Look for lemongrass that is firm and pale yellow-green with a bit of a bulb at the end. The top of the stalk should look relatively fresh; they tend to dry out quickly so they may not look like they were just harvested but they shouldn't be browned or sad looking.

When it comes to Thai cooking, the lower portion of the stalk of the lemongrass is widely used as a herb in Thai cuisine. It is typically cut or chopped to form marinades, soups, or stir-fries. It serves as an added ingredient in curries, fish, poultry, beef, and seafood dishes. It can even be used for brewing tea.

What does lemongrass taste like? Lemongrass has a unique aroma and flavour. It has floral notes, tastes slightly sweet but tangy, and unsurprisingly, of lemon – with hints of ginger too. It's also understated, with quite a light flavour that elevates a dish, without overpowering the other ingredients.