We have had arrowroot growing in our garden for some time now but only recently were brave enough to ‘try’ it. They grow really easily here with no attention whatsoever and just keep on being there year after year until used. They self-propogate.
It is delicious with it’s own subtle flavour – quite special.
It is a canna-like plant with a tuber root. The root is the edible bit. Chooks can eat the leaves I’m told. They are also good as the green nitrogen bit in compost.
The roots should stay in the ground until you are ready to eat them I reckon because they dry up quite quickly once harvested although not completely (still useable).
Wash and peel them like a potato although they don’t look like a potato. Slice them up a bit like a water chestnut. They have the texture and crunchiness of water chestnut.
I put them in with the rest of the vegetables in our steamer pot and steam them lightly for a few minutes. Perfect. Or toss them in with a frypan dish.
They really have their own flavour.
We previously knew arrowroot as a white flour fine for pastes and melting moment biscuits. I don’t know how you would turn the tubers into a flour. If anyone has suggestions it would be great to hear.