Smallanthus sonchifolius - Earth Pear or Yacón

Smallanthus sonchifolius, also known as earth apple, produces edible tubers whose white flesh has a granular texture reminiscent of a pear. It can be eaten raw or cooked, in savoury or sweet dishes. It is a non-hardy perennial that is grown as an annual in our climates. Plant from mid-May for a harvest in October-November.

The earth apple belongs to the Asteraceae family, like dahlias whose roots are similar. This tuberous perennial plant is native to South America. it is a non-hardy perennial that is grown as an annual in our climates. In summer, it produces yellow flower heads, which are small compared to its large triangular leaves. It needs space to grow as it can reach a height and width of 1.5m (5ft). The plant will provide shade to its neighbours.

It has a mildly sweet flavour and granular texture. It can be eaten both raw and cooked in savoury and sweet dishes. When eaten raw, it adds a crunchy texture to salads or fruit salads. It can be cooked like potatoes: boiled, steamed, sautéed, roasted in the oven, etc. In desserts, it pairs particularly well with chocolate. Like Jerusalem artichokes, it is rich in inulin and low in calories.

Harvesting: it should be harvested when the leaves wither after the first frosts, around October-November. Wait as long as possible, as the tubers form in short days. Gently lift the entire roots with a fork and harvest the tubers. Let them dry out for a few hours on the ground in dry weather.

Storage: it can be stored very well for several months. Store the tubers like potatoes, in a cool and dry place, protected from light. Storage in dry sand is ideal. The tubers become slightly sweeter over time. Store the remaining roots under the same conditions if you want to multiply them by division in the following spring.

Gardener's tip: we recommend mulching the soil with successive layers of grass clippings, if possible mixed with dead leaves.