The stalks can get tough and woody. They can be used in stocks/stews etc as a flavoring but then you remove them the same way you would with a Bay leaf. I mostly dry and grind the lemongrass and then use it as a herb that way.

Thank you for the information. I wasn't sure, as all the recipes I was finding talking about the stalks, but said nothing about the "grassy" part of lemon grass.

I like your way. :-)

The stalks are tough and the grass is sharp! Use gloves to harvest, or be very careful. I have gotten cut a few times. You may have to dig down a little to get to the whole swollen base of the stalk, then cut it with a sharp knife.

You can remove the stalk after it has infused flavor into your dish. I also suggest bruising the stalk by pounding a little to release its oil before putting it in a dish.

I have used the grassy tops to make tea. They may not have as strong a flavor, but they are edible.

The most flavour is in the white stalks. You crush them as you do garlic, then chop them finely. Or else just put them into the dish to cook, and remove before serving.

You can eat the leaves, too, but they have a very mild flavour, so I discard them. You could chop them finely, like chives, however.

The leaves are good bundled up and tossed into a bath - very good for sore, tired muscles.

Yes, be careful when handling those leaves - the other name for the plant is Razor Grass!