This valuable grass, believed to have originated in India, forms a
dense clump of long, gray-green leaves reaching as much 6 ft (1.8 m)
high, though mostly smaller.
It is rarely known to flower in cultivation, much less produce seed.
The crushed or bruised leaves have a strong lemon fragrance but are
very tough and inedible; it is the fleshy white bases of the shoots
that are used in Southeast Asian cooking, collected and used fresh.
The leaves can be used fresh or dried to make a herbal tea.
Cultivation: Their main requirement is a climate with a long summer
growing season, and a well-drained, light-textured but fertile soil.
Propagate from seed or by division of clumps.