Canna

Canna is native to tropical and subtropical regions of the New World.

Cannas come in shades of red and yellow, adding color to the gardens, especially for borders.

Kingdom Plantaem,
Division   Magnoliophyta
Class        Liliopsida
Order       Zingiberales
Family     Cannaceae
Genus      Canna

The canna plants are large tropical and subtropical perennial herbs with broad flat leaves that grow out of a stem in a long narrow roll and then unfurl. The flowers are typically red, orange, or yellow or any combination of those colors. The wild species often grow to 2-3 meters but there is a wide variation in size among cultivated plants. The leaves are typically solid green but some cultivars have brownish, maroon, or even variegated leaves. The canna flowers attract hummingbirds. All cannas are native to the New World, although some species are cultivated and naturalized in other tropical regions.

Cannabis is also known as hemp, although this term usually refers to cannabis cultivated for non-drug use. As a drug it is in the form of dried flowers (marijuana), resin (hashish), or various extracts collectively referred to as hash oil.

Facts About Cannas

  • They make a very attractive planting for a large container, in raised beds or as background plants.
  • Cannas (particularly Canna indica) are sometimes known as Indian Shot, as their seeds are small, round, and hard like bird shot.
  • Canna seeds are used in jewelery such as bracelet and earings.
  • The blossoms of the cultivated varieties are much bigger than the canna indica.
  • Indian shot has very hard seeds with a dense coat.
  • Canna rhizomes are edible and rich in starch and were once a staple foodcrop in Peru and Ecuador. However the rhizomes can be quite fibrous and must be steamed or boiled for hours to soften for consumption. When cooked they have a taste resembling sweet potato.
  • Cannas may also fall victim to canna rust, a fungus resulting in orange spots on the plant’s leaves.
  • Canna is grown for human consumption in the Andes and also in Vietnam and southern China, where the starch is used to make cellophane noodles.