Inca Yacon

The tubers of this graceful plant have been eaten by indigenous people (for example, the Incas) for over 3,500 years and are an important (easily digestible) source of starch. The flour is used to bake all sorts of things, and biscuits from Colombia are becoming increasingly popular. In Vietnam, Achira noodles are very popular! The young tubers are a delicacy when boiled or fried, making them a good alternative to potatoes. When cooked for a long time, the sugars are released and they become really sweet. Young shoots are also a delicacy as a vegetable. Even the seeds are edible!

 
This wild Canna is originally found on the subtropical coast and in the cool valleys of South America, but has now spread all over the world, including Australia. There must be sufficient moisture, but the soil must also be well-drained. Place it slightly sheltered from the wind to keep the leaves intact. The tubers can withstand light frost and, with snow cover, even a harsh winter. After we have harvested the tubers, we cover them in layers of cocopeat, keep them just above freezing and slightly moist. In March, you can bring them back indoors to grow, and from May they can go outside—watch out for night frost!

Names:

• Latin: Canna edulis, or also Canna indica
• Dutch: Inca arrowroot
• Also known as: Canna indica
• English: Queensland Arrowroot, Indian Shot