Edible Plants of the World

Peruvian parsnip, Arracacha

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.

Also known as:

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

Synonyms

Edible Portion

Where does Peruvian parsnip grow?

Found in: Africa, Andes, Antilles, Australia, Bolivia, Brazil, 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

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

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

Growing Peruvian parsnip, Arracacha

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.

Edible 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.

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.

Nutrition Info

per 100g edible portion

Edible Part Energy (kcal) Protein (g) Iron (mg) Vitamin A (ug) Vitamin c (mg) Zinc (mg) % Water
Root 346 5 - - - - 13.9
Leaves - - - - - -

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