• Cut about 1 cm off the bottom of the stalk. Then trim the top of the stalk to remove the thin leaves.
• Next, peel away 1 or 2 of the outer layers of the stalk. How many layers you remove depends on the freshness of the lemongrass. If you’re working with stalks that aren’t very fresh, you may need to remove an extra layer or two. Because lemongrass is grown in soil, dirt often clings to the stalk. Rinse the lemongrass with water if you see any visible dirt.

Lemongrass Stalks

• If you’re making a soup or broth, cut the stalk into 5 cm (2-inch) sections. Then pound each section with a kitchen mallet or meat tenderizer until you see the stalk slightly split. This technique releases the oils from the stalks.

Sliced Lemongrass

• You can cut the stalk into thin rounds. If you want to use them for stir-fries, slice them very thinly (almost paper-thin) so they’re easier to eat. Otherwise, the lemongrass will seem tough and fibrous.

Grated Lemongrass

• If you want to infuse a sauce or marinade with lemongrass, I recommend grating the lemongrass with a zester/microplane. This way the lemongrass will combine easily with the other ingredients and be easy to eat. Keep in mind that the preparation method you use depends on the recipe.