To use lemongrass at home, add it to any number of Southeast Asian recipes, particularly soups, curries and other dishes of Thai or Vietnamese origin. Lemongrass leaves are also flavorful, healthy addition to one's everyday cup of tea with a physician's input, as some researchers believe it may aid such conditions as digestive distress and high blood pressure.
When shopping for lemongrass, bypass any product that does not appear fresh or that has browned or yellowed. Opt for specimens with firm stalks, rich green color and a powerful fragrance. To begin processing the lemongrass, remove about two inches of the bulbous end along with the tough outer leaves. The most commonly used portion is the fleshy, bottom two-thirds of the stalk, though some recipes may call for the reservation of the top.
Further prepare lemongrass for cooking in a wide variety of ways, from thin slicing to mincing to zesting with a microplane. To make things easiest, some even place it in the food processor or mash it with mortar and pestle. Whatever method is chosen, however, it is best to keep the pieces as small as possible, as lemongrass is firm and fibrous by nature. Consequently, any sized lemongrass must also be boiled for at least five minutes before it's edible. Store lemongrass in an airtight container in the freezer for up to six months.