Yacon Rhizomes
SOLD OUT, BACK IN WINTER 2025
Yacon, Smallanthus sonchifolius, supplied as whole, dormant rhizomes.
Upon receipt put rhizomes into damp leaf mould or fine bark/wood chips and store until spring. When eyes begin to sprout you can slice off some of the plump side shoots to multiply your plant. If there’s a little rot don’t fret, plants will grow from the smallest eye. In warmer climates you can plant straight into your growing position.
South American native perennial producing large, sweet, crisp tubers in Autumn. Plants grow up to 2m tall and have large, ornamental, grey, velvety leaves. Plants die back after frost, which is the best time to harvest, remove edible storage tubers, replant rhizomes in rich, deep soil, water well.
Tubers are rich in inulin, a prebiotic sugar. They can be juiced and reduced into a syrup, eaten fresh in sweet or savoury dishes, or quickly roasted. To store place newly dug tubers in a dry, airy position until the skin toughens and tubers are slightly bendy.
SOLD OUT, BACK IN WINTER 2025
Yacon, Smallanthus sonchifolius, supplied as whole, dormant rhizomes.
Upon receipt put rhizomes into damp leaf mould or fine bark/wood chips and store until spring. When eyes begin to sprout you can slice off some of the plump side shoots to multiply your plant. If there’s a little rot don’t fret, plants will grow from the smallest eye. In warmer climates you can plant straight into your growing position.
South American native perennial producing large, sweet, crisp tubers in Autumn. Plants grow up to 2m tall and have large, ornamental, grey, velvety leaves. Plants die back after frost, which is the best time to harvest, remove edible storage tubers, replant rhizomes in rich, deep soil, water well.
Tubers are rich in inulin, a prebiotic sugar. They can be juiced and reduced into a syrup, eaten fresh in sweet or savoury dishes, or quickly roasted. To store place newly dug tubers in a dry, airy position until the skin toughens and tubers are slightly bendy.
SOLD OUT, BACK IN WINTER 2025
Yacon, Smallanthus sonchifolius, supplied as whole, dormant rhizomes.
Upon receipt put rhizomes into damp leaf mould or fine bark/wood chips and store until spring. When eyes begin to sprout you can slice off some of the plump side shoots to multiply your plant. If there’s a little rot don’t fret, plants will grow from the smallest eye. In warmer climates you can plant straight into your growing position.
South American native perennial producing large, sweet, crisp tubers in Autumn. Plants grow up to 2m tall and have large, ornamental, grey, velvety leaves. Plants die back after frost, which is the best time to harvest, remove edible storage tubers, replant rhizomes in rich, deep soil, water well.
Tubers are rich in inulin, a prebiotic sugar. They can be juiced and reduced into a syrup, eaten fresh in sweet or savoury dishes, or quickly roasted. To store place newly dug tubers in a dry, airy position until the skin toughens and tubers are slightly bendy.