I'm hoping someone can help me here, does anyone have or know of anyone who has/sells Yacon tubers in Europe? I can find some in the UK but of course they do not ship to mainland Europe so I would have to wait till I am flying... Of course I am willing to pay for them and delivery. (Denmark)
I bought some from this guy who is in Poland: ibc-seller-seeds. I think you can contact him on Facebook. I have just found this store in Portugal: Yacon roots, but I don't know if they only sell storage tubers, or storage and propagation tubers.
Sorry for the late reply. I was looking through an old stack of papers today and ran across a pamplet from the forening Frøsamlerne , which means "the seed savers association". I had visited their booth at a permaculture festival back in 2014 and on the cover of the pamplet I had written the word "Yacon". They had a table at their booth with various interesting produce, one of which was yacon. I was and still am interested in yacon but haven't yet taken the effort to get it yet.
There's also an article on yacon in the book "Permakulturhaven" and on the havenyt.dk site is some info and nice photos.
I'd be interested to hear if you find a source. I'm on the island Als so quite a ways South from you (I'm at 55 deg N).
I did eventually get some via a bit of dodge pocket importing. They grew well and hopefully will survive the winter in with my daliahs, if I manage to grow them again next year I will have starts to pass on.
Skandi Rogers wrote:I did eventually get some via a bit of dodge pocket importing. They grew well and hopefully will survive the winter in with my daliahs, if I manage to grow them again next year I will have starts to pass on.
They did not survive the winter with the daliahs, they dried up. the daliahs were fine so they need different storage conditions. I'm not going to track them down again to be honest I was underwelmed by the flavour, very mildly sweet with a strong pine resin taste.
greg mosser wrote:fwiw, they sweeten up quite a bit with curing, and the piney taste is all in the skin, so can be removed with peeling. sounds like sourcing is too much hassle anyway, though.
I did peel them the taste went right the way through, could be the type of course. and they tasted almost the same fresh dug as 3 months old I even left one one on a window ledge for 3 weeks as that's meant to help. they were a little bit better stored but still tasteless. They were very nice in a stir-fry as a waterchestnut substitute.. but Jerusalem artichokes do the same job and are easier to get hold of (though I did kill mine!)