| First, remove the tough outer layer from the stalk. |  |
| You can cut the stalk into sections to add to any dish during cooking, then remove before eating. |  |
| If you're taking that route, pound it a few times with the back of a knife to release its perfume. You can also split it down the middle lengthwise to release more flavor. |  |
| If you want the lemongrass to be integrated into the dish for more flavor, slice it as thinly as possible. |  |
| Then just run your knife across the slices until it's minced. |  |
| If you mince it fine enough, you can add it later during the cooking process so the lemongrass retains its intense flavor. |  |
Lemongrass has a beautiful lemon-perfume aroma and flavor. It can be a little tricky to cook with since it can be tough and sharp (like the grass that it is).
