Arrowroot

One of the perennials in the VegHeadz edible forest garden that has thrived is arrowroot (Maranta arundinacea). In fact, it thrives a little too well because it forms larger and larger clumps that we need to control, but it doesn’t get out of hand if we pay attention.

There are a number of different plants throughout the world that are called arrowroot.  The one we grow resembles a ginger plant somewhat and forms clumps of elongated rhizomes underground.  It is an attractive three to four foot dark green plant, a tender perennial that dies back in the winter to re-emerge even stronger in the spring. It is generally resistant to most pest and diseases, and prefers partial shade.

Arrowroot contains resistant starch, has a low glycemic index, 

and is gluten-free.  Foods high in fiber and resistant starch slow your rate of digestion, giving you a prolonged feeling of fullness.  In comparison with other thickeners, such as cornstarch and flour, arrowroot is easier for a grower to process into a form that is useful in culinary preparations 

A recent article by food writer and author Tammy Allgood in USA Today tells us what we need to know about how to use arrowroot.

“By the simplest definition, arrowroot is a thickener. Don’t let the chalky-looking powder fool you because it is powerful. Once you start using it, you’ll understand the attributes quickly and that bottle will gather dust no more.

“Arrowroot comes to us from a rhizome of an identical name that hails from the tropics. The tubers are dug up, allowed to dry, then pulverized into the powdery substance we use in the kitchen.  Some old recipe books call it arrowroot flour, a name Native Americans provided that means 'root flour.' It’s rarely, if at all, called that anymore.

“Arrowroot has a distinct advantage over other thickeners like flour and cornstarch.  It is odorless and tasteless and becomes clear as it cooks. That makes it a prize to use in everything from puddings to sauces plus it has nearly twice the thickening power.

“Like cornstarch, it is best to mix with a cold liquid before it’s added to hot ingredients.”

To prepare arrowroot from rhizomes, you need to dig up the arrowroot plant, carefully wash the rhizomes, peel off the outer layer, then grate or finely chop them, mix the pulp with water, let the starch settle, pour off the liquid, and then dry the remaining starch to create arrowroot powder; this process involves removing the bitter compounds by repeatedly washing and settling the starch with water. 

Key steps for processing arrowroot to produce powder or “arrowroot flour:“

• Harvesting: Harvest arrowroot rhizomes when the plant is mature, usually in the late summer or early fall. Dig up the plant, carefully removing the rhizomes from the soil.  Select plump and firm rhizomes for the best quality starch. 
• Cleaning: Wash the rhizomes thoroughly to remove dirt.
• Peeling: Peel off the tough outer layer of the rhizome using a knife.
• Grating: Grate the peeled rhizomes into a fine pulp.
• Mixing with water: Add water to the grated pulp and stir well.
• Sedimentation: Let the mixture settle, allowing the starch to separate and sink to the bottom.
• Decanting: Carefully pour off the clear liquid, leaving the starch behind.
• Rinsing: Repeat the process of adding water, settling, and decanting several times [as many as ten times] to remove bitterness.
• Drying: Spread the wet starch on a flat surface to dry completely.
• Grinding: Once dry, grind the starch into a fine powder, which is now your arrowroot flour.  Producing a fine powder ensures that it will dissolve easily in liquids.