yacon

Splitting the rhizomes

I start my yacon off from February onwards by splitting the previous year’s rhizomes, cutting off the growing nodules so that they have one or two growing tips. They can be surprisingly small (but then think how small a tomato seed is and then consider the size of the matured plant).

Planting in pots

I plant these individually into pots (or bags if they are to be sold) and keep some in a propagator and the rest in places where it is light, not too cold and out of the way of the ever-present mice (those blighters will burrow into anything).

I find that the plants aren’t really ready for planting out until late April/early May. Certainly after the last frosts have been and gone.

Planting out

But when they are a few inches high (4” – 6”) I plant them out in a sunny spot. Yacon prefers full sun and well-drained soil, though I have been quite successful in some of the shadier spots in the garden.

The cuttings should be spaced about 3-4 feet apart. The full grown plant can be about 5 feet tall.

Water the yacon regularly, keeping the soil consistently moist but not waterlogged.

If you are a well-organised gardener (I’m not), fertilize your plants every 3-4 weeks with a balanced fertilizer.

Yacon is a vigorous grower and really takes off in August, so be prepared to provide support for the plants as they grow. I grow quite a number so I build a sort of structure around them with bamboo and the long cuttings from my vigorous bay tree. The high winds in recent years can do a lot of damage.

Check from time to time that the base of the plant is covered by earth as these can become exposed and become prone to disease.

Harvesting

Harvest the tubers in late autumn, after the first frost. Ideally you do this on one of those crisp dry autumn days with a blue sky and some residue of heat from the low winter sun. Be careful how you dig as the tubers can be very large and can spread radially from the base of the plant as well as pointing downwards. I am usually on my hands and knees doing this, loosening the earth to avoid damaging the tubers

Separate the tubers from the rhizomes as you go. It is important to allow the tubers and the rhizomes to dry before storing and I usually keep about six inches of stem above the rhizome as that is the prime location for rot to start getting in

Storage

Tubers

I usually store my yacon tubers in buckets in dry sand until I need them. They store for up to a year but are at their optimum during the first six months or so. Obviously you deal with any damaged tubers first but given that they are so plentiful this isn’t usually a big deal. I use any left over by the end of the season to make yacon syrup.

Rhizomes

Th rhizomes will be the basis of next year’s crop so they need to be looked after well. They are prone to rot so it is a good idea to get rid of as much wet earth as possible and to leave six inches or so of stalk on them. I try to keep them whole to avoid disease (with varying degrees of success). I am fortunate as I have the space for storage so I keep them in large containers in dry multipurpose compost (the cheapest I can find usually). I did have one very bad year when I tried storing them in sawdust from a local woodworker – I don’t advise this at all. Luckily a neighbour of mine had kept her rhizomes in a bucket covered with nothing but a cloth and I was able to use a few of those.

Culinary uses of yacon

Yacon is well known for its sweet taste and crisp texture, making it versatile in various dishes. Here are some examples of its culinary uses:

1. Salads: Yacon adds a unique flavor and crunch to salads. You can slice or julienne it and toss it with greens, nuts, seeds, and a light vinaigrette for a refreshing salad.
   
2. Salsas and Relishes: Yacon can be used to make salsas or relishes. Combine diced yacon with tomatoes, onions, peppers, coriander, lime juice, and spices to create a flavourful accompaniment to grilled meats or fish.
   
3. Stir-Fries and Sautees: Yacon can be incorporated into stir-fries and sautéed dishes. Its crisp texture holds up well to cooking, and its natural sweetness complements savory ingredients like meats, vegetables, and sauces.
   
4. Pickling: Yacon can be pickled to preserve its freshness and add tanginess. Pickled yacon can be enjoyed as a side dish or used to add flavor to sandwiches and wraps.
   
5. Smoothies and Juices: Yacon can be blended into smoothies and juices to add natural sweetness and a hint of earthy flavour. Combine yacon with fruits like bananas, berries, and mangoes for a nutritious and refreshing beverage.
   
6. Desserts: Yacon can be used in desserts as a natural sweetener. You can use yacon syrup as a healthier alternative to sugar in baking recipes like cakes, muffins, and cookies. Yacon can also be caramelized and used as a topping for desserts like ice cream and yogurt.
   
7. Chutneys and Compotes: Yacon can be cooked down into chutneys or compotes, which can be served alongside meats or cheeses, or used as a topping for bread or crackers.
   
8. Raw Snacks: Yacon can be eaten raw, much like a fruit. Its sweet, juicy flesh makes it a delightful snack on its own.

Yacon and Sesame Chicken Stir-Fry

Servings: 4

Ingredients:

• 400g boneless, skinless chicken breast or thighs, thinly sliced
• 1 medium yacon tuber, peeled and julienned (put in lemon or lime juice to avoid it oxidising)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tablespoons cashew nuts
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• A thumb-sized piece of grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon yacon syrup (alternatively: honey or brown sugar)
• 1 tablespoon rice vinegar
• 1 teaspoon cornflour
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish
• Cooked rice or noodles for serving

Instructions:

Prepare the Sauce:

• In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, yacon syrup (or honey or brown sugar), rice vinegar, and cornflour until well combined. Set aside.

Stir-Fry Chicken:

• Heat one tablespoon of vegetable oil in a large frying-pan or wok over medium-high heat.
• Add the thinly sliced chicken to the frying-pan and stir-fry until it’s cooked through and slightly browned. This should take about 5-6 minutes.
• Once cooked, transfer the chicken to a plate and set aside.

Stir-Fry Vegetables:

• In the same frying-pan or wok, add the remaining tablespoon of vegetable oil.
• Add minced garlic, the ginger and sliced onions to the frying-pan and cook for 2-3 minutes until the onions become translucent.

Add Yacon and Bell Peppers:

• Add the julienned yacon, sliced red bell pepper, and sliced yellow bell pepper to the frying-pan.
• Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp.

Combine Chicken and Sauce:

• Return the cooked chicken to the frying-pan with the vegetables.
• Add the cashew nuts
• Pour the prepared sauce over the chicken and vegetables in the frying-pan.

Finish Cooking:

• Stir well to coat the chicken and vegetables evenly with the sauce.
• Allow the mixture to simmer for an additional 2-3 minutes until the sauce has thickened slightly.

Adjust Seasoning and Garnish:

• Taste the stir-fry and adjust seasoning with salt and pepper if necessary.
• Garnish the dish with sesame seeds and sliced green onions for added flavour and texture.

Serve:

• Serve the Yacon and Sesame Chicken Stir-Fry hot over a bed of cooked rice or noodles.

Any Questions?