2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Yacon (Latin Smallanthus sonchifolius) - a perennial herb of the Asteraceae family, or Asteraceae. Yacon is the closest relative of Jerusalem artichoke and sunflower. The Andes is considered to be the birthplace of the plant. Since ancient times, yacon has been cultivated for its edible sweet roots, the structure and aroma of which resemble a cross between a watermelon and an apple. Today the culture is used not only for food consumption, but also as a medicinal plant, since root tubers are used as a source of fructose sugar, which is necessary for diabetics. By the way, in Brazil, the plant is often called the diabetic potato. Only two varieties are grown in Russia - Yudinka and Bios.
Characteristics of culture
Yacon is a perennial tuberous plant with a height of about 0.8-1.2 m, grown in Russia as an annual. The stem of the yacon is rounded, green, covered with hard hairs over the entire surface, equipped with anthocyanin specks in the upper part. The leaves are large, petiolate, the edges are unevenly serrated, arranged oppositely. The leaf blade is triangular or spear-shaped, pubescent and light on the lower side, dark green on the upper side. The flowers are medium in size, collected in hemispherical baskets, sitting on long sturdy peduncles.
It is still unknown about achenes; it is possible that the yacon does not form them at all. Plants form large rhizomes weighing 700-1200 g, from which thin numerous roots extend. Over time, they increase in size and take on an oval, pear-shaped or fusiform shape. Yacon forms storage organs of two types: root tubers and root crops. Root tubers have a yellowish or brown tint, reach 5-10 cm in diameter, their weight varies from 200 to 900 g. Root crops resemble sweet potato tubers in shape, their flesh is very juicy and crunchy.
Growing conditions
Yacon is not picky about soil conditions, it grows well on any soil, however, to obtain high yields of juicy and tasty tubers, fertile, moderately moist and loose soils are needed. The culture does not accept the culture of saline, heavy, compacted and acidic soils, as well as lowlands with stagnant water and cold air. The location is preferable sunny, light openwork shading is not forbidden. Yacon is tolerant of daylight hours and a wide range of temperatures.
Reproduction and planting
The yacon has completely lost the ability to seed reproduction, therefore, the culture is propagated only vegetatively, or rather, with small root tubers. Yacon roots do not have buds, therefore, they cannot act as planting material. Also, the culture can be propagated by cuttings. In central Russia, root tubers are laid for germination in February. They are disinfected beforehand, otherwise fungal diseases may develop. Then the nodules are cut into several pieces. Parts with damaged buds should not be used, they will not germinate.
Place the planting material in flat containers with a moisture-absorbing cloth or filter paper. A plastic wrap is stretched over the containers or covered with glass. From time to time, the planting material is ventilated, and the paper or cloth is moistened. After about 2-3 weeks, shoots with a height of 1-2 cm are formed from the buds. Then, fragments of nodules with shoots are planted in peat-humus pots filled with a substrate consisting of turf and peat with the addition of universal fertilizer. Seedlings are planted in the ground after 8-9 weeks, but not earlier than June 6-7. Yacon ridges are carefully loosened, fed with Kemira-Universal fertilizer, holes are formed and young plants are planted together with pots.
Care and harvest
Crop care consists in weeding, fertilizing with mineral fertilizers, moderate watering and light hilling. When growing crops in open ground, you can get up to 25 root tubers, the total weight of which reaches 3-5 kg (depending on growing conditions and care). Harvesting is carried out in early September, in warm regions - at the end of September. Root tubers and rhizomes are dug out very carefully, then they are separated and placed in different boxes or containers. Yacon is stored in cellars with high air humidity for 8-10 months. Freshly picked yacon tubers are tasteless, only over time they become sweet and aromatic.
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