Morado Yacón is a productive beautiful new variety. Tubers are purple/red when they are fresh dug and when cured they develop a deep purple/burgundy skin with pink sweet flesh. Morado also starts flowering early September with one inch yellow flowers and purple/green leaves.

The (Smallanthus sonchifolius, syn.: Polymnia edulis, P. sonchifolia) is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. Another name for yacón is Peruvian ground apple, possibly from the French name of potato,pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide.

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The OG Yacón variety that has been propagated in the Pacific North West for the last couple of decades.  A prolific producer of tubers that cure up deep red skin with red flesh around the edges. Crowns can be grown just like a Dahlia plant. You dig it up before first frost save the edible fleshy tubers and save the crown for the following year. We are offering propagation crowns that can be divided. 1/3 of a pound will grow a 4’x4′ bed and yield 10+ pounds of edible tubers. Crowns approximately double in size each year so you only need to buy Yacon once! Then you can gift the tubers to your friends and neighbors. They make beautiful garden companions as well as being edible.

The OG yacón is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. Another name for yacón is Peruvian ground apple, possibly from the French name of potato,pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide.

Commonly called jicama in Ecuador, yacón is sometimes confused with that unrelated plant, which is a bean. The yacón, in contrast, is a close relative of the sunflower and Jerusalem artichoke. The plant produces a perennial rhizome to which are attached the edible, succulent storage roots, the principal economic product of the plant. The rhizome develops just under the surface of the soil and continuously produces aerial shoots. Dry and/or cold seasons cause the aerial shoots to die back, but the plant re-sprouts from the rhizome under favorable conditions of temperature and moisture. The edible storage tubers are large and typically weigh from a few hundred grams to a kilogram or so.

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Crystal Yacón is an extremely productive cultivar that produces very large tubers with a reddish skin and beautiful white flesh.

The yacón is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. Another name for yacón is Peruvian ground apple, possibly from the French name of potato, pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide.

Commonly called jicama in Ecuador, yacón is sometimes confused with that unrelated plant, which is in the pea family. The yacón, in contrast, is a relative of the sunflower and Jerusalem artichoke. The plant produces a perennial rhizome to which are attached the edible, succulent storage roots, the principal economic product of the plant. The rhizome develops just under the surface of the soil and continuously produces aerial shoots. Dry and/or cold seasons cause the aerial shoots to die back, but the plant re-sprouts from the rhizome under favorable conditions of temperature and moisture. The edible storage tubers are large and typically weigh from a few hundred grams to a kilogram or so.

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