Yacon is an excellent plant from the Andes which is starting to be grown commercially in this country. Through the year it grows in height, perhaps to 1.7m tall and may produce yellow flowers, a bit like small sunflowers late in the summer. The leaves are considered edible by some, but I have found them rather bitter with a furry mouth feel, so not that great. The tubers grow larger in late autumn and into the winter as the folliage dies down. The tubers can be quite large with up to 2kg per plant. Above the tubers are a cluster of growing tips which should be stored in dry sand or compost to plant out the next year, or could be immediately replanted with a thick layer of mulch to protect them from frost. One plant can be divided up into a few to give you new plants the following year.
Although it is reported to prefer a sunny position, mine grew better the second year when in a shadier spot. Possibly it was the rain and lack of extreme heat that helped them. A loose soil makes harvesting the roots easier as they snap easily when stuck in heavy soil.
The yacon roots can be stored in a warm room for a few weeks to help develop their sweetness. They can be eaten raw, just peeled and sliced up. Alternatively they can be used instead of a potato, roasted or fried. I have even tried spiralising them. They store in a cool place for a few months.
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