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Yacon (Smallanthus sonchifolius) is a perennial plant native to South America that is grown for its edible roots and leaves. The yacon plant grows to a height of about 2 to 3 feet and has large, heart-shaped leaves. The roots of the yacon plant are long and tuberous, and they are the part of the plant that is typically eaten.
Yacon roots have a sweet, slightly fruity taste and are often eaten raw or used to make juice, syrup, or other sweet products. The leaves of the yacon plant are also edible and are sometimes used in salads or cooked like other leafy greens.
Yacon is known for its high content of fructooligosaccharides (FOS), a type of sugar that is not digestible by the human body. This makes yacon a low-calorie sweetener that is often used as a sugar substitute in foods and drinks.
To harvest yacon, follow these steps:
Wait until the yacon plant is well-established and the roots are at least 6 inches in diameter. This typically takes about 6 to 9 months.
Carefully dig up the yacon roots using a shovel or garden fork, taking care not to damage the roots.
Wash the roots thoroughly to remove any dirt or debris, and then slice off the edible part of the root. The remainder of the root can be discarded or composted.