Maranta arundinacea, commonly known as arrowroot, is a large perennial herb that is native to lowland tropical forests and rainforest habitats in Central and South America. It typically grows 1-5 feet tall and features clumps of large, lanceolate leaves. The plant is known for its starchy rhizomes, which are harvested 10-12 months after planting. Arrowroot is not particularly showy, as its small white flowers are often hidden by the foliage, but it is valued for its edible rhizomes. It thrives in temperatures between 23°C and 29°C and requires annual precipitation between 59 inches and 79 inches.

Arrowroot is cultivated for its rhizomes, which are processed to produce arrowroot starch—a highly digestible carbohydrate used in food, cosmetics, and glue. The plant prefers a partially shaded environment with high humidity and well-drained, fertile soil. It is relatively easy to maintain, provided it is grown in conditions that mimic its native habitat. In addition to its commercial value, arrowroot can be used in home gardens as a source of food or as an ornamental plant due to its attractive foliage. It is also sometimes used medicinally for its soothing properties. However, it can be susceptible to root rot if overwatered or planted in poorly drained soils.CC BY-SA 4.0