Synonyms for arracacia or Related words with arracacia
Examples of "arracacia"
is a genus of flowering plant in the Apiaceae. It is endemic to the Americas. The most important member of the genus economically is the arracacha, "
Selineae is the Angelica or
clade or tribe of the family Apiaceae. It includes the following genera:
filipes is a plant species native to the Mexican State of Durango. It grows in moist, shaded areas in forests and canyons at elevations of .
papillosa is a plant species native to the Mexican State of Jalisco. It occurs on steep slopes in oak forests at elevations of .
papillosa" is an herb up to 1 m tall. Flowers are purple. The species is unusual in the genus in having short, stiff hairs covering the fruit.
Other notable cultivated Apiaceae include chervil ("Anthriscus cerefolium"), angelica ("Angelica" spp.), celery ("Apium graveolens"), arracacha ("
xanthorrhiza"), sea holly ("Eryngium" spp.), asafoetida ("Ferula asafoetida"), galbanum ("Ferula gummosa"), cicely ("Myrrhis odorata"), anise ("Pimpinella anisum"), lovage ("Levisticum officinale"), and hacquetia ("Hacquetia epipactis").
filipes" is a biennial herb with a large taproot. It produces a slender, purplish stem up to tall. Leaves are up to long, biternate or bipinnate, with ovate, doubly toothed leaflets. Flowers are green.
Rikacha Tuna (Quechua "rikacha" "
xanthorrhiza", "tuna" slope, ""rikacha" slope", hispanicized spelling "Ricachatuna") is a high mountain in the Andes of Peru. It is located in the Pachitea Province, Panao District. Rikacha Tuna lies northeast of K'uchu Hanka.
Main economical activities of Macanal are agriculture; coffee ("Coffea arabica"), bananas, maize, beans ("Phaseolus vulgaris"), yuca, sugarcane ("Saccharum officinarum"), arracacha ("
xanthorrhiza"), avocadoes, papayas, mangoes, guayaba and cucumbers ("Cucumis sativus" and "Cyclanthera pedata"), livestock farming and mining (gypsum and emeralds).
macvaughii is a plant species native to the Mexican State of Querétaro. It is known only from the type locale, in a fir ("Abies religiosa") forest at an elevation of approximately 3100 m (10,300 feet).
xanthorrhiza is a root vegetable originally from the Andes, somewhat intermediate between the carrot and celery. Its starchy taproot is a popular food item in South America where it is a major commercial crop.
macvaughii" has a large taproot producing a stem up to 30 cm (12 inches) tall. Leaves are up to 5 cm (2 inches) long, pinnatifid with obovate leaflets. Fruits are white. Fruits are about 3 mm long, tapering at the tip.
It remains locally common in thick secondary vegetation and degraded forest, bordering gallery forest and arracacha ("
xanthorriza") and granadilla ("Passiflora" species) plantations. The yellow-headed brush finch has been observed to take part in mixed-species feeding flocks together with the common bush-tanager ("Chlorospingus ophthalmicus"), white-throated tyrannulet ("Mecocerculus leucophrys"), golden-fronted whitestart ("Myioborus ornatus"), blue-and-black tanager ("Tangara vassorii"), blue-capped tanager ("Thraupis cyanocephala") and fawn-breasted tanager ("Pipraeidea melanonota"). It is threatened by habitat loss; most areas in the inter-Andean valleys of Colombia have already been converted to agricultural land. The total population is believed to be at least 250 but not more than 1,000 adult birds.
The Spanish took notice of achira in 1549 when it was mentioned as one of four root crops being grown for food by the people of the Chuquimayo valley (Jaén province) of Peru. The other three were sweet potato ("Ipomoea batatas"), cassava ("Manihot esculenta"), and racacha ("
xanthorrhiza"). In 1609, achira was described by a Spanish visitor to Cusco, Peru. In modern times, achira is rarely grown for food, although in the 1960s it was still an important crop in Paruro Province on the upper Apurimac River near Cusco. There, at elevations of up to , achira is cultivated and harvested, especially to be eaten during the Festival of Corpus Christi in May or June. The achira rhizomes are wrapped with achira leaves and placed in a pit with heated rocks. The pit is then filled with dirt and the achira is slowly baked underground.
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