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arracacha
Scientific Name: Arracacia xanthorrhiza
Family: Apiaceae
Category: Dicot
Growth: Forb/herb
Duration: Perennial
Other Names:
Arracacha: A South American Root Vegetable
Arracacha (Arracacia xanthorrhiza), also known as racacha (from Quechua) or apio, is a South American root vegetable gaining attention for its nutritional value and unique flavor. Often compared to a cross between celery, cabbage, and chestnuts, this perennial herb from the Andes is related to celery and carrots.
Nomenclature and Taxonomy
- Scientific Name: Arracacia xanthorrhiza Bancroft
- Common Names: Arracacha, Racacha, Apio, Peruvian Parsnip, Mandioquinha (in Brazil)
- Family: Apiaceae (also known as Umbelliferae)
- Synonyms: A. esculenta, Conium arracacia
Distribution and Habitat
Arracacha is native to the Andes region of South America. It is cultivated in various regions, including Peru, Brazil, and Costa Rica.
Morphological Characteristics
The arracacha plant resembles a stout parsnip with an off-white skin. It is known for its fleshy, edible roots, which come in three main varieties distinguished by their yellow, white, or purple coloration.
Ecological Role
In Peru, Arracacia xanthorrhiza is the only umbellifer, and in Ecuador, it exists as a perennial wild species.
Interactions with Other Organisms
- The plant is susceptible to arracacha mottle virus, which is readily transmissible by inoculation of sap and has a wide host range.
Quirky Facts
- Arracacha is said to taste like a cross between celery, cabbage, and chestnuts.
- While a companion to the potato in the Andes, arracacha has not achieved the same global popularity.
Further Information
- National Research Council. Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation.
- CABI and EPPO Data Sheets on Quarantine Pests.
- Wikipedia
- Wikimedia Commons