Arrowroot
Queensland Arrowroot Queensland Arrowroot
Queensland Arrowroot, Edible Canna, Achira
Canna edulis syn. C. esculenta, C. achiras, C. rubricaulis F. Cannaceae
This information on Herbs is provided
free from Isabell Shipard’s Herb book.
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Please see
Isabell’s book of herbs and their uses
How can I use HERBS in my daily life?
for full text.
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Herb Book Commendations
Australia has waited 20 years for her first home-grown herbal, but here it is at last! Isabell has always been the source of plants and advice for many of us, her admirers. We can be proud of her encyclopaedic work (Acerola to Yucca) on plants, which includes a vast reference background, as well as practical advice. "Shipard on herbs" is destined to be one of those foundation books that will be in print for the next century. Buy one for yourself, and your grandchildren.
Bill MollisonFounder, The Permaculture Institute
In all the places I have travelled and worked in the world as a Permaculture designer and teacher, I've never met anybody who has such a depth and diversity of knowledge of individual plants, their functions, cultural uses and the growing conditions they require as Isabell Shipard. This book is destined to become a classic reference for everyone who needs to understand all the vital characteristics of herbs, for medicinal, culinary and functional uses. In the quest for sustainability, we are lucky to have such information available in explicit detail.
Geoff LawtonDirector, Permaculture Research Institute, The Channon, NSW, Australia
This is an impressive book. The real breadth and depth of Isabell Shipard s experience combined with detailed and extensive research makes this a very rich and empowering book. Giving you most practical and accessible ways to actively participate in caring for your health, it is a highly valuable source of guidance and help.
Lynnette WebbyLife-change Consultant and Researcher, Sunshine Coast
Staying healthy is important to me. Many people, who make an intelligent decision to take responsibility for their own personal health and wellbeing, value the holistic approach to health care. This comprehensive herbal handbook is an indispensable reference tool. Whether you need a textbook on herbs, a handy survival manual or a practical guide to growing herbs, this book is it! You will love this book, it will inspire and motivate you to use the knowledge, to get growing, and reap the benefits of a living, sustainable, food supplementation and first-aid kit - in your own backyard. Be prepared to change your lifestyle, increase your savings, to have a healthier family AND to enjoy a great read!
Christine BennettFull-time Carer, Sunshine Coast
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Description
An extremely hardy perennial to 2 metres tall, shooting from a large purple/red, round rhizome/tuber that can be larger than a clasped fist. Tubers develop side shoots, forming a large mass of tubers that can be 60cm in diameter and weigh over 20kg. Fleshy stalks, up to 1 metre long, shoot from eyes on the rhizome, and large, lush bright green leaves, 30-90cm long unfurl on thick stalks. Typical canna-shaped red flowers, but they are not as large as canna varieties that are grown as ornamentals. If planted in rich soil and given regular watering, this plant will grow vigorously, producing lush leaves and stalks and high yields of edible tubers, However, arrowroot will also perform well in poor soils, and dry conditions, and for this reason we should learn to value it as a versatile survival food. I encourage every garden to grow arrowroot, for an all year around food source. Arrowroot likes a sunny position, but will also perform well in part shade.
… …omitted text, please see How can I use HERBS in my daily life? for full text.
As the plant is so easy to grow, and a heavy producer, I encourage home gardeners to dig the tubers often for kitchen use. Arrowroot for eating, is best used when young, at about half size, before the fibre develops. When tubers are large and aged, they can be quite fibrous. Arrowroot can be eaten raw, or steamed, roasted, barbecued, diced finely and added to stir-fries, casseroles, stews, soups, in fact in any meat or savoury dish. Arrowroot does not have a lot of flavour on its own, but added to other ingredients; it makes a useful mealextender. In a casserole or stew, it will look and taste similar to potato. It does take a little longer than potato to cook and does not cook mushy. We like arrowroot peeled, and cut into thin chips, like for potato chips, and baked in the oven on an oiled tray, until crisp and golden. Tubers are 2% protein and 24% carbohydrate.
To make Arrowroot Flour peel tubers and cut into 2- 3cm cubes, mince cubes or put in a blender with a little cold water and blend to a pulp. Tip the pulp into a bucket or large bowl and add more water. After a few minutes, the flour will sink to the bottom and brown fibrous liquid will come to the top, which is carefully drained off. Add more water and stir, and more fibre will come to the top, to be drained off. After several rinses, the water on top will be clear with no brown fibre remaining. Drain off the water, and pour the thick white flour 1-2cm thick onto trays to dry in the sun. When it is dry it will be soft and flaky; bottle and store ready for use. The flour keeps well and does not go rancid with age. The flour yield is usually about 1/4 to 1/5 of the original weight of the tubers. Flour is used as a thickener for gravies, sauces, slice fillings, lemon butter, custard and pie fillings; and as a part wheat-flour alternative in biscuits, etc.
… …omitted text, please see How can I use HERBS in my daily life? for full text.
