Lemongrass, EACH

To use fresh lemongrass in your cooking, always cut off the lower bulb and remove tough outer leaves. The main stalk (the yellow section) is what is used in Thai cooking. From here, you have two options. You can cut the yellow stalk into 2- to 3-inch lengths and then “bruise” these sections by bending them several times. In addition, create superficial cuts along these sections with your knife, which will help release the lemon flavor. Add these bruised stalks to your soup or curry. When serving, remove the lemongrass pieces, or ask your guests to set them aside as they eat.

If the lemongrass is intended to remain in the food when eaten, you can slice the yellow section of the lemongrass stalk into thin slices with a sharp knife. Then place these in a food processor and process well.
Lemongrass is commonly used in Asian cuisines, especially those of Vietnam, Thailand, and Malaysia. It is used for adding flavor to beverages such as teas, curries, and soups. It is also found extensively in the preparation of pudding, meat products, candies, and baked goods.