Identifying the Indian Shot Plant
Before you learn how to eat Indian shot, correct identification is paramount. Indian shot ($Canna indica$) is a stunning tropical-looking perennial, but it is crucial not to confuse it with toxic lookalikes such as Calla lilies. Indian shot plants feature large, broad, banana-like leaves that can be green or have a reddish-purple hue. The flowers are typically bright red, orange, or yellow, and grow on stalks that rise above the foliage. Its seeds are hard, black, and resemble shotgun pellets, which is the source of its common name. The edible rhizomes are large, thick, and tubular, with a light red exterior and yellowish-white interior. The plant is non-toxic to humans and pets.
The Edible Parts of the Plant
Primarily, two parts of the Indian shot plant are consumed: the rhizomes (or tubers) and the leaves.
- Rhizomes: These starchy, root-like structures are the main source of food and are packed with carbohydrates. They can be prepared in a variety of ways, similar to potatoes or sweet potatoes.
- Leaves: The large, broad leaves are not eaten directly but are used as a natural, non-stick wrapping for steaming foods, much like banana leaves are used.
Harvesting Indian Shot Rhizomes
The best time to harvest the rhizomes is at the end of winter or after the first hard frost kills off the leafy tops. This is when the plant has stored maximum energy in its roots. Here is a step-by-step process:
- Cut the stems: Using a sharp tool, cut the plant's stems down to ground level to expose the base.
- Dig carefully: Indian shot rhizomes can form a dense clump. Use a garden fork or shovel to carefully dig around the base of the plant to loosen the soil without damaging the tubers.
- Lift and separate: Gently lift the entire root clump from the ground. Break off the required rhizomes, leaving some smaller sections and growing points behind to ensure the plant can regrow for future harvests.
- Clean thoroughly: Brush off any excess dirt from the rhizomes. A thorough scrubbing under running water will remove the remaining soil before cooking.
Preparing and Cooking Indian Shot Rhizomes
Indian shot rhizomes are extremely versatile. Young, fresh rhizomes can even be eaten raw, though they may be fibrous. Cooking often improves the texture and mellows the flavor, which some describe as bland yet sweet, similar to taro or water chestnuts.
Common cooking methods include:
- Boiling: Place cleaned rhizomes in a pot of water and boil for 45 to 60 minutes until tender. The skin can be easily peeled off after cooking. Mash the cooked rhizomes with butter and seasonings for a potato-like side dish.
- Baking: Bake at a lower temperature (around 250°F) for an extended period, similar to how one might slow-bake a sweet potato. The skin becomes tough, so it's best to slit it open and scoop out the soft, starchy interior.
- Mashing: Combine cooked and mashed Indian shot rhizomes with potatoes for a nutrient-rich, starchy mash.
- Creating Arrowroot Starch: For a more involved process, grate the raw rhizomes into a pulp. Wash and strain the pulp to separate the starch from the fibers. The resulting starch can be dried and used as a thickener in sauces and gravies.
Using Indian Shot Leaves as Food Wrappers
Similar to banana or corn husks, the large, pliable leaves of the Indian shot plant can be used to wrap food for steaming or baking. This adds a subtle, earthy aroma and helps retain moisture. They are excellent for wrapping tamales or other steamed dishes. The leaves should be blanched briefly in hot water to make them more flexible before use.
Comparison of Indian Shot Rhizomes with Other Root Vegetables
| Feature | Indian Shot Rhizome | Potato | Taro (Colocasia esculenta) |
|---|---|---|---|
| Primary Nutritional Component | Starch | Starch | Starch |
| Texture | Starchy, can be fibrous | Starchy, mealy | Starchy, glutinous |
| Flavor | Bland, sweet when cooked | Earthy, mild | Nutty, earthy |
| Protein Content (Dry Weight) | ~12% | ~8% | ~5% |
| Fiber Content (Dry Weight) | ~22% | ~1% | ~3% |
| Storage | Best harvested as needed; doesn't store well | Stores well in cool, dark place | Stores relatively well |
A Word on Safety and Foraging
While Indian shot is non-toxic and has been a food source for centuries, foragers should take precautions. Always be 100% certain of your plant identification before consumption. Avoid foraging in areas with potential contamination from pesticides or pollutants, as Indian shot is known to absorb and store toxins from the soil as part of its bioremediation properties. Stick to harvesting from your own garden or from a trusted source.
For more detailed information on edible plants, consult reliable botanical resources such as the North Carolina Extension Gardener Plant Toolbox.
Conclusion
Indian shot is a remarkable, multi-purpose plant offering edible rhizomes and leaves with a fascinating culinary history. From its starchy, nutritious rhizomes to its practical food-wrapping leaves, the plant provides a unique and flavorful addition to the kitchen. By following the proper identification and preparation steps, you can safely enjoy this ancient food source and bring a taste of tropical history to your table.
Indian Shot Culinary Ideas
- Mashed Indian Shot: Boil and mash the rhizomes with butter, salt, and pepper for a tropical twist on mashed potatoes.
- Roasted Chunks: Cut cleaned rhizomes into chunks, toss with olive oil and your favorite herbs, and roast until tender.
- Wraps for Steamed Dishes: Use the large leaves to wrap fish, chicken, or vegetables before steaming to infuse a subtle flavor.
- Canna Arrowroot Cookies: Use homemade canna starch in gluten-free baking recipes, especially for cookies and crackers.
- Hearty Stews: Add chunks of boiled Indian shot rhizomes to stews and soups for a satisfying, starchy component.
FAQ on Eating Indian Shot
Q: What is the best time of year to harvest Indian shot? A: The rhizomes are best harvested at the end of winter, after the first hard frost has killed the top portion of the plant. This is when the root's stored energy and starch content are at their peak.
Q: Are all canna lilies safe to eat? A: While many species within the Canna genus are considered edible, it is crucial to properly identify the specific species. $Canna indica$ is widely known to be safe, but you should always confirm the exact species before consumption and avoid any plants you cannot positively identify.
Q: Can I eat Indian shot raw? A: The rhizomes can be eaten raw, but the texture can be fibrous. Cooking softens the texture and enhances the sweet, starchy flavor, making it more palatable.
Q: How do I make flour from Indian shot? A: To make flour, grate the raw rhizomes to a pulp. Wash and strain the pulp to separate the fibers from the starch. The collected starch is then dried and ground into a fine powder, often called canna starch or arrowroot.
Q: What do Indian shot rhizomes taste like? A: The flavor is often described as bland with a slight sweetness, similar to taro or water chestnuts. Cooking affects the final taste and texture.
Q: Can I eat the seeds of the Indian shot plant? A: No, the seeds are extremely hard and should not be eaten. They are traditionally used for making jewelry and rattles, not for food.
Q: Is Indian shot a common weed? A: While native to the Americas, it has naturalized in many other regions and can sometimes be found growing wild. However, it is also a popular garden ornamental and not classified as a weed in many places.
