Botanical Name: Polymnia sonchifolia
Some other names: Peruvian ground apple, Apple of the earth
How to Grow It
Yacon (Polymnia sonchifolia) is a tall, clumping perennial with lush, sunflower-like leaves and stems that reach up to 2 m high. It’s related to sunflowers and Jerusalem artichokes, and you’ll notice a family resemblance in its growth habit.
Climate: Loves subtropical and temperate climates, but will tolerate cooler conditions if winters aren’t too harsh.
Where it grows naturally: Native to the Andes of South America, where it’s been grown for centuries as a staple root crop.
Sun & soil: Prefers full sun for best yields but handles partial shade. Likes deep, loose, well-drained soil, though it will still produce in less-than-ideal spots. It won’t tolerate waterlogged ground for long.
Water: Drought hardy once established, but regular watering will bulk up your harvest.
Planting season: Plant tubers in spring, once the soil has warmed.
Propagation: Couldn’t be easier – plant a chunk of tuber or a crown piece and it’ll reshoot. In frost-prone areas, dig up and store some roots in a cool, dry spot to replant the following spring.
Tip: Yacon will also grow happily in big pots – just refresh the soil yearly, or it’ll become potbound. It’s also attractive enough to sit in an ornamental garden bed and be mistaken for an exotic foliage plant.
Herbal & Nutrient Value
Yacon is surprisingly nutritious for such a carefree plant:
- A good source of vitamins A, B & C, plus minerals like potassium, calcium, magnesium, and iron.
- The tubers are rich in inulin – a type of natural sugar our bodies can’t digest, meaning they’re low-calorie and great for diabetics.
In traditional medicine, Yacon has been used to support digestion, balance blood sugar, and feed healthy gut bacteria thanks to its prebiotic fibres.
Traditional & Home Remedies
Yacón Tea: Made from dried leaves – traditionally consumed in the Andes to reduce blood sugar.
Fresh tuber slices: Eaten raw for digestive support.
Yacón Syrup: Concentrated extract used as a natural sweetener for diabetics.
Using It in the Kitchen
Yacon tubers are crisp, sweet, and refreshing – somewhere between an apple, a nashi pear, and mild watermelon in texture and taste.
- Eat raw: Peel and slice into salads or straight from the garden – kids love them!
- Cooked: Roast, bake, or toss into soups and curries. The skin slips off easily after cooking.
- Storage: Tubers store in the fridge for a couple of weeks, but they taste best fresh.
Simple recipe Ideas
– Raw Crunch Salad: Peel, slice, and mix with apple and lime for a refreshing snack.
– Roasted Yacon Chips: Cut into wedges, drizzle with olive oil, roast until golden and sweet.
– Stir-Fried Shoots: Toss spring shoots in a wok with garlic, soy sauce, and sesame oil for a quick green side.
– Winter Soup Thickener: Grate a tuber into soups and stews for natural sweetness and body.
– Juicer Boost: Add peeled Yacon to the juicer with carrot and ginger for a sweet, hydrating drink.
Other Uses
- Mulch & soil builder: The leafy tops can be cut down and used as mulch, feeding your soil.
- Animal fodder: Chickens, goats, and pigs love the leaves and trimmings.
- Ornamental value: With its tall stems and lush leaves, Yacon looks at home even in a flower garden.
Why it’s a survival plant:
Yacon almost grows itself, returns year after year, and produces huge, low-maintenance harvests of sweet, versatile tubers. Even if you forget about it, you can still dig up treasure every winter.
