If you’re new to cooking with lemongrass, it’s important to know that the tender inner stalk is the part you’ll use in recipes. The outer layers are tough and should be discarded. For dishes like soups, curries, or broths, you can smash or bruise the stalk to release its aromatic oils, adding it whole to the pot. Just remember to remove it before serving. If you're preparing a marinade or stir-fry, finely chop or slice the inner stalk. You can also grind it into a paste for added flavor. Additionally, lemongrass is great for making a refreshing tea or infusing drinks like cocktails. For high-quality lemongrass that brings out the best in your dishes, try our Akshit Lemongrass Leaves. Sourced with care, they offer an authentic, fresh citrus flavor to enhance all your cooking!

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It is very fibrous, so if you're steeping it and using the whole big thing, avoid the temptation to cut it into smaller bits so your diners can easily avoid accidentally eating it. Do give it a few whacks with the back of your knife to soften it up/open it up a bit to help release the flavour. If you're mincing finely, be sure to use only the soft, pale core at the bottom.

Delicious in SE Asian style broths.

You use the bottom of the stalk, not the leafy green top. Depending on the recipe you can smash the whole bottom woodsy part and add to whatever you are cooking and then remove it at the end or mince it very finely and add it to the recipe. Lemongrass is lovely and you will enjoy using it.