With its delicate lemon-lime flavor, the lemon grass plant is prized for its juicy, white bulb located at the base of each stalk. Slice it up or shred raw for salads, use it to infuse teas, cook into seafood soups and Thai curries. Stuff chopped lemongrass inside the cavity of a roasting chicken or whole fish, add it to risotto. Fresh lemongrass keeps about a week or two when tightly wrapped in plastic bag and refrigerated.