Sagittaria spp.

  • entire rhizome edible.

  • underwater tuber can be disloged from main roots with toes, floats to top.

  • tubers are edible raw.

  • raw unwashed tubers can be stored for several months.

  • tubers can be cooked, sliced, dried for storage, and later boiled.

  • tubers are usually several feet from parent plant.

  • stems can be cooked.

  • varieties in the Pacific Northwest include Arum-leaved arrowhead (Sagittaria cuneata) and Wapato (Sagittaria latifolia).

  • grows in calm water in plains, foothills, and montane regions.

  • warning: some species can cause skin reactions.

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