The Surprising Edibility of Canna Lilies
Unlike true lilies (Lilium spp.), which are highly toxic, canna lilies (Canna spp.) are safe for human and animal consumption, provided you have correctly identified the species. They are actually in the same family as ginger and bananas, and their edible properties have been utilized for centuries. This guide explores each of the edible parts and how you can prepare them.
The Edible Parts of the Canna Lily
Rhizomes: The Starchy Core
The rhizomes, or underground stems, are the most prominent edible part of the canna lily, especially in varieties like Canna indica and Canna edulis. These starchy tubers can grow quite large and are nutritionally rich, containing good levels of minerals and vitamins.
- Harvesting: Rhizomes are best harvested at the end of the winter season.
- Preparation: They can be treated much like a potato, by baking, boiling, or roasting until they become soft and translucent. Baking them for a long time at a low temperature is particularly recommended.
- Taste and Texture: The flavor is often described as bland, with a texture similar to a potato or water chestnut when cooked. Some varieties may be more fibrous than others.
- Starch: The rhizomes are rich in a highly digestible starch that can be extracted and used for baking or to thicken sauces, much like arrowroot. This starch is called 'achira' in South America.
Young Shoots: A Green Vegetable
The tender young shoots that emerge from the rhizomes in the spring can be harvested and cooked as a green vegetable. They can be prepared and eaten like asparagus. As the shoots mature, they become more fibrous, so it is important to harvest them early for the best texture and flavor.
Leaves: The Natural Wrapper
Canna lily leaves are large and similar in appearance to banana leaves, which is fitting given their relation. The leaves themselves can be used in cooking, but they are not generally consumed directly due to their fibrous nature when mature. Their primary culinary use is as a natural wrapper for steaming food, especially in dishes like tamales in South America. Young, tender leaves can also be used in salads.
Flowers and Seeds: Garnish and Grind
The vibrant flowers of the canna lily are considered edible and are perfect for adding a pop of color to salads and desserts. While they have no discernible flavor or fragrance, they are completely safe to consume. Canna seeds are very hard and are not typically eaten when mature, but the immature, soft seeds can be ground and added to dishes. Mature, hard seeds have historically been used for making rattles or jewelry.
Edible vs. Ornamental Canna: Know the Difference
When foraging for canna lilies, correct identification is critical, as not all ornamental varieties produce substantial, non-fibrous rhizomes. The most commonly referenced edible species are Canna indica and Canna edulis.
Identifying Edible Canna Varieties
| Feature | Canna indica | Canna edulis | Ornamental Hybrids | Potential Use |
|---|---|---|---|---|
| Rhizome | Large, starchy, sweet when baked | Large, round, red, less fibrous | Variable; often smaller, more fibrous | Best for cooking & starch |
| Shoots | Tender and edible when young | Tender and edible when young | Potentially edible if young | Green vegetables |
| Leaves | Broad, used for wrapping food | Broad, used for wrapping food | Broad, less palatable | Food wrapping |
| Best For | Starch and general consumption | Raw/cooked eating, less fibrous | Ornamental value primarily | Garnish with flowers |
Safe Harvesting and Cooking
- Identification is Key: Always be 100% certain of your plant identification before consuming any part of it. Canna lilies are often confused with true lilies and calla lilies, both of which are toxic.
- Sustainable Harvesting: When harvesting rhizomes, leave some behind to ensure the plant can regrow and continue to flourish.
- Wash Thoroughly: All parts should be thoroughly cleaned before use, especially the rhizomes.
- Cooking: Cooking is recommended for rhizomes to improve texture and palatability, reducing bitterness. Young shoots should also be cooked, but can be added raw to salads.
- Avoid Contaminated Areas: Do not harvest canna lilies that are growing near roadways or industrial areas, as they are known to absorb pollutants.
Conclusion
Once you confirm you have an edible variety, the canna lily can be a truly versatile and productive addition to a garden or foraging adventure. From the starchy, potato-like rhizomes to the tender shoots and expansive leaves, this plant offers multiple options for the adventurous cook. As with all foraging, proceed with caution and be completely confident in your identification before consuming.
For more detailed information on specific edible species, see the PFAF Canna indica entry.
Frequently Asked Questions
Q: Are all canna lilies edible?
A: No, while many species like Canna indica and Canna edulis are edible, not all varieties produce high-quality, starchy rhizomes, and correct identification is crucial.
Q: What is the primary edible part of the canna lily?
A: The rhizome, or underground stem, is the main edible part due to its high starch content, and it can be cooked similarly to potatoes.
Q: Can I eat canna lily flowers?
A: Yes, the petals of canna lily flowers are edible and can be used as a colorful garnish, though they have little to no flavor.
Q: What do canna rhizomes taste like?
A: When cooked, the rhizomes have a texture similar to a potato or water chestnut and a sweet, yet bland, flavor.
Q: Are canna lilies toxic to pets?
A: No, canna lilies are not toxic to cats, dogs, or humans. However, true lilies are highly poisonous to cats, making correct identification essential.
Q: Can I use canna leaves for cooking?
A: Yes, the large leaves are often used as natural wrappers for steaming foods, similar to banana leaves. Young, tender leaves can also be added to salads.
Q: How do you prepare canna lily rhizomes for eating?
A: Rhizomes can be prepared by boiling, baking, or roasting until they become soft. For starch, they can be mashed or ground after cooking.
