Can lalang be used to make food?

Lalang grass (Imperata cylindrica), also known as cogongrass, can indeed be used as food, although it is not commonly consumed. Different parts of the lalang plant have been traditionally used in various cultures for culinary purposes. Here are a few examples:

1. Lalang Shoots: The young shoots of lalang grass, before they develop the characteristic sharp edges, can be consumed as a vegetable. They can be cooked in curries, soups, stir-fries, or even eaten raw in salads. Lalang shoots have a slightly sweet and nutty flavor.

2. Lalang Roots: The roots of lalang grass are another edible part of the plant. They can be dried and ground into a flour, which can then be used to make porridge, bread, or other baked goods. Lalang root flour has a slightly bitter taste and is a good source of starch.

3. Lalang Leaves: Although the leaves of lalang grass are generally tough and fibrous, they can be processed to make tea. In traditional medicine, lalang leaf tea is used for its diuretic and antipyretic properties. It has a slightly grassy and bitter flavor.

4. Lalang Seeds: The seeds of lalang grass can also be consumed. They can be roasted and eaten as a snack or ground into a powder and used as a thickening agent in soups and stews.

It's important to note that consuming lalang requires proper preparation and processing to remove any potential toxins or fibrous material. It is always recommended to consult reliable sources or experts before using lalang or any other wild plant for consumption.