Arrowroot (Maranta arundinacea)

Family: Marantaceae | Edibility: Choice Edible (4/5)

Maranta arundinacea, or commonly known as Arrowroot, is an erect, perennial, large herb growing about 1.5 m tall with an edible rhizome. The leaves are narrow oval tapering to a point at each end. The flowers are small and white. The rhizome is a source of a high quality starch used in pastries as for thickening sauces and soup. Medicinally, arrowroot is used for urinary infections, smallpox sores, and as antidote for poisons.

Edible Parts & Harvest Seasons

Edible Parts: Roots/Tubers

Harvest Seasons: Fall, Spring, Winter

Flavor & Culinary Uses

Root - raw or cooked. The source of a high quality edible starch, obtained by grinding the root into a fine powder. — Root - raw or cooked.; The source of a high quality edible starch, obtained by grinding the root into a fine powder.; This highly digestible starch is used in pastries, biscuits etc, and is preferred to flour for thickening soups, sauces and gravies.; Unlike flour, it does not add a mealy taste.

Habitat & North American Range

Moist floors of evergreen or deciduous forests, often in clearings where light levels are relatively high. (Zone 10)