This long, grass-like herb has a citrus aroma and taste. Trim the base, remove the tough outer layers and finely slice, then chop or pound the white interior. For pastes and salads, use the tender white portion just above the root. The whole stem, trimmed, washed thoroughly and bruised with the back of a knife, can be added to simmering curries and soups (remove before serving). Dried lemon grass is rather flavorless so it is better to use lemon rind, although this will not duplicate the unique flavor.