Achira is a versatile plant that has been used as a staple food source by indigenous people for centuries. 

Its rhizomes can be processed into a nutritious flour, Achira is a rhizome (root) crop native to the lower elevations of the Andes.

Achira is related to decorative Cannas and the plants look similar. Popular in South and Central American cuisine. With various names and a rich history, Achira is a valuable addition to any kitchen.

The arrowroot is obtained by rasping the root to a pulp, then washing and straining to get rid of the fibres. This starch is very digestible.

The very young tubers can also be eaten cooked, they are sweet but fibrousy. The root can be very large, sometimes as long as a person's forearm. In Peru the roots are baked for up to 12 hours by which time they become a white, translucent, fibrous and somewhat mucilaginous mass with a sweetish taste.

The roots contain about 25% starch and the dry matter contains about 75 - 80% starch, 6 - 14% sugar, 1 - 3% protein, it is high in potassium, low in calcium and phosphorus. Young shoots are cooked and eaten as a green vegetable. Quite nutritious, containing at least 10% protein. The immature seeds are cooked in fat tortillas.

Known as Queensland Arrowroot, because Australia used to import large quantities of rhizomes for starch production. Immature seeds are also used in tortillas. The rhizomes can also be dried and ground into flour to make cakes.

Medicinal Uses 

Decoction of roots and fermented rice used to treat gonorrhoea and amenorrhoea. A purple dye can also obtained from the seeds. Leaf fibres can also be used to make a light brown paper. Smoke from burning the leaves is said to be insecticidal.

For more information please see the PFAF [Plants For a Future] website here.

Plant in a large 5L pot