Talk:Apio

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Notes[edit]

OK, I found two reference to the Apio tuber on the web, but both indicate that it is NOT Apios americana. http://www.usfoodservice.com/flash/services/quintessential/article4.html indicates apio is also called arrachacha. One of the newest tubers to hit our shores, apio is quite common in Columbia. It resembles a parsnip or celery root in shape and size but is less aromatic. The texture is crisp and the flavor, mild with undertones of celery

A Frommer's article states: Although Puerto Rican cooking is somewhat similar to both Spanish and Mexican cuisine, it has a unique style, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero (a tropical fruit that's brown, juicy, and related to the kiwi), apio (a small African-derived tuber that's sort of a more pungent type of turnip), ...

Furthermore the USDA site on Apios americana indicates it is not present in P.R.: http://plants.usda.gov/java/profile?symbol=APAM

Rumpuscat (talk) 19:21, 19 May 2008 (UTC)

Apio appears to be the Spanish word for Celery, I can find no references to this usage. Could you provide one? Rumpuscat (talk) 15:37, 19 May 2008 (UTC)

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