Lemongrass is an essential ingredient in many Asian cuisines.
Dried lemongrass has the advantage of a much longer shelf life. So, it won't wilt in the refrigerator before you use it again.
Lemon grass is so named because its flavour is reminiscent of lemon, yet lighter. It is essential in many Asian cultures--in Thailand it is used in as many dishes as we use parsley. You will see lemongrass used to scent virtually every type of soup in Thai cooking. It is also used in green prawn curry, pa no (grilled fish with chilli paste), nora pad (moo pork with bamboo shoots), and peanut sauce for satay. Use only half of the amount specified for fresh lemon grass.