- 1). Peel away and discard the woody outer leaves of the lemon grass. Chop off the entire green section at the top and any dry or brown part at the base. Rinse the remaining white stalk of lemon grass in cold water to remove any dirt or grit.
- 2). Put the lemon grass on the cutting board. Place the broadside of the knife on top of the cleaned lemon grass and press straight down on the knife with the palm of your hand to crush the lemon grass stalk.
- 3). Chop the crushed lemon grass into small pieces. Group the pieces of lemon grass in a pile and crush the pieces with the side of the knife. Mince the crushed pieces into a fine mush with no discernible shapes.
- 4). Add the potent freshly crushed aromatic herb incrementally in half-teaspoons to avoid over spicing. Taste the dish after each addition and add more as needed. Lemon grass is often added both during the cooking process and right before a dish is served to punctuate the flavor.
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