For most, using lemongrass means making an Indonesian or Thai curry paste. In fact, this citrusy, sweet aromatic elevates any cookery. Its taste is reminiscent of lemon zest without its acidity or bitterness. When dried, it takes on the leather texture so it must be ground with a mortar and pestle or rehydrated before using.
Lemongrass can be added whole to bouillons and broths and strained before serving. It goes well in meat dishes seasoned with ginger and garlic and makes an excellent addition to pork, poultry, fish, or seafood recipes.