About 8 months ago I noticed an interesting looking plant with large furry leaves that had started growing in our garden. It had obviously been planted before we moved in and lay dormant until conditions were just right for it to burst forth from the ground.
The Yacón is still an unfamiliar food plant to many gardeners, but its popularity is rapidly increasing due to it being quite hardy, adaptable to a variety of soils and climates and with a unique flavour.
The Yacón is yet another one of South America’s gifts to the food world. It is a root crop that has an incredibly sweet and crispy tuber that can be eaten raw or be prepared in a multitude of ways. In a sub-tropical climate like ours, we have a long growing season and it can be considered to be a perennial. When we harvested our Yacón, the leaves had started to die off. We made this short video to show you the difference between the edible tubers and the parts of the root that can be divided and replanted to make more Yacon plants!
I couldn’t resist peeling it straight away and tasting it for the first time. It was exactly how it had been described from internet searches I had done – juicy, with a delicate crunch, a sort of ‘underground pear or apple’.