Sagittaria sagittifolia
Plant Details
General Information
Plant Properties
Growth conditions
Wet
Sand (light) Loam (medium) Clay (heavy)
Acid Neutral Basic
Sun
Usage properties
Leaves, Root
None
Description
Cooked carrots from this plant have an excellent flavor, similar to that of potatoes when roasted. The tubers are rich in starch and have a pronounced taste. It's important not to eat the tubers raw, as the skin is bitter. After cooking, it is advisable to remove the skin. The dried and ground tubers can be used as powder in dishes such as porridge or added to flour for making bread. The tubers, which are actually the roots of the plant, grow at the ends of thin roots that often lie about 30 cm deep in the ground and at some distance from the mother plant. The tubers of wild plants typically have a diameter of about 15 cm and are best harvested in late summer when the leaves start to wither. The leaves and young stems can also be cooked, although they have a somewhat sharp flavor.
Harvest Data
Guilds
Guild Information
Click on a plant in the diagram for more information.
Guild Details
| Guild | Description |
|---|---|
|
Typha latifolia Reedmace, Broadleaf cattail, Bullrush, Nailrod |
Both plants thrive in wetland environments, providing habitat for beneficial microorganisms and aquatic life. |
|
Nasturtium officinale Watercress |
Nasturtium can help prevent algae growth while providing nutrients to the neighboring Sagittaria through nutrient competition. |
|
Typha latifolia Reedmace, Broadleaf cattail, Bullrush, Nailrod |
Duckweed can cover the water's surface, reducing evaporation and providing shade, which benefits Sagittaria's growth. |
|
Anthoxanthum odoratum Sweet Vernal Grass |
This plant can attract pollinators, enhancing the overall biodiversity and health of the aquatic ecosystem surrounding Sagittaria. |
|
Mentha aquatica Water mint |
Watermint can provide additional habitat for beneficial insects and help in the management of moisture levels in the growing area. |