About Arrowroot
Arrowroot (Maranta arundinacea) is a perennial herbaceous vegetable from Mexico, Central, and South America. It has lush green leaves and can grow up to 1.5 meters. The plant is grown for its starchy root and harvested just before the cold season. The rhizomes are cleaned and grated, and the resulting starch water is sieved through a cloth to make arrowroot flour. Arrowroot flour is used in food, cosmetics, and medicinal products.
Growing Arrowroot
The arrowroot plant, ginger, galangal, and turmeric thrive in our garden. The rhizomes grow larger during droughts as they store water and nutrients. It may be slightly frost-sensitive but can be protected by growing it under other trees or vines. We grow our arrowroot in polybags and pots of various sizes. We water them once a week or fortnightly, and during planting, we add compost and sand to make a well-drained organic soil. The plants are grown in partial shade.
About Arrowroot Flour
Arrowroot flour is a versatile ingredient for both sweet and savoury dishes. It is high in protein, gluten-free, and contains complex carbohydrates. Arrowroot starch is easy to digest and suitable for young, sick and older ages. These unique properties may also offer health benefits, including its low glycemic index, which may help those with diabetes or obesity. Arrowroot may also be used in oral rehydration solutions to help regulate bowel movements. Additionally, it contains folate, potassium, phosphorus, iron, and fibre, making it a beneficial addition to any diverse diet.
Using Arrowroot
Arrowroot flour is a versatile ingredient with a variety of uses. It can be used to make cosmetic powders, dry shampoo, makeup, and deodorant. It is also great for gluten-free cakes, biscuits, ice creams, thickening desserts, and savoury dishes. Arrowroot flour can also be substituted for cassava, rice, potato, and cornstarch or mixed with these starches to achieve a less dense consistency. It is a flexible vegetable ideal for subtropical gardens.
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