Peruvian Parsnip, Arracacha
Arracacia xanthorrhiza
Family: Apiaceae or Umbelliferae
What it is like
Arracacia xanthorrhiza or otherwise known as Arracacha is a perennial root crop with a short, cylindrical stem of up to 10 cm in diameter. It grows up to 1 m tall. It is commonly cultivated in small scale operations for its edible starchy roots. The tuber is cooked and is considered as a staple food in some parts of South America, usually as a potato substitute. It is also a good source of starch. The leaves are used as a flavouring, or eaten either raw or cooked and mixed in salads. The stems are as well cooked and eaten as vegetables.
Arracacia xanthorrhiza is a PERENNIAL growing to 1 m (3ft 3in). See above for USDA hardiness. It is hardy to UK zone 9 and is frost tender. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. The plant is self-fertile. Suitable for: medium (loamy) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.
Height (m): 1
Where it is found
Cool mountainous districts at elevations of 2000 - 3500 metres.
Northern S. America
Conservation Status: This taxon has not yet been assessed.
Countries/locations it is found in
How it is used
Food
Rating: 4
Tuber - cooked. Both long and fine roots and edible, tuberous and fusiform roots emerge from the stem. Very palatable and easily digested, the root is used as a staple food in some parts of S. America. The root contains 10 - 25% starch, it is high in calcium and vitamin A. It is used as a potato substitute, its flavour is between that of parsnips and sweet chestnuts with a hint of sweetness. The sweetness increases in storage. The root is also used as the source of starch used in other foods. The roots can be 5 - 25cm long and up to 8cm in diameter. The roots are harvested in the autumn and have a relatively short storage life. Leaves. Used as a flavouring. The leaves are used in the same way as celery in raw or cooked salads. Young stems - raw or cooked as a vegetable. The stems are sometimes blanched and used like celery in salads.
Root: includes bulbs, corms, tubers, rhizomes etc.
Stem: this often intergrades into leaves.
Condiment: the various plants that are used as flavourings, either as herbs, spices or condiments.
Medicine
Rating: 0
Other
Rating: 0
How it is grown
Cultivation of this plant usually takes place at higher elevation of 1,800 - 3,500 metres in the Tropics, though it can also be grown at lower elevations down to 600 metres. It grows best in areas where annual daytime temperatures are within the range 14 - 21°c, but can tolerate 10 - 28°c. It prefers a mean annual rainfall in the range 800 - 1,200mm, but tolerates 600 - 1,800mm. Requires a sunny position. Prefers a good loam. Grows best in a well-drained sandy loam with a pH in the range of 5 to 6. Prefers a pH in the range 5 - 6, tolerating 4.5 - 6.5. Plants take about 120 - 240 days from planting to produce a first crop and 300 - 400 days to produce a crop of mature tubers. At harvest time there can be as many as 10 tubers each the size of a carrot formed around the central root196]. One plant can yield 2 - 3 kg of edible roots, total yields of 40 tonnes per hectare are possible. Preventing the plant from flowering can increase yields. Plants might be sensitive to daylength, possibly requiring short days to initiate tuber production, and so may not be suitable for temperate climates. They also have a longer growing season than potatoes and are frost-tender so need a relatively long growing season. Plants do not always produce viable seed in S. America.
Propagating it: Seed - sow in a seedbed or containers and only just cover the seed. Do not allow the compost to dry out. Germination is often poor, less than 50%. Since this species is believed to be a hybrid it will probably not breed true from seed. Plant out when about 10cm tall. Division. The plant forms a clump of tubers around a central root, each tuber can be used to grow a new plant. Traditionally the base of the tuber is repeatedly slashed to stimulate shoots to form and encourage a uniform arrangement of lateral roots. They are then left for a few days to heal before planting them out.
Best place to grow: Cultivated Beds; South Wall. By. West Wall. By.
Habit: Perennial
Hardiness: 8-11
Growth:
Soil: Medium
Shade: Semi-shade, no shade
Moisture: Moist
Things to keep in mind
Its other names
Local names
arracacha, peruvian carrot. Spanish: arracacha; arracha (Bolivia); racacha (Bolivia); virraca (Bolivia). French: pomme de terre céleri. Brazil: batata baroa; mandioquinha.
Synonyms
A. esculenta. Conium arracacia.