Lemongrass - How to Use Lemongrass in Your Cooking

Stop slicing when you have cut two-thirds of the way up the stalk, or when it is no longer yellow and "fleshy". The upper end the stalk will be mostly green and woody, but is still useful in cooking soups and curries. Reserve this top end of the stalk for your recipe.

Do the same for the other stalks, depending on how many stalks or Tbsp. of prepared lemongrass the recipe calls for. (You can also choose to prepare all the stalks at once for use later - see step 8 for storing instructions.)