Tanglad : LEMON GRASS

Tanglad
Andropogon citratus DC.
LEMON GRASS
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Other scientific names Common names
Andropogon schoenanthus Blanco. Balioko (Bis.)
Cymbopogon citratus Staph. Barani (Ilk.)
Paja de meca (Span.)
Zacate limon (Span.)
Tanglad (Tag., Bik., Bis.)
Salai (Tag.)
Sai (Mbo., Mand., Sul.)
Salaid (Tag.)
Lemon grass (Engl.)
Sweet rush (Engl.)
Ginger-grass (Engl.)

Botany
Tufted and perennial grass. Leaves grow to a length of up to 1 meter, about 1-1.5 cm wide, scabrous, flate, long-acuminate, and smooth. Panicles0 are 30-80 cm long, with noding branches and branchlets. Spikelets are linear-lanceolate and pointed, about 6 mm long.

Distribution
Cultivated commercially for its fragrant leaves.

Chemical constituents and characteristics
Distillation yields lemon-grass oil, verbena and Indian Molissa oil.
The oils are reddish-yellow with an intense odor and taste of lemons.
Plant contains small amounts of methyl heptenone and terpenes (limonene and dipentene).
Contains citral, an aldehyde found in lemon peel oil and other natural essential oils.
Carminative, tonic.

Parts utilized
Leaves

Uses
Folkloric
· Diarrhea: Boil 10 leaves in 2 glasses of water for 10 minutes; add a tablespoon of sugar and one small piece of crushed ginger.
· For adults: 1 cup, 3 times daily and after each loose bowel movement.
· Children: (Babies) 1 tablespoon 3 times daily and after each loose bowel movement; 2-6 years, 1/4 cup 3 times daily and after each loose bowel movement; 7-12 years, 1/2 cup three times daily and after each loose bowel movement.
· Suob: One of the 10 herbal ingredients in the decoction/bath in the post-partum ritual of suob. (See: Suob)
· Hot decoction of roots for toothaches. Roots also used as a diuretic.
· A stomachic for children.
· The oil, mixed with equal amounts of coconut oil, is used as a liniment for back pains, rheumatic complains, neuralgia, sprains and other painful afflictions.
· Decoction of leaves used as stomachic, diuretic, and refrigerant.
Others
· Lemon grass oil is used in making of perfumes.
· Culinary: Commonly used as a stuffing ingredient in pig spit-roasting to improve the flavor and decrease the grease-taste.
· Also used to flavor wines, sauces and spices.
· The roots have a ginger-like flavor and used as a condiment and adding fragrance to gogo hair-washes.
Recent uses and preparations:
Stomach discomfort, toothache, sprain, vomiting and ringworm
Preparation :
L iniment: Boil equal amounts of chopped leaves and roots with freshly made coconut oil. Also use as insect repellant.
I nfusion: Mix four ounces of the grass to one pint of boiling water.
To keep away mosquitos, plant it around your house or place crushed leaves on your window sills.

Availability
Wild-crafted.
Cultivated for culinary use.

Although I have eaten tanglad (lemongrass) stuffed in lechons or grilled chickens my entire life, the turning point for me as a cook to take notice of this incredible herb was during our honeymoon many, many moons ago spent at a spectacular hotel in Bali. One of the dishes we ordered at a lunch was a stunningly delicious, nearly clear tomato consommé that was infused with the subtle citrusy flavor of lemongrass… it was a memorable bowl of soup and I have never even attempted to replicate at home as a proper consommé can be a royal pain in the rear to make… Ever since that day, I have noticed tanglad as a major flavoring ingredient in food in Vietnam, Thailand, Indonesia and back here in the Philippines…

Tanglad or Lemongrass (Cymboporon citratus) is a fragrant grass that grows in abundant clumps just about anywhere in the tropics. It possesses a larger bulb near the base of the stalks and it is here that the lemon or citrus flavoring is most often obtained (though we Filipinos use the entire leaf for stuffing). We used to have a huge healthy plant at home in my kitchen garden but for some reason it died last year. So I have taken to purchasing our tanglad at the markets instead. Lemongrass is used as a base for curries, soups and stews and it is also used to flavor salads, as part of marinades and as stuffing material. It can be infused into hot water for a simple herbal infusion and it now flavors desserts as well. I had no specific use for the tanglad when I bought it, but a few hours later it went into a marinade for some chicken inasal…