An attractive perennial with small white flowers and rhizomes that are used for making flour. Should not be confused with Queensland Arrowroot.
Arrowroot flour is a an easy to digest, gluten free product that is an excellent alternative to wheat flours and cornstarch.
To produce the flour the rhizome needs to be peeled and blended into a pulp then dried by removal or excess liquid. Rub the dried flakes to produce a powder that should then be put in an airtight, dry container and stored in a cool cupboard. Use as a replacement to cornstarch for thickening sauces, fillings, gravies and the like. The rhizomes can be baked or steamed when young.
The large flowering shrub is a good border plant and likes part to full sun in a good organic soil. Cultivation/Fertiliser: Harvest regularly to prevent the tubers becoming too larger and fibrous. Give regular applications of Seasol and Powerfeed to keep the plant healthy and producing well.
|Position||PART TO FULL SUN, FROST SENSITIVE|