Its native range is India and Sri Lanka. It is a perennial herb belonging to the Gramineae family, forming large clumps through lateral tillering. The slender stems that emerge from the soil resemble reeds. The leaves arising from these stems can reach up to 100 cm in length, while the overall plant height may reach approximately 150 cm. Through lateral offshoots, the plant can spread to a width of up to 90 cm. The pale blue-green leaves emit a very sharp lemon scent when crushed by hand.

Lemongrass is an essential component of Chinese cuisine; it is used in various dishes and is also commonly prepared as a soup. In West Africa, it is believed that excessive consumption of lemongrass tea provides a repellent effect against mosquitoes. In European cuisine, it is most commonly used in grilled fish dishes, where it is wrapped around the fish (similar to bay leaves) to impart its pleasant aroma and lemon-like flavor.

When planted in the garden, lemongrass grows very rapidly and can be readily harvested for use in teas or culinary applications. It is moderately tolerant of light frost and, even if it loses its leaves, it resprouts in spring. For this reason, it can be cultivated in the Mediterranean coastal belt. In other regions, it should be grown in containers and moved to a frost-free location during winter. A common practice in colder climates is to plant it in the garden in spring, harvest its leaves throughout summer and autumn, and then transfer a rooted portion of the plant into a pot to be kept indoors until the following spring.