You'll see lemongrass used in a lot of Thai and Vietnamese recipes, though many other cuisines have adopted and adapted it for their own dishes. It's mainly used as an herb to infuse dishes like curries, soups, and marinades with that delicate lemon flavor.
Only the bottom few inches of the bulb and stalk are typically used in cooking, though the less flavorful leaves can be made into a tea or tisane. To use lemongrass, you either bruise the stalk by pounding it or mince it into pieces before adding it to dishes. Because the plant is so tough, however, lemongrass is usually removed once the dish is infused. If you won't be removing the lemongrass, finely grate it or grind it with a mortar and pestle to break down its tough fibers.
You'll find lemongrass at any Asian grocery store, though many mainstream stores are also starting to carry it. Pick stalks that feels firm when you squeeze them and have a fresh aroma. Lemongrass will keep in your refrigerator's crisper drawer for several weeks.
More on Lemongrass
• How to Choose and Use Lemongrass
• Tip: Growing Lemongrass
• Help! What to do with Lemongrass Leaves?
• Bành Mí with Lemongrass Tofu
• Squash, Corn and Lemongrass Soup with Pumpkin Seeds
• Brown Rice Bowl with Lemongrass, Tofu, and Cashews
• Citrus Salad with Lemongrass Syrup
What are your favorite ways to use lemongrass?