongrass to remove dead blades without cutting into healthy stalks.
What Should You Do Before the First Frost?
Harvest heavily before cold weather and move any plant you want to keep indoors. Lemongrass has no frost tolerance, and one freezing night turns the leaves to straw.
Make a Final Outdoor Harvest
Lemongrass is hardy outdoors only in USDA zones 10 and 11, and in zone 9 with protection. Everywhere else, including most of the Northeast, Midwest, and Pacific Northwest, treat fall as your big harvest.
Lemongrass is a tropical plant that suffers in cold, so I’d watch your forecast closely once September nights start dropping. Plan your final harvest before nights fall below 50°F.
For in-ground plants you won’t keep, the one-third rule no longer applies. Cut every stalk at soil level or dig up the whole clump, shake off the soil, and separate the stalks for storage.
Move Potted Plants Indoors Before Cold Nights
Bring potted lemongrass inside before nights fall below 50°F. Cut the leaves back to a few inches tall first so the plant is easier to handle and loses less water.
Set it in your sunniest south-facing window and keep the soil barely moist, since growth slows in winter’s low light. Indoor plants sometimes pick up spider mites, so check the leaf undersides now and then.
My guides on how to grow lemongrass indoors and does lemongrass come back every year cover winter care in more depth.
If you have pets, keep the plant out of reach. The ASPCA lists lemon grass as toxic to cats, dogs, and horses, mainly causing stomach upset. More on that in is lemongrass safe for pets.
How to Clean and Prepare Fresh Stalks
Prep each stalk by trimming the root end, peeling the tough outer layers, and separating the tender base from the leafy top. The usable cooking part is the bottom 4 to 6 inches.
Trim Roots and Tough Outer Leaves
Rinse off soil first. Then cut off the hard root end and any dried, papery tissue at the bottom.
Peel away one or two outer layers, much like peeling an onion. Underneath you’ll find a smooth, pale stalk that’s firmer and more fragrant.
If you plan to freeze stalks, peel them now. If you’ll use them within a couple of weeks, you can wait and peel right before cooking.
Separate Tender Bases from Usable Leaves
Pinch the stalk from the top down until it feels dense and solid. Cut just above that spot; everything below is your cooking base.
Use the bases in curries, Thai coconut soup, stir-fries, and marinades. Slice them into thin rings, or crush them with the flat of a knife first so they release more flavor and cut more easily.
Save the green tops. They’re too fibrous to eat but work well for tea, stock, or drying.
How to Store What You Pick
Lemongrass keeps about 2 weeks in the fridge, up to 6 months in the freezer, and up to a year dried. I’d match the method to how soon you’ll use it.
Refrigerate Fresh Stalks
Wrap unpeeled stalks loosely in a damp paper towel and slip them into a plastic produce bag