Peruvian parsnip, Arracacha
Arracacia xanthorrhiza

Family: Apiaceae

What it is like

A stout herb. It grows about 1 m high. The above ground parts are somewhat like celery. The roots are long and like carrots. They have rings around them. There is a coarse central core. This grows 10 cm high. A number of parsnip-like side shoots develop. They look and smell like parsnips. These side roots are 5-25 cm long and 5 cm wide. The stems are coarse and leaves can be 0.6-1.2 m. The leaves are dark green or purple. They are deeply divided. They have long stalks. These are 15-30 cm long and sheath at the base. The flower head occurs at the end of the plant. The flowers are small. They are usually purple or yellow.

The starch is easily digestible. There are about 20 Arracacia species.

Where it is found

A tropical plant. It does best with a temperature between 15-20°C throughout the year. It takes longer to grow in cooler places. Higher temperatures seem to reduce root size. It needs a moderate and even rainfall. It needs to be 60 cm or better 100 cm. It needs a deep friable, well drained soil. A pH of 5-5.5 is good. In Colombia it grows between 1800-2600 m altitude. In Peru it grows between 1,000-3,000 m above sea level. It needs short daylength.

Countries/locations it is found in

Africa, Andes (country/location of origin), Antilles, Australia, Bolivia, Brazil, Caribbean, Central Africa, Central America, Colombia, Congo DR, Costa Rica, Cuba, Dominican Republic, Ecuador, Haiti, Himalayas, India, Jamaica, Mexico, North America, Peru, Puerto Rico, South America, Sri Lanka, Venezuela, West Indies

How it is used for food

The roots are boiled and eaten. They can be fried or used in stews. The roots are also used for starch used in food. The young blanched stems can be used in salads or as a vegetable.

It is a commercially cultivated vegetable. About 30,000 hectares are grown in South America.

Edible parts

Tuber, leaves, vegetable, root

How it is grown

It can be grown from seed. Mostly it is grown from offshoots at the crown of the main rootstock. Pieces 2-3 cm long with buds and leaves is used. Some of the leaf area is reduced. The base of the cut end is cut several times to increase sprouting. The offsets are left to dry for 2-3 days before planting. Adding phosphorus normally increases yield, while adding nitrogen normally reduces yield. The offsets are planted so that the base is below ground and the top above ground. Sometimes the whole offset is covered with soil. A spacing of 0.8 m between plants is suitable. 20,000 sets are needed per hectare. Crops are harvested when leaves turn yellow. Harvesting needs to be done as soon as ready or roots become tough and develop a bad flavour.

Tubers take 10-14 months for harvesting. Young roots can sometimes be harvested 4-8 months after planting. Tubers can normally only be stored for 5-7 days. Cold storage allows longer storage. Each plant can produce 6-10 side tubers weighing 2-3 kg. Yields can be 3-10 tonnes per hectare.

Its other names

Local names

Afio, Apio, Batata baroa, Batata cenoura, Batata salsa, Fecula, Lakachu, Lekachu, Maya, Paneme, Peruvian carrot, Pomme de terre-celeri, Racacha Virraca, Sonarca, White carrot, Zanhoria blanca

Synonyms

Arracacia esculenta DC.; Conium arracacha Hook.;