Yacon, also known as Sunroot, is a large perennial plant with flowers similar to sunflowers and Jerusalem artichokes. It is grown for its roots and tubers. It grows best in sub-tropical and tropical areas. It can be grown as an annual in cooler temperate areas. The plants die down after frosts, but the roots are sweeter after a chill. To store, dig up the roots leave to dry out for a couple of days in the sun. Store in a dry, cool and dark place with good ventilation. Any roots left in the ground will grow the following year. However, the shoots and plants will be killed by frosts in cold areas.
Large Yacon roots can be washed chopped or sliced and eaten raw in salads. Sprinkle with lemon juice to prevent the cut surfaces from browning. The roots can be steamed, boiled, baked or roasted. They can also be chopped and sliced and used in stir fry dishes.
Seed Depth: Plant sprouting root and tubers at a depth of about 4 cm (1 1/2 inches), Add mulch to keep the soil moist and to stop weeds. Best planted at soil temperatures between 10-25 degrees C (50-75 degrees F).
Space between plants: Space plants about 100 cm (3 feet) apart.
Harvest Time: Harvest in about 25 weeks. You can remove a few tubers at time from the base of the plant without digging the whole plant up
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