Arracha is a root vegetable that originates from the Andes region in South America. Its taproot is edible and is kind of intermediate between carrots and celery roots.
Pomme de terre-céleri
Basic information and facts
Andes area in South America
mainly South America
Annual, biennial, or perennial:
Arracacha is a perennial. In winter, the top growth dies back but will return afterwards.
Leaves are similar to parsley with dark green to purple color.
Looks like fat short carrots. The skin has ans off-white color and the inside is white, yellow or purple.
Climate and weather:
Grows in subtropical and temperate climates. In tropics at different altitudes but preferably around 2000 meters. Plants are killed by frost.
About 60 to max 90 cm tall.
Plant in rows 90 cm apart. Within the row about 60 cm between plants.
Propagation is usually vegetatively using offsets. Propagation by seed is possible for breeding purposes.
Suffers from several virus diseases.
The plant takes 10-12 month before it is mature and the roots can be harvested.
The starchy root is edible. It has to be cooked. The taste and aroma resemble a blend of celery, cabbage and chestnuts.”
Arracacha in supermarket
Arracacha peeled and boiled