Yacon rhizomes (growing part) x 3

You will receive three rhizomes. Each will produce a Yacon plant with multiple tubers.
 
Yacón is a South American tuber that does very well in the Irish climate. It prefers full sun and the plant gets tall, around 1metre high.

It produces a large volume of edible tubers that are unsually sweet for something coming out of the ground. The tubers are separate from a cluster or crown of rhizomes which grow closer to the surface and from which new plants can be propagated the following year.
The tubers may be eaten raw and are crunchy and juicy straight out of the ground. Left to cure, or kept in a warm kitchen, until they soften they become sweeter and juicer and can be used in desserts. Cooking brings out the sweetness and yacón tends to absorb the flavours of what it is cooked with.

In spring, start rhizomes individually in pots (2 litres or larger) somewhere warm such as a polytunnel, taking care to protect them from frost. Plant out after the last frost leaving about 90cm between plants. Keep watered especially during dry spells. Mulching helps. Yacón grows slowly at first but shoots up from mid-July on. Mound up to protect the tubers from frost or if you see tubers bursting out of the ground.

For best yields, do not harvest until after the frost has killed the leaves.  Loosen the soil around the plant and prise it out of the ground. Snap off the edible tubers. These may be stored in a cool, dry place with good airflow. The crown can be returned to the soil and well mulched for protection, or once the soil is washed off, stored over winter in a tub of damp sand.

Once you have them you can propagate your own from the crown and they multiply!