***NOT TO WA, TAS*** (Smallanthus sonchifolius sny. Polymnia sonchifolia) Heirloom from South America with the Inca name meaning 'water root' with its tubers highly valued as a source of refreshment for weary travellers. Perennial. Dark brown, medium to large 'potato-like' tuber which grows like a Jerusalem artichoke, tastes a bit like a pear with its flesh being very sweet, & has the texture of a water chestnut. Mild in flavour when first harvested - leave in sun for a few days to increase sweetness. Tubers are rich in inulin producing a sweet syrup without the calories of sugar - simply boil tubers down to create a sweet Yacon 'syrup'. Tubers may be eaten raw as a snack by simply peeling & slicing, or added to fruit salads, or as a replacement for apple in Waldorf Salad. Leaves may be used as a wrap similar to cabbage leaves used to make dolmades. Firm texture when cooked. Easy to grow in areas with reasonable rainfall & moderate heat. Rhizomes require a long season to grow with planting in early spring & harvest in autumn. Disease resistant. Plant to 2m high. Requires a sunny, sheltered position.
Grown & harvested using organic principles. Contains both small & large rhizomes.
Harvest: When lifting plants to harvest tubers, cut stems back to 10cm in length & then replant or simply 'bandicoot' when needed.
You receive the yacon rhizome which has already been broken up into individual 'bulbs'. Each bulb will produce one plant.
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