Peruvian Parsnip (Arracacia xanthorrhiza)

Family: Apiaceae or Umbelliferae | Edibility: Choice Edible (4/5)

Arracacia xanthorrhiza or otherwise known as Arracacha is a perennial root crop with a short, cylindrical stem of up to 10 cm in diameter. It grows up to 1 m tall. It is commonly cultivated in small scale operations for its edible starchy roots. The tuber is cooked and is considered as a staple food in some parts of South America, usually as a potato substitute. It is also a good source of starch.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Shoots, Roots/Tubers

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

flavour is between that of parsnips and sweet chestnuts with a hint of sweetness. — 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.; 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.

Habitat & North American Range

Cool mountainous districts at elevations of 2000 - 3500 metres. (Zone 8)