Growing Lemongrass and Other Asian Greens in My Subtropical Garden
I feel so fortunate to have the space to grow herbs and spices that I can’t easily find in Georgia. I’m not a seasoned gardener, but experimenting with growing my own food has become a source of joy and discovery. There’s something deeply satisfying about stepping into the garden to pick the exact ingredients I need to cook dishes my family loves—especially those rooted in Southeast Asian flavors.
Living in the subtropics comes with its challenges. The distinct seasons, fluctuating daylight hours, high humidity, and cool winters (with occasional snow!) make gardening a constant learning experience. Some plants thrive; others struggle. Yet, I’ve found that persistence often leads to success, especially with ingredients essential to Thai and Vietnamese recipes, like lemongrass.
My Journey to Growing Lemongrass
Lemongrass is a cornerstone of Asian cooking, especially in Thai cuisine. Its vibrant citrus aroma is essential for dishes like Tom Yum Soup and curries, and it’s also known for its medicinal properties, from aiding digestion to reducing inflammation. Unfortunately, in Georgia, lemongrass is rare—it only occasionally appears in “tom yum sets” at specialty stores.
Determined to have fresh lemongrass on hand, I decided to grow it myself. My first attempt was from stalks I purchased at an Asian grocery store in Europe. I rooted them in water, and when they sprouted, I planted them in my garden. Watching those stalks thrive was a thrilling experience. Now, I also grow lemongrass from seeds I bring back from my travels to Singapore and Thailand. They can also be easily found online. The only difference with seeds is that they need much more time – expect to harvest it on the second year. Having this fragrant herb in my garden is a wonderful reminder of my time living in Southeast Asia, where lemongrass was a kitchen staple.
Other Successes in My Subtropical Garden
Thai Bird-Eye Chili
These tiny but mighty chilies have thrived for three years in my garden. Known as Prik Kee Noo in Thai, they pack a fiery punch that transports me back to Bangkok’s street food.
Laksa Leaf (Vietnamese Coriander)
Growing laksa leaves, or rau răm, brings back memories of Singapore’s famous Katong laksa. This peppery herb is a must-have in my homemade laksa, making it a nostalgic treat.
Curry Plant
Not to be confused with curry spices, the curry plant has a distinctive aroma reminiscent of seafood. It’s a unique addition to my garden and an unexpected conversation starter in my kitchen.
You Mai Cai (Chinese Lettuce)
This versatile green, also known as celtuce, has been a delightful discovery. Stir-fried with oyster sauce, it brings the flavors of Singapore to our family table.
Tips for Growing Lemongrass and Other Asian Greens
- Rooting Lemongrass: If you can’t find seeds, try rooting fresh stalks in water. Once roots form, plant them in well-draining soil.
- Climate Adaptation: For subtropical climates with cold winters, bring delicate plants like lemongrass and laksa inside when nighttime temperatures drop below 6°C.
- Soil and Sunlight: Most Asian greens thrive in nutrient-rich soil with plenty of sunlight and consistent moisture.
- Experimentation: Gardening is about trial and error. Celebrate the successes and learn from the challenges—it’s all part of the journey.