Cut citronella to the ground, but not too often.

You’re better off cutting the whole clump down to a few inches above the soil a couple times a year.

The oil lives in the leaves, and young leaves have the highest concentration. If you let the plant get leggy or flower, it puts energy into stems and seeds instead of fragrant foliage. So the trick is to force the plant to keep producing fresh, tender leaves. That means a hard cut back—like you’re mowing a tall grass clump—every 2–3 months during the growing season. Don’t just trim the tips; go low.

If you’re harvesting for oil, do it just before the flower stalks form. That’s when the leaves are most potent. And don’t bother with delicate pruning snips. Use shears or even a sharp machete. Citronella is tough.

Your plant will smell stronger the more you bully it like this.