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Sagittaria latifolia Cultivation | Propagation | General Uses Edible Uses: Root - raw or cooked[62, 105]. Excellent when roasted, the texture is somewhat like potatoes with a taste like sweet chestnuts[85, 92, 94, 159, 256]. The tubers can be eaten raw but they are rather bitter (especially the skin)[85, 102, 159]. It is best to remove this skin after the tubers have been cooked[183]. The tubers can also be dried and ground into a powder, this powder can be used as a gruel or mixed with cereal flours and used to make bread[85, 94]. The N. American Indians would slice the boiled roots into thin sections and then string them on ropes to dry in much the same way as apples[183].The egg-shaped tubers are 4 - 5cm long and are borne on the ends of slender roots, often 30cm deep in the soil and some distance from the parent plant[85, 92, 94]. The tubers are best harvested in the late summer as the leaves die down[92, 95]. They cannot be harvested by pulling out the plant since the tops break off easily, leaving the tubers in the ground[213]. For further Sagittaria latifolia gardening information |
