The Yacón Tuber

I’m not trying to show off here…

But our Yacón harvest this year is phenomenal!
If you are new to the Yacón, let me share the link where you can read about this easy to grow and store, high-yielding, supernutritious and crunchy like an apple, Yacón root (pronounced ya-kon).

We have had a few nippy nights these last weeks and the once vibrant, green Yacón plants turned black almost overnight.

So it was time to uplift the crowns and harvest the tubers. There is something very special about going into our healthy soil with bare hands and finding tubers of all different sizes and shapes. They are surprisingly fragile and easily break or scratch when they are fresh.

I give them a clean-up with a garden hose and then bring them inside to ‘cure’ for a couple of weeks. (By the way… this is only one-fifth of our harvest! As I said, I’m not trying to show off.)

And then it’s time to enjoy them:
* fresh – in yoghurt or a salad, or just as a snack
* dried
* turned into a sweet syrup
* stir-fried, baked or roasted

The calorie content is very low, because it has a special type of sugar, a sugar that cannot be digested by humans, called Fructooligosaccharides (FOS).
FOS have huge benefits on human health, that is because FOS are considered soluble dietary fiber (SDF). SDF is a type of sugar that is not absorbed but rather fermented in our gut, a synonym of SDF is called prebiotic, and Yacón has the highest known natural contents of FOS.
Pre-biotics directly nourish and strengthen the good bacteria in our guts, boosting a series of healthy processes in the body.

The crowns are safely stored in the shed; tucked together in a box with some sawdust as a protection. I will plant them out in spring and so the cycle continues!

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