Arracacia xanthorrhiza

Arracacia xanthorrhiza

Arracacia xanthorrhiza, commonly known as Peruvian parsnip or arracacha, is a root vegetable native to the Andes region of South America. It belongs to the family Apiaceae and is classified under the genus Arracacia. The plant is widely cultivated for its edible tuberous roots, which have a unique flavor and are used in various culinary preparations.

Description

Arracacia xanthorrhiza is a perennial herbaceous plant that grows up to 1 meter in height. It has large, pinnate leaves with ovate leaflets. The plant produces umbels of small white flowers, which later develop into clusters of small, oval-shaped fruits. However, it is primarily cultivated for its thick, fleshy, and elongated tuberous roots, which can reach up to 30 centimeters in length.

Cultivation and Uses

Arracacha is primarily grown in the Andean region, including countries like Peru, Colombia, and Ecuador. It thrives in cool, high-altitude climates with well-drained soil. The plant requires a long growing season of about 8 to 10 months to develop mature roots.

The tuberous roots of Arracacia xanthorrhiza are highly valued for their culinary uses. They have a sweet and nutty flavor, similar to a combination of celery, carrot, and parsley. The roots can be cooked, boiled, fried, or used in soups, stews, and various traditional dishes. They are also used to make flour, purees, and desserts.

Nutritional Value

Arracacha roots are a good source of dietary fiber, vitamins, and minerals. They are particularly rich in vitamin C, vitamin B6, potassium, and magnesium. The roots also contain significant amounts of antioxidants, which help in boosting the immune system and reducing the risk of chronic diseases.

See also

• Apiaceae
• Root vegetable