We started growing yacon a few years back. Native to South America, yacon has been around for thousands of years and has some really great health benefits. It tastes a bit like jicama, but sweeter and to be honest better.
Yacon is related to the sunflower. It has a small yellow sunflower looking flower, but has no seeds. When ready, you dig up the root of the plant. Yacon oxides really quickly once you peal off the skin. A little lemon squeezed on top helps slow that down. It can keep for up to 8 months unpeeled. It’s better if you have a cold cellar, which we of course don’t have in Hawaii. But we keep it in the shade and it’s usually eaten or given away way before the 8 months anyway. It can be eaten raw or cooked in a stir fry. You can be make a syrup out of it, although this I haven’t tried. You can also make a tea. It tastes a little like a water chestnut when stir fried. It’s super easy to grow here in Hawaii, and it’s so good for you. I would recommend it to anyone growing a little garden here.
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