Lesson 6.31.1 YAKON – Harvesting and Food Value

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.31.1 

YAKON – Harvesting and Food Value  

 

Harvesting

At maturity, small yellow flowers will appear rather looking like sunflowers.  Yakon is in fact related to the sunflower family.

hen all the tops have died down the tubers are ready for harvesting. It is, however, advisable to leave them in the ground until at least mid to late winter as the flavour really does improve.  When digging up the tubers be careful to take them out without any damage, as they won’t keep for long otherwise.  They are brittle and easy to break.

When uprooting the plant, you will also notice another set of knobbly tubers at the base of the plant.  This is your propagation material for the next season's planting.  One plant will give you so much for future planting as every eye on the corm will strike into a new plant.  It is advisable to plant the corms straight away at harvesting as they soon become dried out and useless.  Bury them about 5 cm into the ground and they will emerge in their own time, usually around October when the ground starts to warm up.  If you would like to keep your propagating corms for later planting, it is fine to keep them in a styrene box in damp sawdust.  They will tell you that it’s time to plant them as they will simply sprout for you in the box!  Yakon responds best to adequate moisture but as stated before, irrigating is not necessary unless it is extremely dry. There are no viruses that affect yakon and pests generally do not attack it.

 

Food value

So, what does yakon taste like?  Usually, things that grow this easy don’t taste very exciting but for the uninitiated you could be in for a surprise.

 

Yakon is a great substitute for apples.  In the subtropics we tend not to grow apples, and this is where yakon can be used instead.  Left in the ground until spring will make the yakon a sweet treat. Yakon does take a lot longer to cook than apples as it stays crisp after an hour or so of cooking.  Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.


YAKON with fried chicken and broccoli for dinner




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