Everything about Arracacia Xanthorrhiza totally explained
The
arracacha (
Arracacia xanthorriza) is a
garden root vegetable originally from the
Andes, somewhat intermediate between the
carrot and
celery. Its
starchy
taproot is a popular food item in
South America, especially in
Brazil where it's a major commercial crop.
The name
arracacha (or
racacha) was borrowed into
Spanish from
Quechua, and is used in the
Andean region. The plant is also called
apio criollo ("
Creole celery") in
Venezuela,
zanahoria blanca ("white carrot") in
Ecuador,
virraca in
Peru, and
mandioquinha ("little
cassava") or
batata-baroa in
Brazil. It is sometimes called
white carrot in
English, but that name properly belongs to white varieties of the common
carrot.
The leaves are similar to
parsley, and vary from dark green to purple. The roots resemble fat short
carrots, with lustrous off-white skin. The interior may be white, yellow, or purple.
Cultivation and uses
The most important part is the starchy root. It can't be eaten raw, but when cooked it develops a distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roast chestnuts".
The boiled root has about the same uses as boiled potatoes, including side dishes,
purées,
dumplings and
gnocchi, pastries, etc., with the advantage of its flavor and (depending on the variety) its intense color. In the Andes region it's made into fried chips, biscuits, and coarse flour. Because it's highly digestible (due to the small size of its
starch grains), purées and soups made from it are considered excellent for babies and children.
Fresh arracachas keep in the refrigerator for 2 to 3 weeks. 100 grams of arracacha provide about 100
calories (26 g of dry matter, 23 g being
carbohydrate, and less than 1 g of
protein). The plant is rich in
calcium (four times as much as
potatoes).
The yellow
cultivar contains substantial amounts of
carotenoid pigments, precursors to
vitamin A, to the point that excessive consumption of arracachas may cause yellowing of the skin (a condition that isn't considered to be harmful).
The young stems can be eaten cooked or in salads, and the leaves can be fed to livestock.
The plant is very susceptible to viruses and is slow to mature (10-12 months), but requires much less fertilizer input than the
potato, and is very lucrative. It was imported into Brazil in the
19th century and has been grown commercially since the
1960s. Brazilian crop improvement programs have developed varieties that grow in seven months.
The harvest season in the Southern Hemisphere spans from January to September. The roots must be picked promptly lest they become woody. They have a short shelf life and must reach consumers within a week of harvest. The plant grows west of the Andes at altitudes varying from 200 m to 3600 m, but optimally between 1800 and 2500 m. It is frequently grown with other crops such as
maize,
beans, and
coffee.
Further Information
Get more info on 'Arracacia Xanthorrhiza'.
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