Rinse the lemongrass stalks under cold water
Trim off the dry root end and tough top portion
Remove any wilted or damaged outer layers
Peel away the outer fibrous layers if needed
Cut the stalk into smaller pieces for easier use
Bruise the stalk with the back of a knife to release flavor
Slice thinly if using in soups, teas, or marinades
Mince finely if using in pastes or stir-fries
Use only the tender lower part for cooking
Remove the pieces before serving if they are too tough to eat