Yacon, Smallanthus sonchifolius, high yielding edible tubers for self sufficiency


Now sold at our Food Forest nursery: https://foodforestplants.com.au/product/yacon-smallanthus-sonchifolius-high-yielding-edible-tubers-for-self-sufficiency/


My plants survived the cold winter in pots and just make their comeback, the tops are still quite small.

Yacon is as easy to grow as the so called Jerusalem artichoke, but it tastes way better. The yields are ridiculously high and unlike the Jerusalem artichoke, the tubers are smooth and easy to clean. The knobby part inside is for replanting and the longish tubers which grow around that are eaten.
Once the plant flowers it dies off, it is time to harvest as their sweetness is at the maximum. Yacon is a perennial plant. If you don’t dig it up it will resprout.
If pealed, yacon can be eaten raw, is nice in any vegetable stew or with the Sunday roast lots of possibilities for the inventive cook!. Yacon can be made into a sweet syrup which doesn’t wreck your teeth.
Yacon is seen as a super food and a weight loss aid.  The starches you find in Yacon are not the usual ones eaten in potatoes or bread, they have a unrponouncable name, and are similar to those found in Jerusalem artichokes.
The leaf tea is used to fight diabetes.


Health Benefits:
Yacon Food-Medicine
Tropical Plant Database
Organic Facts

Yacon leaf tea:
natural news

Recipe for Yacon syrup and other recipes:
Yacon Syrup
Yacon syrup (in dept info)
The guardian

This is about the commercial production of yacon syrup: http://cipotato.org/wp-content/uploads/2014/07/1919-Yacon_Syrup.pdf
Spanish resources:
Gastronomia tradiciona Altoandina
Las Buenas Migas

Family: Caryophyllaceae

Height + Width:

Frost Hardiness: Hardy in Katoomba




Country of Origin: Eastern Cape of South Africa


Common names: African Dream Root, Undlela Ziimhlophe (White Ways/Paths), Ubulawu



Share on facebook
Share on twitter
Share on linkedin

Leave a comment

five × 3 =