Yacon

Grown for its large, edible tuberous roots.

Harvest season: Autumn to early Winter.

Flowering season: Late summer to early Autumn, produces small, sunflower-like flowers.

Uses: The tubers are sweet and crunchy, eaten raw, juiced, or cooked. They are a great source of prebiotic fiber. A sweet syrup can also be made from the tubers.

Soil type: Prefers fertile, well-drained soil with a slightly acidic to neutral pH. Thrives in full sun but can tolerate partial shade.

Average height and width: Grows to 1.5–2 meters tall with a spread of 45–60 cm.

Another of the 'Lost crops of the Incas'. Native to the Andes, Yacon is a perennial plant grown for its sweet, tuberous roots. Known as "ground apple" or "Andean sweet root," it was cultivated by the Incas for its nutritious and hydrating properties. Its crisp, sweet tubers can be eaten raw or cooked and are becoming increasingly popular for their health benefits.