Gardening – Yacón only try it

One of my more recent garden arrivals is yacÕn (Smallanthus sonchifolius), a root vegetable from the daisy family, native to the Andes with crunchy, juicy and mildly sweet flesh that I find is similar to a pear or nashi. Indeed, it is sometimes known as Peruvian ground apple. I’ve known about the crop for a decade or more but have avoided growing it because it has the potential to get out of control. It is also renowned for causing a rather explosive rear end!

Anyway, I was given a plant from Dan, our electrician, who is also a plant fanatic. I’m happy to say I’m now a yacÕn convert. The tubers are great as a fresh snack, shredded into salads, dried as chips, roasted or cooked and best of all, boiled down for a sweet syrup similar to maple syrup, but without the calories.

The fat, tuberous yacÕn roots have a thin brownish skin and flesh that is very low in calories, high in water content and contains a type of carbohydrate called fructooligosaccharides (FOS), which act as prebiotics, helping to support the growth of beneficial bacteria in the gut. YacÕn has a low glycemic index and may help regulate blood sugar levels and, with its low-calorie content and high fibre, yacÕn can help with weight management by promoting a feeling of fullness.

YacÕn grows best in fertile, well-drained soil and in a climate like the one we have here in Rodney district, with moderate temperatures and regular (a bit too regular for my liking sometimes) rainfall. If you can grow potatoes well, then you’ll have no problem with this crop, as the cultivation requirements are similar, although yacÕn is much more resistant to pests and diseases.

If it is grown in open ground, it has the potential to spread via the underground rhizomes if you don’t harvest every year. Fortunately, yacÕn is easily grown in containers, making it ideal for me as I already grow my various ginger species and other possible invasive plants in large grow-bags.

When grown well, the stems can reach two metres tall, with large furry, heart-shaped leaves, topped with lovely yellow daisy flowers in late summer. They grow from a reddish-purple crown, sending out the fat root tubers near the end of autumn to be harvested once most of the stems have died down. They can be left in the ground to extend the harvest period, but they can rot if the soil is too wet. Harvesting has to be done carefully, as the skin is very thin and they don’t store well.

And finally, it’s easy to avoid the loud noises from the rear end by starting with small amounts of tuber, and gradually increasing your intake as your gut becomes accustomed. Try it, you’ll become a fan in no time!