The Yacón or Smallanthus Sonchifolius is a perennial plant grown in the Andes. It is known for its crisp, sweet-tasting tuberous root. The texture and flavour have been described as a blend between a fresh apple and watermelon. It has recently been introduced into farmer's markets and natural food stores in the US.
The plant produces 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. Storage roots are large and... View full description
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The Yacón or Smallanthus Sonchifolius is a perennial plant grown in the Andes. It is known for its crisp, sweet-tasting tuberous root. The texture and flavour have been described as a blend between a fresh apple and watermelon. It has recently been introduced into farmer's markets and natural food stores in the US.
The plant produces 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. Storage roots are large and edible.
These edible roots contain insulin, giving it a sweet flavour and making Yacon highly recommended for diabetic patients.
Yukon plants can grow up to 2 meters in height and produce small, yellow inconspicuous flowers at the end of the growing season. Unlike many other root vegetables domesticated by the Incas (ulluco, oca), the Yacón is not photoperiod sensitive, and can produce a commercial yield in the tropics.
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