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.

Lemongrass in Thailand is called takhrai (ตะไคร้).

They resemble fat scallions, with a pale yellow-green stalk that fades into a tough white root. When shopping for fresh lemongrass, look for stalks that are green, firm, and fragrant and with outer leaves that aren't too desiccated (indicating a longer time in storage).