Smallanthus sonchifolius Red Yacon - Earth Pear

The Earth Apple or Yacon, in Latin Smallanthus sonchifolius, is a root vegetable, very ancient, consumed in Peru for centuries, hence its common name of "Inca Root". This tuberous perennial, with a hardiness not exceeding -5°C (23°F), is cultivated as an annual and requires the bulbs to be dug up before winter. Red Yacon produces numerous tubers weighing 300 to 400 grams, with elongated shape and red skin. This fleshy vegetable, with its granular texture and white flesh, resembles that of a pear. Rich in water, the Incas used it as a refreshing juice. The sweet-tasting roots contain a very low-calorie natural sweetener. In the vegetable garden, in a warm and sunny location, red Yacon is grown in good garden soil, which is rich and light. Regular watering is necessary during the summer. This can be limited by mulching around the plants. The young Yacon plants are ideally planted from mid-May to mid-June, and the harvest takes place when the tubers are fully ripe from October to November, before the heavy frosts.

The earth apple belongs to the Asteraceae family, like Dahlias which have similar roots. This tuberous perennial plant, native to South America, is frost-sensitive and is grown as an annual in our climates. During the summer, the earth apple produces yellow flowers in heads, similar to sunflowers but smaller. They are borne at the top of hairy stems above a foliage composed of large triangular leaves. In the vegetable garden, allow for ample space, as Yacon can reach a height and width of 1.50 m (5ft)! This vigorous growth also means that the earth apple will shade neighboring plants.

In terms of cooking, Yacon, with its subtly sweet flavor and granular texture similar to a pear, can be eaten raw or cooked, in both savory and sweet dishes. Raw, it adds crunchiness to raw vegetable salads or fruit salads. If you want to cook it, it can be prepared 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 insulin and low in calories. Additionally, the leaves can be stuffed like cabbage leaves or dried for infusion (Yacon tea).

Harvesting: Yacon is a short-day plant. Tuber formation generally begins in September-October, when the foliage turns yellow. To allow for complete maturation, it is necessary to leave the tubers in the ground. In November, they are harvested when the leaves wilt after the first frost. Carefully, using a fork or a spade, dig up the entire stump and harvest the tubers. Let them dry for a few hours on the ground in dry weather.

Storage: The earth apple stores very well for several months. Store the tubers, like potatoes, in a cool and dry place, protected from light, in dry sand. The earth apples become slightly sweeter over time. Store the rest of the stump in the same conditions if you want to multiply it by division in the following spring.

Gardener's tip: Although the plant provides ground cover, we recommend mulching the soil to keep it moist and reduce weed growth, especially at the beginning of cultivation. This can be done with thin successive layers of grass clippings, preferably mixed with dead leaves.