Smallanthus sonchifolius - Organic Earth Pear

Smallanthus sonchifolius, known as the earth apple or yacon, is a perennial plant grow as an annual in our climates. It produces fleshy edible tubers with white flesh, whose granular texture resembles that of a pear. It can be consumed raw or cooked, in savoury or sweet dishes. It will reach a height and width of 1.5m (5ft). Planting starts from mid-May and harvest takes place in October-November.

The earth apple belongs to the Asteraceae family, like dahlias whose roots are similar. This tuberous perennial plant, native to South America, is frost-sensitive and is grown as an annual in our climates. It produces yellow flowers in heads during summer, which are small compared to its large triangular leaves. It will need space to grow in the vegetable garden, as it can reach a height and width of 1.5m (5ft). This vigorous growth means that the plant can provide shade to neighbouring plants.

In the kitchen, its mildly sweet flavour and granular texture similar to a pear means it can be eaten raw or cooked, in both savoury and sweet dishes. It adds crunch to vegetable salads or fruit salads. If you want to cook it, it can be prepared like potatoes: boiled, steamed, sautéed, roasted. As for desserts, it pairs particularly well with chocolate. Like Jerusalem artichokes, yacon is rich in inulin and low in calories.

Harvesting: the earth apple is harvested when the leaves wilt after the first frost, around October-November. Wait as long as possible, as the tubers form in short days. Gently lift the entire roots with a fork and harvest the tubers. Let them dry out for a few hours on the ground in dry weather.

Storage: the tubers store very well for several months. Store them like potatoes, in a cool and dry place, protected from light, in dry sand. The tubers become slightly sweeter over time. Store the rest of the roots in the same conditions if you want to multiply them by division the following spring.

The gardener's tip: we recommend mulching the soil with successive thin layers of grass clippings, if possible mixed with dead leaves.