The Surprising Culinary History of Canna indica
While most modern gardeners appreciate the Indian shot plant (Canna indica) for its vibrant, tropical-looking flowers and large leaves, its history as a food crop is far richer and extends back thousands of years. Native to the tropical and subtropical regions of the Americas, this species has been a reliable source of starch for indigenous cultures for millennia. The edible parts of the plant are not the colorful flowers or ornamental leaves, but rather the subterranean rhizomes and the young, tender shoots. It is these starchy roots that have earned it the alternative common name of “edible canna”.
Edible and Inedible Parts of the Indian Shot Plant
When considering foraging or harvesting any plant, especially one that is not a common vegetable, precise identification is critical. In the case of Canna indica, the edible portions are distinct from the inedible and ornamental parts. The rhizomes are the primary food source, often likened to potatoes or taro. The young, uncurled shoots can also be eaten as a green vegetable. However, the seeds, which are responsible for the plant's common name due to their resemblance to buckshot, are too hard to be edible and are traditionally used for other purposes, such as making beads or musical instruments.
How to Harvest and Prepare Indian Shot
Harvesting the rhizomes is a straightforward process, typically done after the first hard frost kills off the plant's top growth in cooler climates. In warmer areas, they can be harvested as needed. The roots can be substantial, and the simplest preparation methods involve boiling or baking them, much like potatoes. Cooking the rhizomes transforms them into a translucent, mucilaginous, and sweet-tasting mass.
For a more refined culinary product, the roots can be processed into a starch. This involves rasping the rhizome to a pulp, washing it with water, and straining to remove the tough fibers. The resulting starch is highly digestible and can be used as a thickener, much like arrowroot. In Latin America, this starch, known as achira, has been used for baking and making noodles.
- Boiled Rhizomes: Prepare like a potato until tender. Young tubers are often sweeter but more fibrous.
- Baked Rhizomes: Slow-baking the roots for an extended period, sometimes up to 12 hours, is a traditional method that brings out their natural sweetness.
- Leaves for Wrapping: The large, tough leaves are not usually eaten themselves but are excellent for wrapping food for steaming, a technique used in Mexican cuisine for making tamales.
- Young Shoots: These can be harvested and cooked like other green vegetables or chopped and added to salads.
Nutritional and Medicinal Properties
The rhizomes of Canna indica are a valuable nutritional source, rich in starch, minerals like calcium, iron, and phosphorus, as well as vitamins B1, B2, and C. The starch is notably easy to digest, making it suitable for baby food. Traditional medicine systems have also used various parts of the plant for different ailments. The roots have been used as a diuretic and to treat fevers and dysentery, while leaves have been applied to wounds. Recent pharmacological studies have also confirmed antioxidant and anti-inflammatory properties in leaf extracts.
Edible vs. Inedible Parts of the Indian Shot
| Part of Plant | Edibility | Preparation | Notes |
|---|---|---|---|
| Rhizomes | Edible | Cooked (boiled, baked), processed into starch/flour | Main food source, sweet taste, can be fibrous |
| Young Shoots | Edible | Cooked, eaten raw in salads | Tender and nutritious green vegetable |
| Leaves | Inedible (though not toxic) | Used for wrapping food for steaming | Primarily a culinary tool, not a food item |
| Seeds | Inedible | Not for consumption | Very hard; used for jewelry and musical instruments |
| Flowers | Inedible (ornamental) | None | Attractive, showy blooms for decoration only |
Conclusion: A Hidden Food Source Worth Exploring
In summary, the Indian shot plant (Canna indica), while prized for its ornamental value today, has a long and proven history as a human food source. Its starchy rhizomes and young shoots are not only edible but also nutritious and versatile for various culinary preparations. The inedible but useful seeds and leaves add to the plant's overall utility. As with all wild or uncommon food sources, correct identification and preparation are crucial to ensure safety and to fully appreciate the unique flavor and texture of this tropical perennial. Anyone interested in food self-sufficiency or exploring ancient foodways should consider the Indian shot plant. For more detailed botanical information on this and other useful plants, you can visit the PFAF Plant Database.
Potential Risks and Safe Consumption
While the Indian shot plant itself is considered non-toxic to humans and pets, there are important safety considerations to keep in mind, especially for beginners. First and foremost is the issue of proper identification. The edible Canna indica should not be confused with other ornamental varieties of canna lilies, some of which may not be suitable for consumption or have unknown edibility. Second, if you are harvesting from a wild location, be mindful of potential contamination from pesticides, herbicides, or polluted soil, as the plant is known for its ability to absorb toxins for bioremediation purposes. Lastly, always start with a small amount when trying any new food to ensure you don't have an adverse reaction.
Other Notable Uses
Beyond its culinary and ornamental appeal, Canna indica has a variety of other applications. The hard black seeds have long been used as beads for jewelry and rosaries, and as the rattling elements inside percussion instruments. The stem yields a fiber used as a jute substitute for textiles and cordage, while the leaves can be processed to make paper. The plant's ability to absorb heavy metals and other pollutants from water makes it a valuable species for bioremediation projects. These diverse uses further demonstrate the plant's importance throughout history and its continued relevance today.
Key Takeaways
- Edible Rhizomes: The main edible part of the Indian shot plant (Canna indica) is its starchy, underground rhizome, which can be eaten raw or cooked.
- Versatile Preparation: Rhizomes can be boiled, baked, or ground into a highly digestible starch known as achira or arrowroot.
- Edible Shoots: The young, tender shoots of the plant can also be consumed as a nutritious green vegetable.
- Inedible Seeds: The hard, black seeds are not edible and were historically used as ammunition pellets and are now used for crafts.
- High Nutritional Value: The rhizomes contain a good source of starch, minerals, and vitamins, making them a nutritious food source.
- Non-Toxic Nature: The plant is generally considered non-toxic to humans and pets, but proper identification is essential before consuming.
FAQs
Q: What parts of the Indian shot plant are edible? A: The rhizomes (also called tubers or roots) and the young shoots are the edible parts of the Indian shot plant. The rhizomes are the primary food source.
Q: How do you cook the edible parts of the Indian shot plant? A: The rhizomes can be cooked similarly to potatoes, by boiling or baking. The young shoots can be prepared like a green vegetable, either cooked or added to salads.
Q: Can you eat the seeds from the Indian shot plant? A: No, the seeds are not edible. They are extremely hard and are known for their use as beads, ammunition, and musical instrument components.
Q: What is Indian shot starch used for? A: The starch extracted from the rhizomes, sometimes called achira or arrowroot, is used as a thickener in baking and cooking. It is highly digestible and also used in baby food.
Q: Is the Indian shot plant safe for pets? A: Yes, according to the ASPCA, canna lilies are non-toxic to both dogs and cats, making them a safe plant for family gardens.
Q: What does cooked Indian shot taste like? A: When cooked, the rhizomes become translucent and develop a sweet, starchy flavor, though they can be fibrous. The taste is often compared to taro or sweet potato.
Q: Why is it called the Indian shot plant? A: The plant gets its name from its hard, round, black seeds that resemble musket shot. Historically, these seeds were even used as ammunition.
