Family: Grass (Poaceae)
Perennial hardy to zone 9 to 12. May be grown as an annual, 60 days to harvest
Native to India and SE Asia, often grown as an indoor plant or summer annual in the temperate north. Does well in pots. The fresh stalks and blades are used extensively in asian cooking and certainly lend a characteristic flavor. Premier soup additive, especially with galangal and coconut milk (yum). Thom Kha Kai. Plant prefers full sun and fast-draining soil. Sow seeds in pots or directly in a well prepared garden bed. Sow on surface and press in firmly, then keep evenly moist until germination. Thin or transplant to 2 feet apart.