Achira
Canna indica (edulis group) — Cannaceae
Italiano: Achira / Canna edulis
Description
Achira (Canna indica (edulis group)) belongs to the Cannaceae family and is native to SouthAmerica. It thrives in Andean valleys, warm temperate zones, gardens environments across regions including SouthAmerica. Botanically, Achira is large-leaved Andean plant producing edible starchy rhizomes. Cultivated pre-Inca for thousands of years.. The edible parts include Rhizomes. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June and September. Nutritionally, Achira stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Achira offers a Mild, starchy, slightly sweet, chestnut-like flavor profile. Dig rhizomes; wash; boil or bake until soft inside. Common culinary applications include Boiled rhizomes, Baked, Flour, Starches. Popular preparations include Wash and boil rhizomes until tender; slice and pan-fry. For storage, refrigerate fresh parts. Safety note: Cook thoroughly; raw rhizome can be tough. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Wash and boil rhizomes until tender; slice and pan-fry
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Boiled rhizomes, Baked, Flour, Starches Storage: Refrigerate fresh parts
Recipes
- Wash and boil rhizomes until tender; slice and pan-fry
