Lemongrass is a heat-loving perennial with a tall, woody stalk, grassy leaves, and a bulbous end. The white inner stem six inches above the base is the part most used in cooking. Dried and powdered or cut and used fresh, lemongrass has a light, citrus flavor with hints of ginger and mint. When bruised, it releases a lemony flavor. It is a common ingredient in Thai and Southeast Asian cuisine, adding a bright note to soups, curries, and dipping sauces. Lemongrass, like bay leaf, is typically removed from a dish before eating.