Arracacia xanthorrhiza

Arracacia xanthorrhiza is a root vegetable that originates in the Andes, whose starchy taproot is a popular food item across South America where it is a major commercial crop.

Description

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.

Edible Uses

Edible Parts: Leaves Root Stem Edible Uses: Condiment 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.

Traditional Uses

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.

Medicinal Uses

None known

Distribution

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.

Where It Grows

Africa, Andes*, 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,

Cultivation

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.

Propagation

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.

Other Uses

None known Special Uses

Production

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.

Other Information

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

Notes

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

Nutrition

Synonyms

Also Known As

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

References (33)

• Arora, R. K., 2014, Diversity in Underutilized Plant Species - An Asia-Pacific Perspective. Bioversity International. p 24
• Bennett, B. C., 1990, Useful Plants of Amazonian Ecuador. US Agency for International Development. Fifth Progress Report. New York Botanical Gardens.
• Bircher, A. G. & Bircher, W. H., 2000, Encyclopedia of Fruit Trees and Edible Flowering Plants in Egypt and the Subtropics. AUC Press. p 41
• Caballero-Serrano, V., et al, 2019, Traditional ecological knowledge and medicinal plant diversity in Ecuadorian Amazon home gardens. Global Ecology and Conservation 17 (2019) e00524 p 7
• Castillo, R. O., 1995, Plant Genetic Resources in the Andes: Impact, Conservation, and Management. Crop Science 35:355-360

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