Yacon
Yacon (lat. Smallanthus sonchifolius) is a perennial herbaceous plant of the Asteraceae, or Asteraceae, family. Yacon is a close relative of Jerusalem artichoke and sunflower.
The Andes are 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 the root tubers are used as a source of fructose sugar, necessary for diabetics. By the way, in Brazil the plant is often called diabetic potato. Only two varieties are grown in Russia — Yudinka and Bios.
Characteristics of culture
Yacon is a perennial tuberous plant about 0. 8-1. 2 m high, grown as an annual in Russia. The stem of yacon is round, green, covered with hard hairs over the entire surface, and equipped with anthocyanin spots in the upper part. The leaves are large, petiolate, the edges are unevenly serrated and arranged oppositely. The leaf blade is triangular or lance-shaped, pubescent and light on the underside, dark green on the top. The flowers are medium-sized, collected in hemispherical baskets, sitting on long strong peduncles.
It is still unknown about achenes; it is possible that 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 acquire an oval, pear-shaped or spindle-shaped shape. Yacon forms two types of storage organs: root tubers and root vegetables. Root tubers have a yellowish or brown tint, reach 5-10 cm in diameter, their weight varies from 200 to 900 g. Root vegetables are shaped like sweet potato tubers, their pulp is very juicy and crispy.
Growing conditions
Yacon is not picky about soil conditions and grows well in any soil; however, to obtain high yields of juicy and tasty tubers, fertile, moderately moist and loose soils are required. The culture does not accept saline, heavy, compacted and acidic soils, as well as lowlands with stagnant water and cold air. A sunny location is preferable; light openwork shading is not prohibited. Yacon is tolerant of day length and a wide range of temperatures.
Reproduction and planting
Yacon has completely lost its ability to reproduce by seed, so it is propagated only vegetatively, specifically by small root tubers. Yacon roots do not have regenerative buds, so they cannot be used as planting material. Yacon can also be propagated by cuttings. In central Russia, root tubers are set aside for germination in February. They are disinfected beforehand to prevent the development of fungal diseases. The tubers are then cut into several pieces. Pieces with damaged buds should not be used, as they will not germinate.
The planting material is placed in flat containers lined with absorbent cloth or filter paper. Polyethylene film is stretched over the containers or they are covered with glass. The planting material is periodically aired, and the paper or cloth is moistened. In approximately 2-3 weeks, shoots 1-2 cm tall will form from the buds. Then, the tuber fragments with shoots are planted in peat-humus pots filled with a substrate consisting of turf and peat with the addition of a general-purpose fertilizer. The seedlings are planted in the ground after 8-9 weeks, but not earlier than June 6-7. The beds for the yacon are thoroughly loosened, fertilized with Kemira-Universal fertilizer, holes are dug, and the young plants are planted together with their pots.
Care and Harvesting
Care consists of weeding, fertilizing with mineral fertilizers, moderate watering, and light hilling. When grown outdoors, up to 25 root tubers can be harvested, with a total weight of 3-5 kg (depending on growing conditions and care). Harvesting takes place in early September, or in warmer regions, in late September. The tubers and rhizomes are dug up very carefully, then separated and placed in separate boxes or containers. Yacon is stored in cellars with high humidity for 8-10 months. Freshly picked yacon tubers are tasteless; only with age do they become sweet and aromatic.
