Edible Plants of the World

Yacon

It grows in the tropical and subtropical Andes. It is mostly between 900-2,750 m altitude. They can grow up to 3,300 m altitude. It can develop under short and long daylengths. It needs temperatures above 4-5°C. It needs deep rich, well drained soils. In Yunnan.

Also known as:

Arboloco, Aricoma, Aricuma, Bolivian sunroot, Llacon, Jiquima, Jiquimilla, Leafcup yacon, Strawberry jicama

Synonyms

Edible Portion

Where does Yacon grow?

Found in: Andes, Argentina, Asia, Australia, Bolivia, Brazil, Britain, China, Colombia, Ecuador, Europe, Japan, Korea, New Zealand, North America, Peru, Philippines, SE Asia, South America, Taiwan, Tasmania, United States, Venezuela

Notes: It has high oligofructose content. The leaves contain anti-oxidants.

Status: It is a commercially cultivated vegetable.

Growing Yacon

Cultivation: Plants are grown from offsets or slips. Sections about 10-20 cm long are taken from the base of the main stem. Often these have roots attached. They are planted throughout the year as long as there is enough moisture. Earth is mounded up once around the plants.

Edible Uses: The roots are sweet and often eaten raw. Before this they are left for several days in the sun to allow the skin to shrivel. They can be sliced and added to salads. The grated pulp can be squeezed through a cloth to make a drink. The juice can be concentrated to blocks of sugar. They can also be cooked. The main stem is also eaten as a vegetable. The leaves are also eaten.

Production: The crop takes 7 months to mature. Tubers will store in a dark place for several months. A tuber can be 200 cm long, 3-10 cm wide and weigh 2 kg.

Nutrition Info

per 100g edible portion

Edible Part Energy (kcal) Protein (g) Iron (mg) Vitamin A (ug) Vitamin c (mg) Zinc (mg) % Water
Roots - dried - 6.5 - - - - 7.5

References

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