The leaves of this robust, up to 1 meter tall grass have a pleasant lemon aroma and taste. For culinary purposes, the leaves (without the upper parts) are used cut off in small, tightly packed clusters, which are shaped like a very long (up to 25 cm) long elongated drop. They are light greenish to white-yellow in color and dry on the surface, with distinct fine grassy veins.
Fresh stems are best kept in a microtene resealable bag in the refrigerator, where they will keep for quite a long time. They can start to mold in the wet. They can be easily frozen.

Citronella is typical mainly for Thai, Vietnamese and Indonesian cuisine. As a spice, it goes well with poultry meat, fish and seafood. It is most often combined with garlic, shallots, coriander or paprika. Citronella gives curry sauces and various types of chutney a very spicy taste. Citronella is also widely used to prepare delicious teas.
Fresh stems are used whole or chopped. The stems are first slightly wrinkled to sufficiently release the taste and aroma. Only the lower 10-15 cm of the leaf is used, the upper fibrous part is edged.

It has a beneficial effect on digestion and the nervous system, and is also used against colds. The plant is most widespread in Southeast Asia, especially in India, although it is also widely grown in Australia, Africa, South America, and even in some areas of the USA.
Citronella is also often used in perfumery to make fragrances, eau de toilette, soaps and massage oils. It is also used to make incense sticks used in the tropics to repel mosquitoes.