Yacón (Smallanthus sonchifolius)

Yacón (Smallanthus sonchifolius) – “Apple of the Earth” 🌿

Yacón is a unique and highly productive root crop grown for its large, crisp, juicy edible tubers. Native to South America, this incredible plant produces sweet underground tubers often described as tasting like a blend of apple, pear, and watermelon. The tubers can be eaten fresh, cooked, dried, or made into syrup.

Unlike potatoes or sweet potatoes, Yacón tubers are naturally rich in fructooligosaccharides (FOS) and inulin, which are prebiotic fibers that feed beneficial gut bacteria and are not fully digested like regular sugars. Because of this, Yacón has been studied for its potential to support healthy digestion, gut health, blood sugar balance, and weight management.

Yacón plants grow large and lush, often reaching 6–8 feet tall, with broad green leaves and small sunflower-like blooms. In warm weather and rich soil, they can produce heavily in one growing season.

How to Grow:
Plant in full sun to partial shade in rich, well-draining soil after all danger of frost has passed. Space plants about 2–3 feet apart. Keep soil consistently moist but not waterlogged. Yacón thrives in warm temperatures and will continue growing until frost.

Harvesting:
Harvest after the first frost when the top growth dies back. Dig carefully to avoid damaging the sweet edible tubers underground.

Perennial Potential in Arkansas (Zone 7):
Yacón can act as a perennial with protection. In hard winters, apply 6–12 inches of mulch such as straw, leaves, or wood chips over the crown to help it survive. Crowns can also be dug and stored much like sweet potatoes and replanted in spring.

Important:
The large sweet tubers are mainly for eating. The crowns/rhizomes near the stem are the parts saved for propagation and replanting.

A great addition to any food forest, permaculture system, or survival garden.