Lemongrass provides a fragrant and distinct lemon flavor to many Thai dishes. Thai cooks use the lower, bulbous part of the lemongrass stalk, first slicing it, then usually pounding or crushing before adding it to spice pastes that form the basis of many fish and noodle dishes, soups, and especially Thai curries. Whole bruised lemongrass stalks, cut into lengths of three or four inches, are often added to soups and then removed just before serving.
For complete instructions on how to buy and cook with lemongrass, see my: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
Alternate Spellings: Lemon grass