Inca Yacon

The tubers of this graceful plant have been eaten for over 3500 years by indigenous peoples (such as the Incas) and are an important (easily digestible) source of starch. All sorts of things are baked with the flour, and cookies from Colombia are increasingly popular. In Vietnam, noodles made from Achira are very much loved! The young tubers, cooked or baked, are a delicacy, a good competitor to the potato. With prolonged cooking, the sugars are released and they become truly sweet. Young shoots are a delicacy as a vegetable. Even the seeds are edible!
This wild Canna originates from the subtropical coast and cool valleys of South America, but has now spread all over the world, including Australia. There must be sufficient moisture present, but well-drained. Place them a little out of the wind to keep the leaves intact. The tubers can withstand a little frost, and with a snow cover, they can even survive a harsh winter. When we have harvested the tubers, we cover them in layers with cocopeat, store them just above freezing, and keep them slightly moist. In March, you can bring them back to growth indoors, and from May, they can go outside, but watch out for night frost!

Names:
Latin: Canna edulis, or also Canna indica
Dutch: Incapijlwortel
Also known as: Canna indica
English: Queensland Arrowroot, Indian Shot