You can eat raw lemongrass including the stalk. However, it might not be easily chewable, so better if removed before rinsing off and consuming the bottom bulb. Green lemon grass stalks may be added to rice in a pressure cooker.
To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, use only the bottom 4 inches or so for finely chopping or mincing. The most common uses of lemongrass includes soups, teas and curries. You can brew the tea by steeping one teaspoon of fresh or dried lemongrass in a cup of hot water for about 10 minutes
Nutritionally, lemongrass is a good source of vitamins A and C, folate, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus, calcium and manganese. It also has minute traces of B vitamins.
Lemongrass may have a number of healing properties making heart work more efficiently, preventing spikes in blood sugar and acting as an antioxidant.