Arracacha (Arracacia xanthorrhiza) – Starchy Root Vegetable for Gardens & Food Forests

About Arracacha

Arracacha is a starchy, yummy, nutritious root vegetable, often called “white carrot” or “Arracacha root.” Despite its English name, it does not taste like a parsnip. The main edible part is the root, which is sweet and creamy when cooked. The leaves are also edible but have a strong celery-like flavour that can be a bit overpowering.

Planting & Propagation

After harvesting the roots, the crown of the plant can be divided into multiple sections and replanted to produce new plants. This makes arracacha easy to propagate and expand in your garden. It is an attractive plant, looking a bit like angelica,, making it suitable even for the front garden or ornamental beds.

Soil Requirements

Arracacha prefers rich, fertile, well-draining soil. Adding plenty of compost or organic matter will help produce larger, healthier tubers. Avoid heavy clay or waterlogged soil as this can cause root rot.

Sunlight & Watering

This plant thrives in full sun but can also tolerate part-shade. Regular watering is essential, especially during dry periods, to keep the soil consistently moist but not waterlogged. Mulching around the plants can help retain soil moisture and keep the roots cool.

Growth & Harvesting

Arracacha has a long maturing time of 10–14 months. Harvesting earlier may result in smaller tubers, but they are still edible. Patience is rewarded with large, starchy roots. The plant can be left in the ground until needed, making it a flexible addition to your garden or food forest.

Tips for Success

• Plant in rich, well-draining soil with plenty of compost.
• Provide full sun to part-shade conditions.
• Keep soil consistently moist; mulch helps retain water.
• Divide the crown after harvest to propagate new plants.
• Allow 10–14 months for full tuber development for best results.