• Drop a whole leaf into a soup or stew and nick or slightly crush it to help it release its juices to the pot.

• Chop lemongrass stalks into small pieces and pound or crush them for stir frying.

• Use cut sections of lemongrass as skewers for baking or grilling shrimp, poultry and pork medallions.

• Add a two tablespoons of finely chopped lemongrass to each cup of salsa.

• Mince 1/2 cup of lemongrass and add to a quart of white wine vinegar to infuse - leave it for a month or two in a dark place. Use it for vinaigrettes, basting poultry, marinating pork.

• For baked shellfish like clams, oysters and mussels, chop two tablespoons lemongrass with a tablespoon each of fresh oregano, basil and marjoram. Combine with half cup of breadcrumbs and two tablespoons olive oil. Shuck the shellfish and put a teaspoon of this filling on each. Bake at 350F for 6 to 8 minutes and serve immediately.

• A leaf added to clear soups - especially chicken or turkey soups -adds a flavor sparkle and makes it seem lighter and more refreshing.