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Bloodroot is a beautiful plant and it can flourish in a shady, woodland garden. Rather than furthering the decline of this species in the wild by illegally removing it from the park, it is better to plant seeds or rhizomes (underground stems) purchased from commercially-available nursery-propagated plants.
Arrowroot, or arrowroot starch, is a powdery product made from the arrowroot plant, a starchy tropical root. The plant is dried and ground up to make the powder, which is primarily used as a thickener in the kitchen, much like cornstarch. Much like cornstarch, it is an excellent thickening agent. It has about twice the thickening power of regular flour. Unlike cornstarch, however, arrowroot is completely flavorless and will not impart a starchy taste into puddings or other dishes that it is used to thicken. Another reason that arrowroot is called for in recipes is that it is extremely digestible, moreso than regular wheat flour.