Here’s how to divide your yakon, and winter them over in the greenhouse.
#After digging, sever the stem 20cm above the rhizomes (the knobbly bits which grow above the edible tubers).
#Gently break the rhizomes apart (or slice them with a sharp knife if necessary. (For best results each rhizome should weigh no less than 80-120 grams.)
#Dust the broken/cut surfaces with copper powder.
#Half fill large bags or pots with compost. Place the rhizome on top and cover with more compost. Add a mulch (such as sawdust) to suppress weeds.
#Store the bagged rhizomes in the greenhouse (or in a sheltered spot where frost will not reach).
#The rhizomes will send up new shoots and leaves. After all danger of frost is past, plant the new yakon into the garden.
Top tip: Yakon sweeten 2-3 weeks after harvest so don’t be disappointed if your freshly dug tubers taste bland.
DO YOU GROW YACON?