Lemon Grass

Store upright in a glass of water (like fresh herbs) or wrap in damp paper towel. Freezer storage: slice or chop before freezing in an airtight bag or ice cube tray with oil.

Only the tender white and pale green base (bottom 2–3 inches) is edible; discard the fibrous top leaves.

Bruise or lightly crush stalks before cooking to release more flavor.

For a milder flavor, remove the outer tough layer; for stronger flavor, slice thinly across the grain.

Fresh lemongrass works best in curries, soups, and infusions; dried works in tea but is less aromatic.

If using whole stalks in broth or curry, tie them in a knot so you can easily remove them after cooking.

Using the tough dry tops—they're too fibrous to eat; they're best discarded or reserved for tea/broth.

Not bruising or crushing the herb before cooking, missing out on its aromatic oils.

Cooking with the wrong part: use the tender base, not the whole stalk.

Substituting dried lemongrass 1:1 for fresh without adjusting intensity; dried is more concentrated.