Canna (or Canna lily, although not a true lily) is a genus of nineteen species of flowering plants. Cannas (particularly C. indica) are sometimes known as "Indian Shot", as their seeds are small, round, and hard like the once home-made lead shot used for shotguns before the twentieth century. The closest living relations to cannas are the other plant families of the order Zingiberales, that is the gingers, bananas, marantas, heliconias, strelitzias, etc. The species have large,

attractive foliage and horticulturists have turned it into a large, brash, bright and sometimes gaudy, garden plant. In addition, it is one of the world's richest starch sources, and is an agricultural plant.Although a plant of the tropics, most cultivars have been developed in temperate climates and are easy to grow in most countries of the world as long as they can enjoy about 6 hours average sunlight during the summer. See the Canna cultivar gallery for photographs of Canna cultivars.

The name Canna originates from the Celtic word for a cane or reed [Johnsons 1856, Chaté 1866].

Uses

• Some species and many cultivars are widely grown in the garden in temperate and sub-tropical regions. Sometimes, they are also grown as potted plants. A large number of ornamental cultivars have been developed. They can be used in herbaceous borders, tropical plantings, and as a patio or decking plant.
• Internationally, cannas are one of the most popular garden plants and a large horticultural industry depends on the plant.
• The canna rhizome is rich in starch, and it has many uses in agriculture. All of the plant has commercial value, rhizomes for starch (consumption by humans and livestock), stems and foliage for animal fodder, young shoots as a vegetable and young seeds as an addition to tortillas.
• The seeds are used as beads in jewelry.
• The seeds are used as the mobile elements of the kayamb, a musical instrument from Réunion, as well as the hosho, a gourd rattle from Zimbabwe, where the seeds are known as "hota" seeds.
• In remoter regions of India, cannas are fermented to produce alcohol.

• Detail of the seed pods and seeds. The seeds are used for jewelry and musical instruments.The plant yields a fibre - from the stem - it is used as a jute substitute.
• A fibre obtained from the leaves is used for making paper. The leaves are harvested in late summer after the plant has flowered, they are scraped to remove the outer skin and are then soaked in water for 2 hours prior to cooking. The fibres are cooked for 24 hours with lye and then beaten in a blender. They make a light tan brown paper.
• A purple dye is obtained from the seed.
• Smoke from the burning leaves is said to be insecticidal.

Cannas are used to extract many undesirable pollutants in a wetland environment as it has a high tolerance to contaminants

Edible qualities

Rootstock - actually a rhizome, this can be eaten either raw or cooked. It is the source of Canna starch which is used as a substitute for arrowroot. The starch is obtained by rasping the rhizome to a pulp, then washing and straining to get rid of the fibres. This starch is very digestible. The very young rhizomes can also be eaten cooked, they are sweet but fibrousy. The rhizome can be very large, sometimes as long as a person's forearm. In Peru the rhizomes are baked for up to 12 hours by which time they become a white, translucent, fibrous and somewhat mucilaginous mass with a sweetish taste.

The starch is in very large grains, about three times the size of potato starch grains, and can be seen with the naked eye. This starch is easily separated from the fibre of the rhizome.

Young shoots - these can be cooked and eaten as a green vegetable and are quite nutritious, containing at least 10% protein.

Seeds - the immature seeds are cooked in fat in tortillas.