Many people might know lemongrass as an ingredient popularized by Asian cuisines, but now you can find it in lots of supermarkets and use it in your own kitchen. Unlike its name, lemongrass has nothing to do with lemons in terms of taste or biology–it simply smells similar. When buying lemongrass, make sure to get the smaller stalks since they are more tender. Try lemongrass in your next curry or use it for fish and meat marinades, vinaigrettes, or in hot and cold drinks.
You should always trim the base of the lemongrass stalks and peel and discard the hard outer layers. To use the lemongrass whole in stews, broths or drinks, crush the stalk with the back of a knife to release its flavor. You can also finely slice it into rings and add it to marinades, soups, or stir-fries. Pounding the lemongrass slices in a mortar will turn it into a sort of paste that you can use in curries, marinades, and desserts. For seasoning with lemongrass, finely mince the rings and freeze overnight. Enjoy!