AKA Dioscorea polystachya

Dioscorea polystachya, commonly known as Chinese yam or cinnamon vine, is a versatile and nutritious plant suitable for permaculture gardens. Here’s detailed information about it:

Chinese Yam (Dioscorea polystachya)

  • Cold hardiness zones: 5-9
  • Soil PH: Prefers slightly acidic to neutral soil (pH 5.5-7)
  • Watering needs: Moderate; requires well-drained soil
  • Food forest layer: Vine layer, can be trained on trellises or fences
  • Which parts of the plant are eaten as food: The tubers are the primary edible part, known for their starchy and nutritious content.
  • Blooming Season: Summer
  • Harvest season/regularity: Late fall; tubers can be harvested annually
  • Fruiting age: Begins to produce tubers in the 2nd year
  • Age of maturity (full size and peak fruiting): 2-3 years
  • Average mature yield: Varies based on growing conditions and care
  • Pollination for Fruit: Not applicable, as the plant is grown primarily for its tubers
  • Size at maturity: Can grow up to 3-4 meters in length as a vine
  • Sun needs: Full sun to partial shade
  • Preferred habitat: Prefers well-drained, fertile soils; can tolerate a variety of conditions
  • Growth rate (vigor): Fast-growing once established
  • Natural reproductive rate (and methods): Propagates through tubers and bulbils
  • Propagation method: Typically propagated from small tubers or bulbils
  • Average life span: Perennial, can live and produce for several years
  • Good companion plants: Beans, corn, and cabbage
  • Plant family: Dioscoreaceae
  • Taproot: No, but forms long, slender tubers
  • Predators: Slugs and rodents can be problematic
  • Other common problems/solutions: Rot can occur in overly wet soils; ensure good drainage
  • Notes:
    • Ecological functions/uses: Can be used for soil stabilization due to its robust root system.
    • Food uses: Tubers are versatile in cooking, used in soups, stir-fries, and traditional Asian dishes.
    • Food Flavor/Taste: Mild, slightly sweet, comparable to a cross between a potato and a sweet potato.
    • Cautions: Like other yams and sweet potatoes, raw tubers contain oxalates and should be cooked before consumption.

Propagating Yamberry

Propagating Dioscorea polystachya, or Chinese yam, can be successfully done using two primary methods: tubers and bulbils. Here are the details for each method:

Propagation by Tubers

  1. Preparation: Select healthy, small tubers from a mature plant. Ideally, choose tubers that are firm and free of rot or damage.
  2. Timing: Plant tubers in early spring, after the last frost has passed.
  3. Planting: Bury the tubers about 2-3 inches deep in well-drained, fertile soil. Ensure they are spaced about 8-10 inches apart to allow adequate room for growth.
  4. Location: Choose a location with full sun to partial shade. The site should also allow for vertical growth, as Chinese yam is a climbing vine.
  5. Watering: Keep the soil consistently moist but not waterlogged during the growing season.

Propagation by Bulbils

  1. Collection: Harvest bulbils from the leaf axils of the vine in late summer or early fall. These are small, potato-like growths.
  2. Storage: If you’re not planting them immediately, store bulbils in a cool, dry place over winter.
  3. Timing for Planting: Plant bulbils in the spring, after the danger of frost has passed.
  4. Planting Method: Plant bulbils about 1-2 inches deep in the soil, with the same spacing as for tubers.
  5. Water and Care: Water regularly to keep the soil moist. As the vine grows, provide support for climbing.

General Tips for Both Methods

  • Soil Conditions: The soil should be well-draining and rich in organic matter. A pH between 5.5 and 7 is ideal.
  • Growth Support: Since Dioscorea polystachya is a climbing vine, providing a trellis or similar support structure will help manage its growth and facilitate harvesting.
  • Pest Management: Keep an eye out for slugs and rodents, which can damage young plants. Employ appropriate organic pest control methods as needed.
  • Fertilization: Fertilize moderately throughout the growing season to support healthy growth.

