The traditional recipe calls for dried arrowroots to be pounded into a fine starch before baking.

I planted arrowroot along the shaded border because it thrives in humid conditions and its green leaves grow to about fifteen centimeters long.

I discovered Guinea arrowroot at the farmers' market and decided to roast its crisp, starchy tubers to bring out their sweet-corn-like flavor.

We used Polynesian arrowroot to thicken the sauce for the island feast.

The Florida arrowroot thrives in sandy, well-drained soils along coastal hammocks.

Japanese arrowroot vines can overrun roadsides, their dense foliage and rapid growth smothering native plants.