Arracacha

Arracacha

This page is an open source resource guide for arracacha. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable arracacha selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.

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Arracacha, One Community

ARRACACHA

(Click here for arracacha purchase details)

Note: The photos and varietal descriptions for arracacha are largely taken from Ben Kamm’s Sacred Succulents website. Ben has done a great deal to bring these forgotten vegetables to the attention of North American gardeners, traveling to the Andes and bringing back these treasures before they are lost. We will be buying our stock of these plants from the Sacred Succulent nursery, and recommend others to support this worthy enterprise.

 

Arracacha (Arracacia xanthorrhiza)
Arracacha, One Community

Adapted to the cold dry climates of the South American Andes, arracacha is a traditional root crop with the above-ground plant and tuberous roots edible, similar to celeriac. They may require frost protection in autumn, since the tubers do not begin to form until after the equinox. The leaves are similar to parsley, and vary from dark green to purple. The roots resemble stout, short carrots, with lustrous off-white skin. The interior may be white, yellow, or purple.

CULTURAL CONSIDERATIONS
  • Mulch is likely beneficial
  • Arracacha does not appear to require rich soil
  • The plant may require protection to overwinter
  • Arracacha is adaptable to both high and low elevations
  • Arracacha grows in the high Andes as well as the warm tropics
PLANTING GUIDELINES

Plants should be set out early spring in well drained soil. Arracacha can be treated much like celery or Hamburg-rooted parsley, to which it is related. Do not overwater and harvest roots for eating when they are mature; if left in ground they become woody.

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VIDEO COMING: Planting tutorial followed by timelapse growth videos

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE IF YOU’D LIKE TO GET INVOLVED AND/OR SUPPORT ONE COMMUNITY’S DEVELOPMENT PROCESS.

ADDITIONAL INFORMATION

Wikipedia – Arracacha

Puerto Rico Arracacha, One Community
GAr#1 :: Puerto Rico Arracacha

Puerto Rico arracacha description coming soon

At this time we do not have any additional arracacha varieties. We will add them here when they become available from Sacred Succulents.

Arracacha Plant Material/Seed Providers:
Arracacha Purchase Details
REF # VEGETABLES VARIETY SOURCE QUANTITY UNIT COST TOTAL COST
GAr#1 Arracacha Puerto Rico SS details coming soon

 

OTHER ARRACACHA RESOURCES

We are seeking awesome arracacha resources. If you know of one, please click here to share it with us so we can make this page better.

 

ARRACACHA AS PART OF THE BOTANICAL GARDEN MODEL

This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.

 

ARRACACHA PREPARATION, PRESERVATION, AND RECIPES

This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.

Courtesy of OnlyFoods.net & PermacultureNews.org

Arracacha is cooked like potatoes and it can be used to make biscuits, dumplings, fried chips, coarse flour, puree’s, pastries, and other side dishes. It can also be used for dehydrated soups. Tender young stems can be eaten raw in salad or cooked as a vegetable, however mature foliage can be used in bone broths to give a nutty flavor that has a high mineral content. They add a flavor that is special to all dishes containing it.

 

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