We started growing yacon a few years back.  Native to South America, yacon has been around for thousands of years and has some really great health benefits.  It tastes a bit like jicama, but sweeter and to be honest better.

Yacon is related to the sunflower.  It has a small yellow sunflower looking flower, but has no seeds.  When ready, you dig up the root of the plant. Yacon oxides really quickly once you peal off the skin.  A little lemon squeezed on top helps slow that down.  It can keep for up to 8 months unpeeled.  It’s better if you have a cold cellar, which we of course don’t have in Hawaii.  But we keep it in the shade and it’s usually eaten or given away way before the 8 months anyway.  It can be eaten raw or cooked in a stir fry.  You can be make a syrup out of it, although this I haven’t tried.  You can also make a tea.  It tastes a little like a water chestnut when stir fried.  It’s super easy to grow here in Hawaii, and it’s so good for you.  I would recommend it to anyone growing a little garden here.



Author: Belle Chai

Farm girl wannabe, enjoying life on the Big Island. We have a small five acre farm along the Hamakua coast. While we have a few crops we grow to sell, we are trying to create a self sustaining lifestyle on our little piece of paradise. I set up this blog initially to help me keep track of different things we grow and how well they're doing, but recently decided to go public with it. I enjoy reading other hobby farm sites, and thought sharing our story a little might inspire others as they have inspired me.

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