Ways to Eat Yacon or Peruvian Ground Pear

 THE GOOD EARTH

How to Grow and Use Yacon: Peruvian Ground Apple

Scientific Name: Smallanthus sonchifolius

Common Name: Yacon, Peruvian ground apple

Family: Asteraceae-same as daisies and sunflowers.

Plant Height & Width: 1.5m x 0.5m

If you look at the flowers they are like much smaller versions of sunflowers.

Here’s a tuber that tastes similar to a nashi pear, looks something like sweet potato on the outside, and the sugars from it aren’t absorbed by the body.

Not only that, the tubers contain a lot of juice, and the sugars that make it sweet is not absorbed by the body so you can't put on the kilos! How good is that?  

Then there’s the fact that it’s easy to grow, and has small flowers that resemble sunflowers and you just can’t buy it from the supermarket or fruit and veg store.

Yacon plant growing in Margaret's garden

How to Grow Yacon from Tubers?

Yacon has two types of tubers unlike ginger or turmeric.

• The tubers that you plant are attached to the main stem and are much smaller and pinkish in colour. I planted mine in early September and October was the time that it sprouted in my Sydney garden.
• If you were to receive some brown tubers that look like a brown sweet potato, that's what you eat and not what you plant. 
• The edible tubers spread from the clump sideways meaning you need at least 1/2 metre  of space to produce sizeable clumps.
• Can be planted in any district as they can withstand frost.

When to Harvest?

Yacon is a herbaceous perennial meaning it has a dormant period that starts when the leaves die down in late autumn. 

This is the time when the tubers are ready to harvest. Simply fork up the entire crop, and harvest the large brown tubers to eat fresh, and use the small reddish rhizomes at the top to replant for next year’s crop.

What Can You Do With Yacon?

Eat it of course but how,  is the thing so here are some of Margaret's tips.

• Yacon is sweet and crunchy and is great eaten fresh.
• Ever heard of Yacon chips? That's right you can make chips out of this tubber.
• Just cut up into chip sizes and drizzle some oil over the top and bake in the oven.
• Try using it in salads like Waldorf salad and wherever you would use fresh pears.
• Use it in stir fries.
• You can also juice it or cook down the juice to make syrup and use it as a sweetener.

Fun Tip from Margaret

• Running short of toilet paper, try large soft fluffy leaves like those of the Yacon plant.

But there's more uses, have a listen to the podcast.

I'm talking with Margaret Mossakowska of www.mosshouse.com.au

If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

Flowers Have Their Seasons

 TALKING FLOWERS

Seasonality of Flowers

Vegetables have their season when they’re available fresh and not just out of the cold room where they’ve been for 6 months or more.
What about flowers?
Many people forget that flowers have their seasons too, after all there are plenty of flowers available all year round.

Hellebores-a winter flower

 Why is that important? 

It's the same as for vegetables and fruit, if it's not the current season for the flowers, then they're most likely imported.
If I asked you what’s the best time of year to buy peonies would you know?

 
What about roses, is there a best time?

Have a look at the below suggestions to realise what is actually in season.  

Winter Flowers

Orchids, Vanda, Dendrobium, Cymbidium, Phaleanopsis, Hellebores. Jonquils, Daffodils, Tulips, Hyacinths, Daphne (pictured.)

Spring Flowers

Peonies are an October flower. Roses, Ranunculus, Australian wildflowers-Waratahs, Ericas, Geraldton Wax; Cherry Blossoms, Magnolias

Summer Flowers

Roses, Sunflowers, Gerberas, Carnations, Stephanotis.

Autumn Flowers

Dahlias, Roses are continuing. Asiatic lilies are an exception as in Australia they are grown in glass houses and are available all year round.

I'm talking with Nadine Brown of https://www.theivyinstitute.com.au/

The scientific name for spring stars is Ipheion uniflorum, often marketed as Triteleia Stars Of Spring, rather confusingly.

Got to say one my favourite spring flowers.

If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

Spice Up Your Meals with Furikake

 SPICE IT UP

Furikake: Japanese seasoning

Isn't it time you enlivened your tastes buds with something you've never tried before?

This next spice isn’t just one spice on it’s on but several spices or a blend of spices that are just right for Japanese food or any other food for that matter.

Furikake is a traditional Japanese seasoning that is sprinkled on cooked food.

In some ways like shichimi togarashi seasoning, furikake seasoning has not only toasted sesame seeds in it but also black sesame seeds that combine to give you a delectable nutty flavour.

But wait, will it have monosodium glutamate I hear you ask as so often spice blends in Asian cuisine do?

Well, here’s the thing, with 50 years of sourcing and mixing spice blends, Ian Hemphill is just the man to find a substitute for MSG without compromising the flavour of just such a spice blend

Fuikake also has the combination of  salt, nori flakes or nagi, to add that classic Japanese profile when it comes to flavour. Also orange peel, Sichuan pepper and Australian lemon myrtle.

Furikake goes well with rice, on top of eggs, seafood and on top of white or red meat.

Miso soup with furikake eggs. photo courtesy www.herbies.com.au 

Let’s find out more bout this fabulous spice.

I'm talking with Ian Hempill, owner of www.herbies.com.au

Ian has been a regular on RWG for many years but never has he admitted to carrying emergency spices in his pocket before.

Ian carries Furikake spice in his pocket in the off-chance he’s going to snack on some sushi.

How good is that? If you have any questions about spices why not email us at realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville