Peruvian Ground Apple
Eat it raw, dry it, roast it or use it in smoothies. However you use it, the yacon roots, often known as Peruvian ground apples, pack a punch. The low calorie, sweet tasting roots look like sweet potatoes, but have a texture like water chestnuts. Their taste has been described as more like apples, watermelon or celery.
Peter Nitzsche, Rutgers University Agriculture Extension agent, thinks they have potential in the U.S. “I started working with the crop about 3 years ago, looking at it as a way to expand options for small growers,” says Nitzsche. “I thought it might offer another crop for winter farmers’ markets. There are a limited number of varieties that can be stored and sold through the winter.”
Yacons are grown commercially in Peru and in a province of China, but are still relatively unknown in the U.S. Unlike their relative the Jerusalem artichoke, they won’t overwinter where the ground freezes solid. They are propagated by dividing the rhizomes and starting them indoors 4 to 6 weeks before the last frost. Once they emerge, the plants can reach 4 to 7 ft. tall.
Nitzsche recommends letting the plant grow as long as possible for maximum yield. However, the crop should be harvested before a hard freeze. He advises taking care with the delicate roots when digging them out of the ground. Once out of the ground, they can be separated from the rhizome, washed and stored.
“We are starting to work with mechanical methods of digging them,” says Nitzsche. “A potato harvester has worked well in sandy ground. If planted in heavy clay silt loam, they need to be harvested before it rains.”
It is suggested that the roots be stored for at least a month before eating. Nitzsche says they can be stored for several months at 40 degrees with high humidity. The rhizomes should be stored at 40 to 50 degrees and kept damp for replanting in the spring.
“Our yields have been anywhere from 3 to 7 lbs. per plant, depending on variety,” says Nitzsche. “Bekya seem to have the highest yield and the best flavor. Early White has decent yields and good flavor.”
He notes there are a limited number of varieties of yacons, and most rhizome sources are marketed simply as yacons.
“Cultivariable is the one source we found that sells by varieties (www.cultivariable.com),” says Nitzsche. “Once you acquire some rhizomes, you can multiply them rapidly. Each rhizome becomes 10 to 20 for replanting the following spring.”
Contact: FARM SHOW Followup, Peter Nitzsche, Department of Agriculture and Natural Resources, Cooperative Extension of Morris County, P.O. Box 900, Morristown, N.J. 07963 (ph 973 285-8304; nitzsche@njaes.rutgers.edu).
Click here to download page story appeared in.
Click here to read entire issue
Peruvian Ground Apple FARM HOME Food Eat it raw dry it roast it or use it in smoothies However you use it the yacon roots often known as Peruvian ground apples pack a punch The low calorie sweet tasting roots look like sweet potatoes but have a texture like water chestnuts Their taste has been described as more like apples watermelon or celery Peter Nitzsche Rutgers University Agriculture Extension agent thinks they have potential in the U S “I started working with the crop about 3 years ago looking at it as a way to expand options for small growers ” says Nitzsche “I thought it might offer another crop for winter farmers’ markets There are a limited number of varieties that can be stored and sold through the winter ” Yacons are grown commercially in Peru and in a province of China but are still relatively unknown in the U S Unlike their relative the Jerusalem artichoke they won’t overwinter where the ground freezes solid They are propagated by dividing the rhizomes and starting them indoors 4 to 6 weeks before the last frost Once they emerge the plants can reach 4 to 7 ft tall Nitzsche recommends letting the plant grow as long as possible for maximum yield However the crop should be harvested before a hard freeze He advises taking care with the delicate roots when digging them out of the ground Once out of the ground they can be separated from the rhizome washed and stored “We are starting to work with mechanical methods of digging them ” says Nitzsche “A potato harvester has worked well in sandy ground If planted in heavy clay silt loam they need to be harvested before it rains ” It is suggested that the roots be stored for at least a month before eating Nitzsche says they can be stored for several months at 40 degrees with high humidity The rhizomes should be stored at 40 to 50 degrees and kept damp for replanting in the spring “Our yields have been anywhere from 3 to 7 lbs per plant depending on variety ” says Nitzsche “Bekya seem to have the highest yield and the best flavor Early White has decent yields and good flavor ” He notes there are a limited number of varieties of yacons and most rhizome sources are marketed simply as yacons “Cultivariable is the one source we found that sells by varieties www cultivariable com ” says Nitzsche “Once you acquire some rhizomes you can multiply them rapidly Each rhizome becomes 10 to 20 for replanting the following spring ” Contact: FARM SHOW Followup Peter Nitzsche Department of Agriculture and Natural Resources Cooperative Extension of Morris County P O Box 900 Morristown N J 07963 ph 973 285-8304; nitzsche@njaes rutgers edu
To read the rest of this story, download this issue below or click
here to register with your account number.
