Arrowroot

Maranta arundinacea

Starchy rhizomes dug after the leaves die back; the source of arrowroot flour.

Type: root crop · perennial vegetables, greens and herbs
Hardiness: zones 9 to 11
Light: part shade
Size: about 3 ft tall, 3 ft wide
Harvest: October to December
From: Northern South America
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.

Good for: food.

Native to: Mexico, Central America & the Caribbean, Tropical South America. Hardy in zones 9 to 11.

The story

Arrowroot was grown by the Arawak of the Caribbean, who named it for its use on poisoned-arrow wounds, and St. Vincent became the world's arrowroot island after emancipation; the fine starch thickens sauces and fed Victorian invalids. It grows anywhere ginger does.

Planting

Part shade, rich moist soil, and heat; plant rhizome pieces in spring, in the ground or a large pot. A leafy 3-foot plant.

Growing

Water steadily and feed lightly; mulch. It dies back when the rhizomes mature.

Harvest and use

Dig rhizomes at 10 to 12 months when the leaves yellow; grate, wash the starch out through cloth, settle, and dry. Young rhizomes can be boiled.

What to watch for

Drought and cold.

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More perennial vegetables, greens and herbs

General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home