It must be peeled before it can be chopped, grated or crushed. Fresh ginger is preferable, but powdered ginger can be substituted if necessary. This herb is close to being the 'signature' ingredient of Thai cookery. Lemongrass is available in fresh as well as dried form. Dried Lemongrass is used for herbal teas, and only the fresh for cooking.
Most recipes use only the bottom few inches of the stem.
Lemongrass pieces are removed after the dish is cooked. In recipes that call for lemongrass to be finely chopped or pounded into a paste, it becomes an integral aspect of the dish, and isn't removed. Fresh lemongrass can be kept, loosely wrapped, in the bottom part of your refrigerator for up to one week. Please note that lemon is not a substitute for the unique flavours of lemongrass. You'll find lime leaves floating in soups or finely shredded.