Botanical Name: Dioscorea species
Some common cultivars: alata, bulbifera, cayenensis, dumetorum, esculenta, opposita, rotundata, trifida.
How to Grow It
There are many yam species (Dioscorea spp.), grown across the tropics and subtropics, and even into some cooler climates with the right varieties. The most common edible types include D. alata (purple yam), D. bulbifera (air potato), D. opposita (Chinese yam), and D. rotundata (white yam).
Yams are climbing perennials, with long, vining stems that will happily twine up fences, trees, or trellises. The foliage is lush and ornamental, giving the garden a tropical feel while those giant tubers quietly bulk up underground.
Climate: Most yams thrive in tropical and subtropical regions, but varieties like Chinese yam can be grown in cooler temperate areas.
Sun & soil: Full sun to part shade works fine, though sun means faster growth. They love deep, loose, fertile soil, but really, they’ll grow in almost anything if they can get their roots down.
Water: Very drought hardy once established. Growth really takes off with regular rain or irrigation.
Best time to plant: In spring or the start of the wet season.
Propagation: Easiest by planting chunks of tuber or crown pieces. Any root or tuber with an “eye” will sprout. You can also take tip cuttings early in the season, and some species produce bulbils (small “air potatoes”) you can replant.
A note on invasiveness: Some yam varieties (especially D. bulbifera) have become seriously invasive in parts of the world, especially the southern U.S. Check your variety before planting and think about containment (e.g., plant in a controlled spot or use trellising).
Herbal & Nutrient Value
Yam is not just a belly-filler – it’s genuinely nutritious too.
- The tubers are rich in carbohydrates for energy and contain good levels of vitamins A & C.
- They’re a solid source of potassium (great for heart health and blood pressure balance) and minerals like calcium, magnesium, and phosphorus.
- Some species are used in traditional medicine for everything from digestive complaints to hormone balance. Chinese yam, for example, has been used as a tonic herb in traditional Chinese medicine for centuries.
Traditional & Home Remedies
Wild yam tea (D. villosa): Simmer dried root for digestive cramps.
Poultices: Yam mash used in folk medicine for joint pain.
Yam decoction: Consumed for energy and convalescence in Asia.
Using It in the Kitchen
Yams are hugely versatile in the kitchen.
- Tubers: Most need peeling before use. Some are safe raw, but many need cooking to neutralize natural toxins—especially bitter or wild varieties.
- Texture & taste: Similar to potato but a little more earthy and complex, with some varieties having a lovely sweetness (purple yam in particular).
- Bulbils: Some yams, like D. bulbifera, produce “air potatoes” (little aerial tubers). Some are edible delicacies; others are bitter or even toxic unless cooked – so know your variety.
Storage: Tubers will keep for months if stored like sweet potatoes – in a cool, dry, dark place.
Simple recipe ideas
– Simple Yam Chips: Slice thin, toss with oil and salt, and bake until crisp.
– Yam & Coconut Curry: Dice yam, simmer in coconut milk with turmeric, ginger, and greens.
– Mashed Yam: Boil and mash with butter, garlic, and a dash of nutmeg for a sweeter twist on mashed potatoes.
– Purple Yam Dessert (Ube Style): Mash boiled purple yam with condensed milk for a Filipino-style sweet spread.
– Yam Stir-Fry: Parboil chunks, then toss in a wok with soy, ginger, and veg for a hearty side dish.
Other Uses
- Animal fodder: The vines and trimmings are happily eaten by goats and pigs.
- Soil builder: The dense foliage can be chopped and dropped as mulch, improving soil over time.
- Ornamental value: With its twining vines and heart-shaped leaves, yam doubles as an attractive “living screen” in the garden.
Why it’s a survival plant:
Yams are incredibly resilient, long-lived, and generous. One planting can keep producing year after year, and the tubers are a true calorie crop – the kind of food you could live on in a pinch.
