She leads Kitchn's fabulous editorial team to dream up everything you see here every day. The rhizome develops just under the surface of the soil and continuously produces aerial shoots. Restaurante Punta Diamante suppporting us! This enables the plant to capture and funnel the minimal rain available towards the core of the plant. And this is what keeps us doing what we do! Today we changed 3 more University students lives forever! But they don’t have the edible root of the yuca, and are commonly confused. Both are part of the subkingdom Tracheobionta, or vascular plants, and … Their texture and flavour are very similar to jícama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. Yacon should be planted in a well-dug bed in early spring, near the time of the last expected frost. A study published in October 2011 in "Chemico-Biological Interactions" found that diabetic rats supplemented with yacon root daily showed lower levels of fasting plasma triacylglycerol, a triglyceride, and LDL cholesterol. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters. After harvest tubers left in the sun to harden taste much better than those eaten immediately. It will not reproduce from the tubers which, if not harvested, rot in the ground providing fertilizer for following crops. Yucca is the common name for the more than 40 species of plants in the Yucca genus. We went to lunch last week and had some crispy fries with our sandwich – but they weren’t made out of potato. The yacón, in contrast, is a close relative of the sunflower and Jerusalem artichoke. It grows well in Kathmandu, Nepal and southern Australia (including Tasmania) and New Zealand, where the climate is mild and the growing season long. Yacon root comes from the Smallanthus sonchifolius plant native to South America. Another fantasic Sailfest day - Rally Round the Rock! She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. From Wikipedia: “Yuccas are widely grown as ornamental plants in gardens. Yacón is a vigorous grower much like Jerusalem artichokes. Consequently they provide only about one third the calories of sugar. Yucca is a genus of perennial shrubs and trees in the family Asparagaceae, subfamily Agavoideae. Someone should probably let the restaurant know…. The tubers contain fructooligosaccharide, an indigestible polysaccharide made up of fructose. Its 40–50 species are notable for their rosettes of evergreen, tough, sword-shaped leaves and large terminal panicles of white or whitish flowers. Until as recently as the early 2000s, yacón was hardly known outside of its limited native range, and was not available from urban markets; however, press reports of its use in Japan for its purported antihyperglycemic properties made the crop more widely known in Lima and other Peruvian cities. YUCA VS YUCCA? Commonly called jícama in Ecuador, yacón is sometimes confused with that unrelated plant (Pachyrhizus erosus), which is a bean.