Also called 'Tak rai' in Thai. It is one of the most-used herbs in Thai cuisine. Lemon grass adds a lemony flavour and aroma without acidity or sharpness. The usable inner core is about the thickness of a finger. When finely sliced, it can be eaten; larger pieces are used just for flavour and aroma. Lemon grass is also pounded into curry pastes and used, in dried form, for beverages. In tradition. For pastes and salads, use the tender, white portion just above the root. Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetre lengths and bruised before being added only as a flavouring agent. It is indispensable for tom yam. Thai medicine, lemon grass has long been used to treat colds and stomach-aches. Also, it can be used to treat gallstones by drinking the water in this herb has been boiled.