Growing Arrowroot

An edible canna (the botanical name is Canna edulis) is similar in apperance to its close relative the ornamental Cannas. Another of the Ancient Inca food crops, it was one of the first plants to have been domesticated in the Andean region. A popular crop in the market place in Peru and Ecuador.

A clump forming perennial plant with thick stalks and large bright leaves 30-60 cm (1 to 2 ft.) to as long as 2 m (6 ft). It can be used both as an ornamental or food plant. It requires being planted in a warm and sunny position. Growth is much slower in cold areas. It is suitable for temperate, subtropical and tropical areas.

The large round red rhizomes can be eaten raw, cooked as you would a potato or used as a flour and thickening agent. Arrowroot is a high quality carbohydrate, the starch is easily digested and is a promising food source. The young shoots can also be eaten as a green vegetable.

The plant is easy to plant, to grow and to harvest. While the tubers multiply prolifically in deep rich friable soil, they are the most hardy of all the tuber crops and grow well in soils where most other tubers will not grow. Arrowroot has few problems with pests and diseases and can be harvested after 6 months. It will tolerate heat and light frosts.

The tubers are best harvested to eat when they are still small and the skin is white. They can be used all year as a potato substitute. Peel the tubers and cut them into chips, then bake in the oven until golden brown, the flavour is improved by a sprinkle of garlic salt. Cut into cubes they can be added to soups, or steamed like potatoes, until tender. Young tubers have the best flavour, older ones are fibrous.

To make arrowroot flour peel the tubers and cut into 2-4 cm (1 in) cubes and blend with water to a pulp, or mince finely. Tip pulp into a large bowl and add water. The flour will quickly settle to the bottom and the brown fibrous pulp can be drained off the top. Continue to rinse until the water runs clear.

Drain off the water and pour the white flour into trays, 1-2 cm (1/2 in) thick. Dry in the sun until soft and powdery. The flour keeps well and can be used as a thickener. To thicken to a light syrup use 2 level teaspoons of arrowroot to each cup of water, heat, while stirring until thick.