Overview

Arrowhead refers to the edible tuber of Sagittaria latifolia, an aquatic plant native to North America. The tubers are starchy, with a texture similar to a potato or water chestnut and a mild, slightly sweet flavor. They were a significant food source for many Indigenous peoples across the continent.

Origin and history

Sagittaria latifolia is native to wetlands across North America, from Canada to Mexico. The tubers, often called wapato or duck potato, were harvested by Indigenous communities for centuries, particularly in the Pacific Northwest and the Great Lakes region [1]. Women would wade into shallow water and use their feet to dislodge the tubers, which would then float to the surface for collection. The plant was also used in Mesoamerica, where related species may have been cultivated in chinampas (raised-bed gardens) by the Aztecs, though evidence is limited [2]. European colonizers adopted the tuber as a food source, though it never became a major commercial crop.

Varieties and aliases

  • Broadleaf arrowhead
  • Duck potato
  • Indian potato
  • Wapato (from the Chinook word wapato)
  • Sagittaria latifolia (scientific name)
  • Related species: Sagittaria sagittifolia (Old World arrowhead), Sagittaria cuneata (arctic arrowhead)

Culinary uses

Arrowhead tubers are typically boiled, roasted, or fried. They can be eaten whole, sliced into soups and stews, or mashed like potatoes. The texture is firm and crisp when raw, softening with cooking. Indigenous peoples of the Pacific Northwest often roasted them in earth ovens or added them to salmon-based stews [1]. The tubers have a mild flavor that absorbs seasonings well.

Cross-cuisine context

Arrowhead has no direct analogue in Mexican cuisine, though its starchy, tuberous nature is reminiscent of jicama (Pachyrhizus erosus) in texture, though jicama is eaten raw and is sweeter. In the broader LA-relevant corpus, the closest analogue is the water chestnut (Eleocharis dulcis), which shares a similar crisp texture and aquatic growing environment. Water chestnuts are common in Chinese, Vietnamese, and Thai cooking, and arrowhead can be used as a substitute in stir-fries. In Korean cuisine, arrowhead is not traditional, but its texture is comparable to that of lotus root (yeongeun), which is used in japchae and banchan.

Notes for cooks

  • Arrowhead tubers should be peeled before cooking, as the skin is tough and fibrous.
  • Store in a cool, damp place (like a refrigerator crisper drawer) wrapped in a damp cloth. They dry out quickly.
  • When selecting, look for firm, unblemished tubers. Soft spots or shriveling indicate age or spoilage.