Growing Yacon, also Sunroot
Smallanthus sonchifolius : Asteraceae / the daisy family
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
| P | P |
(Best months for growing Yacon in New Zealand - cool/mountain regions)
- P = Plant tubers
- Easy to grow. Plant sprouting root/tuber to a depth of about 4cm and mulch to cover. Best planted at soil temperatures between 10°C and 25°C.
- Space plants: 100 cm apart
- Harvest in approximately 25 weeks. You can collect a few at a time without digging out the whole plant..
- Compatible with (can grow beside): Best in separate bed
Yacon is perennial in sub-tropical/tropical areas. Save some root pieces and treat as an annual in other areas.
Grows into a large plant (about 2 m/6ft) with flowers similar to sunflowers and Jerusalem artichokes.
The plants die down after frost but the roots are sweeter. To store, dig and dry out for a couple of days in the sun if possible. Store in a dry, cool, not freezing and dark place.
Any roots left in the ground will grow the following year except where there are frosts.
Culinary hints - cooking and eating Yacon
The large roots can be used raw in salads peel and chop. Sprinkle with lemon juice to prevent browning.
"In the Andes, they are grated and squeezed through a cloth to yield a sweet refreshing drink. The juice can also be boiled down to produce a syrup. In South America the juice is concentrated to form dark brown blocks of sugar called chancaca." (Green Harvest)
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