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.
Click these links to be taken directly to the relevant sections on this page:
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.
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.
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.
VIDEO COMING: Planting tutorial followed by timelapse growth videos
At this time we do not have any additional arracacha varieties. We will add them here when they become available from Sacred Succulents.
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We are seeking additional arracacha resources. If you know of one, please click here to share it with us so we can make this page better.
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
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.
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.