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Fri, 25 May, 2012
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? Yacón |
Roots of Yacón
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| Scientific classification |
| Kingdom: |
Plantae
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| Division: |
Magnoliophyta
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| Class: |
Magnoliopsida
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| Order: |
Asterales
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| Family: |
Asteraceae
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| Genus: |
Smallanthus
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| Species: |
S. sonchifolius
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Smallanthus sonchifolius
( Poeppig and Endlicher) H. Robinson |
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Synonyms |
| Polymnia sonchifolia Poeppig and Endlicher |
The Yacón is a perennial plant grown in the Andes for its crisp, sweet-tasting tuberous root. The root is composed mostly of water and oligofructans. It has recently been introduced into farmer's markets and natural food stores in the US.Although sometimes confused with jicama, yacón is actually a close relative of the sunflower and Jerusalem artichoke. The plants produce two types of roots: propagation roots and storage roots. Propagation roots grow just under the soil surface and produce new growing points that will become next year's aerial parts. These roots resemble Jerusalem artichokes. Storage roots are large and edible.These edible roots contain inulin, an indigestible sugar, which means that although they have a sweet flavour, the roots contain no calories.Yacón plants can grow to over 2 meters in height and produce small, yellow inconspicuous flowers at the end of the growing season. Unlike many other root vegetables domesticates by the Inca (ulluco, oca), the yacón is not photoperiod sensitive, and can produce a commercial yield in the tropics.
 Yacón Culture - Contents
Yacón can easily be grown in home gardens in climates with only gentle frosts. It grows well in southern Australia, Tasmania and New Zealand, where the climate is mild and the growing season long.Propagation roots with growing points can be planted in a well-dug bed in early spring, near the time of the last expected frost. While aerial parts are damaged by frost, the roots are not harmed unless they freeze solid. Yacón is a vigorous grower much like Jerusalem artichokes. The plants grow best with fertilization.After the first few frosts the tops will die and the plants are ready for harvest. It is generally best to leave some in the ground for propagating the following spring. Alternatively, the propagating roots can be kept in the refrigerator or buried away from frost until spring. While usable-sized roots develop fairly early, they taste much sweeter after some frost.
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