Lemongrass is a perennial aromatic herb grown for its fragrant leaves and stems, used in teas, cooking, and essential oil production. It has a strong citrus scent and plays an important role in herbal drinks and natural wellness products. In Kenya, lemongrass grows well in warm highland and lowland regions such as Kiambu, Nakuru, Meru, Embu, Kisii, and parts of the Coastal and Western areas. The plant forms dense clumps and produces long, slender leaves. Demand from households, restaurants, and herbal processors supports its growing value as a commercial herb.

Varieties
Common types include West Indian lemongrass (Cymbopogon citratus) and East Indian lemongrass (Cymbopogon flexuosus). These types differ in oil content, aroma strength, and leaf structure. West Indian lemongrass suits culinary use, while East Indian types produce higher oil yields for industrial extraction. Variety choice depends on market use and processing goals.

Growing Conditions
Lemongrass grows best in warm climates with temperatures of 20–30 °C and rainfall of 800–1,500 mm. It thrives in well-drained, fertile soils rich in organic matter with a pH of 5.0–7.5. Full sunlight supports strong leaf growth, while waterlogged soils reduce productivity and root health.

Growth Cycle
Lemongrass grows from clumps and spreads through tillering. It forms tall, arching leaves with a strong lemon aroma. The plant regenerates quickly after cutting, allowing repeated harvests throughout the year.

Nutritional Value
Lemongrass contains antioxidants, vitamins A and C, and essential oils such as citral. These compounds support digestion, relaxation, and immune health. The leaves also provide natural antimicrobial properties.

Uses & Market Potential
Used in herbal teas, soups, curries, and natural remedies. It also supports essential oil extraction for cosmetics and pharmaceuticals. Growing demand in wellness and food markets creates strong opportunities for commercial production and value addition.