Yacon, Bekya

Yacon information and growing instructions

Bekya is said to be a Korean commercial variety (although it almost certainly originated in the Andes).  Plants are medium height (about five feet here), stems are green mottled with purple, and tubers are tan with white flesh.  It is high yielding and appears to be more resistant to cracking in wet soil than other varieties.  Bekya is the least sweet of the varieties that we grow, although it becomes sweeter in the weeks following harvest.  This variety might be more interesting for use as a cooked vegetable than for fresh eating.  This variety has moderate dormancy; rhizome will keep for 2-3 months at 38 F before sprouting significantly.

Bekya is one of the earliest heirloom varieties to flower, at about 160 days.  It is a reasonably good producer of true seed and produces more viable pollen than any other heirloom variety, so it is a good choice for breeding.

What you will receive:

Rhizome

You will receive the stated number of rhizome pieces, packed in damp peat.  Bekya has relatively large rhizome with low sprout density.  Because of this, more flesh is exposed when the rhizome is cut.  You should keep packets refrigerated and check them periodically to make sure that the exposed cuts are not molding.  If mold develops, cut back to clean flesh and plant or pot as soon as possible.  Rhizome does not store well, so it is always better to plant it than to store it if you can.

Seeds

Seeds are open pollinated.  Because yacon is a polyploid hybrid, the seeds will not grow true to type.  They are suitable for use in breeding or conservation efforts and could be used to select varieties similar to the parent type.