Alang-alang


Alang-alang

There are six species of rhizomatous, perennial grasses in this genus, which occurs in warm temperate and tropical areas of Japan, S China, India, Sri Lanka, Indochina, and Africa. One or two species, notably their red forms, are grown as ornamentals. In parts of Asia, Imperata cylindrica is a serious weed of abandoned fields and burned forest; it is unpalatable to most domestic animals but can be used for thatching and weaving. The long, pale, flexible rhizomes contain various sugars (18.8 percent), acids, and two tripertene methylethers, arundoin and cylindrin. Research has shown anti-tumor effects.

Herbaceous perennial grass, forming clumps of flat, linear leaves, to 50cm (20in) long. Fluffy silver-white spikelets, to 4.5cm (1¾in) long, grow in narrow, spike-like panicles in summer.


Common Name:
Alang-alang
Other Names:
Cogon, Woolly Grass, White Cottongrass, Lalang, Chigaya)
Botanical Name:
Imperata cylindrica
Genus:
Imperata
Family:
Poaceae
Location:
Warm, temperate and tropical Asia
Cultivation:
Moist, well-drained, rich soil in sun or dappled shade.
Propagation:
By division in spring.
Harvest:
Rhizomes and flowers are collected as required and dried for decoctions.
Height:
40cm (16in)
:Width
30cm (12in)or more
Variations:
Rubra syn. Red Baron
Japanese blood grass
Has red-flushed upper blades and deep red leaf tips.
Hardiness:
Z7-8
Parts Used:
Rhizomes, flowers (bai mao gen)
Properties:
A cooling, soothing, slightly sweet herb with tonic and diuretic effects. It is strongly hemostatic, suppresses bruising, and lowers fever.
Medicinal Uses:
Internally for high fever with thirst, urinary tract infections, acute kidney infection, urine retention, hemorrhoids, nosebleeds, injuries involving bleeding and bruising, and for internal hemorrhage of all kinds.
Culinary Uses:
Rhizomes are mixed with a purple form of sugar cane (Saccharum officinale), known as miá lau, to make a thirst-quenching drink. Immature flower heads are eaten as a potherb. Rhizomes yield edible manna, and a starch used in making beer.
Bibliography:
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pp.242-243