This intensely fragrant herb is used to impart a lemony flavor to soups, seafood and meat dishes and spice pastes. It can also be used as a skewer for satays. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches). If the lemongrass is not required sliced, it is normally hit a couple of times with the edge of a cleaver or a pestle to release the fragrance and tied in a knot to hold it together during cooking.