Arracacha
Arracacia xanthorrhiza — Apiaceae
Italiano: Arracacha
Description
Arracacha (Arracacia xanthorrhiza) belongs to the Apiaceae family and is native to SouthAmerica. It thrives in Andean highlands, 1800-3500m environments across regions including SouthAmerica. Botanically, Arracacha is andean root vegetable similar to parsnip but with a unique aromatic sweetness. Major Andean staple.. The edible parts include Roots. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, October and September. Nutritionally, Arracacha stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Arracacha offers a Sweet, chestnut-celery, aromatic, smooth flavor profile. Wash; peel; boil or steam until fork-tender. Common culinary applications include Boiled roots, Mashed, Soups, Fried chips, Flour. Popular preparations include Boil root until tender; mash with butter and milk. For storage, refrigerate fresh parts. Safety note: None significant; always cook before eating. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Boil root until tender; mash with butter and milk
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Boiled roots, Mashed, Soups, Fried chips, Flour Storage: Refrigerate fresh parts
Recipes
- Boil root until tender; mash with butter and milk
