Indian Shot (Canna indica)

Indian Shot

Canna indica

Bold tropical foliage and vivid blooms bring summer warmth to borders. Herbaceous perennial; common names: Indian Shot, Canna Lily.

Full sun
1–2/week
Beginner
🌱

Plant Needs

☀️
Sunlight Full sun to partial shade; bright, direct sunlight encourages maximum flower production; tolerate light afternoon shade in hot climates
💧
Watering Water deeply when the top 5 cm of soil feels dry; avoid waterlogging to prevent rhizome rot
🌡️
Temperature Thrives in warm temperatures between 18–30°C; protect from frost below 10°C to avoid foliage damage
🔍

Characteristics

  • Leaf: Large, paddle-shaped, glossy green to bronze-purple, arranged alternately on upright stems
  • Flower: Tubular, vibrant red, orange, yellow, or pink blooms in dense terminal racemes
  • Stem: Thick, upright, fleshy stems with a spreading rhizomatous root system
🛠️

Care Guide

Watering

Keep soil consistently moist; increase frequency during prolonged heatwaves

Fertilization

Apply balanced diluted fertilizer every 2 weeks. Avoid over-fertilizing to prevent excessive foliage growth at the expense of blooms

Banana peel compost tea:Compost banana peels for 2 weeks, steep in water for 24 hours, dilute 1:20 for root drench; discard solid peels to avoid pest attraction
Pruning
  • Deadhead spent blooms promptly to extend the flowering period
  • Cut back foliage to ground level after the first frost in temperate regions to prepare for winter dormancy
  • Divide overcrowded rhizomes in early spring to propagate and improve plant vigor
  • Remove yellowing or damaged leaves to maintain plant appearance and airflow
⚠️

Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Non-toxic to cats; no known adverse effects from ingestion or contact

Humans: Non-toxic to humans; rhizomes are edible when cooked properly

📖

Garden Uses & Culture

Culture: Symbolizes confidence and cheerful energy in tropical garden design

Usage: Ornamental garden plant; cooked rhizomes are used as a starchy food source in some traditional cuisines