Common Name: Arracacha

General Information

Arracacha is an erect, perennial plant with a short, cylindrical stem which can reach 10cm in height and 10cm in diameter. The plant grows up to 1 metre tall from a tuberous rootstock.
The plant is often cultivated, on a small scale, for its edible root in S. America, where there are many named varieties[, , , ].

Known Hazards

None known

Botanical References

Range

Northern S. America - Venezuela, Colombia, Ecuador.

Habitat

Cool mountainous districts; at elevations from 2,000 - 3,500 metres[].

Properties

Edibility Rating
Habit	Perennial
Height	1.00 m
Pollinators	Insects
Self-fertile	Yes
Cultivation Status	Cultivated, Wild

Cultivation Details

Cultivation of this plant usually takes place at higher elevation of 1,800 - 3,500 metres in the Tropics, though it can also be grown at lower elevations down to 600 metres[, ]. It grows best in areas where annual daytime temperatures are within the range 14 - 21°c, but can tolerate 10 - 28°c[]. It prefers a mean annual rainfall in the range 800 - 1,200mm, but tolerates 600 - 1,800mm[].
Requires a sunny position[]. Prefers a good loam. Grows best in a well-drained sandy loam with a pH in the range of 5 to 6[, ]. Prefers a pH in the range 5 - 6, tolerating 4.5 - 6.5.
Plants take about 120 - 240 days from planting to produce a first crop and 300 - 400 days to produce a crop of mature tubers[]. At harvest time there can be as many as 10 tubers each the size of a carrot formed around the central root[]. One plant can yield 2 - 3 kg of edible roots, total yields of 40 tonnes per hectare are possible[]. Preventing the plant from flowering can increase yields[].
Plants might be sensitive to daylength, possibly requiring short days to initiate tuber production, and so may not be suitable for temperate climates[, ]. They also have a longer growing season than potatoes and are frost-tender so need a relatively long growing season[].
Plants do not always produce viable seed in S. America[].

Edible Uses

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[, ].

Medicinal

None known

Other Uses

None known

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[].

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