Recipes

Stuffed Chinese Yamboats

Stuffed Chinese Yam Boats

Ingredients:

  1. 2 large Dioscorea polystachya (Chinese yam)
  2. 1 cup finely chopped mushrooms
  3. 1/2 cup diced red bell pepper
  4. 1 small onion, finely chopped
  5. 2 cloves garlic, minced
  6. 1/2 cup grated cheese (optional, can be replaced with a vegan alternative)
  7. 1 tsp paprika
  8. 1/2 tsp cumin
  9. Salt and pepper to taste
  10. Olive oil
  11. Fresh herbs (like parsley or cilantro) for garnish

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Yams: Wash the Chinese yams thoroughly. Cut them in half lengthwise. Scoop out the centers to create a ‘boat’ leaving about 1/4 inch of yam on the skin.
  3. Cook the Yam Flesh: Chop the scooped-out yam flesh. Heat a pan with a bit of olive oil and sauté the chopped yam until it’s soft. Set aside.
  4. Prepare the Filling: In the same pan, add a bit more oil if needed. Sauté onion, garlic, mushrooms, and red bell pepper until they are soft. Add the cooked yam, paprika, cumin, salt, and pepper. Cook for another 2-3 minutes.
  5. Stuff the Yams: Fill the yam boats with the vegetable mixture. Top with grated cheese if you’re using it.
  6. Bake: Place the stuffed yams on a baking sheet and bake for about 20-25 minutes, or until the yams are tender and the tops are slightly browned.
  7. Garnish and Serve: Garnish with fresh herbs and serve hot.

Yamberry Pie

A twist on the classic sweet potato pie.

Ingredients:

For the Crust:

  1. 1 1/4 cups all-purpose flour
  2. 1/2 tsp salt
  3. 1/2 cup unsalted butter, chilled and cubed
  4. 4-5 tbsp ice water

For the Filling:

  1. 2 cups yamberries (yangmei), pureed
  2. 1/2 cup heavy cream
  3. 2 eggs
  4. 3/4 cup brown sugar
  5. 1 tsp vanilla extract
  6. 1/2 tsp ground cinnamon
  7. 1/4 tsp ground ginger
  8. 1/4 tsp ground nutmeg
  9. 1/4 tsp salt

Instructions:

  1. Prepare the Pie Crust:
    • In a large bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
    • Gradually add ice water, stirring until the mixture forms a ball.
    • Wrap in plastic and refrigerate for at least 30 minutes.
  2. Preheat Oven: Preheat your oven to 350°F (175°C).
  3. Roll Out the Dough:
    • On a floured surface, roll out the dough to fit a 9-inch pie plate.
    • Place crust in the pie plate. Press the dough evenly into the bottom and sides.
  4. Prepare the Filling:
    • In a blender, puree the yamberries until smooth.
    • In a large bowl, whisk together yamberry puree, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt.
  5. Assemble the Pie:
    • Pour the filling into the crust.
  6. Bake:
    • Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
  7. Cool and Serve:
    • Let the pie cool completely. The filling will set as it cools.
    • Serve at room temperature or chilled.

Yamberry Almond Crumble

Ingredients:

For the Filling:

  1. 3 cups fresh yamberries
  2. 1/4 cup granulated sugar
  3. 2 tbsp cornstarch
  4. 1 tsp vanilla extract
  5. 1/2 tsp ground cinnamon

For the Crumble Topping:

  1. 3/4 cup all-purpose flour
  2. 1/2 cup rolled oats
  3. 1/2 cup sliced almonds
  4. 1/2 cup light brown sugar
  5. 1/2 cup unsalted butter, chilled and cubed
  6. 1/4 tsp salt

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Filling:
    • In a large bowl, mix together yamberries, granulated sugar, cornstarch, vanilla extract, and cinnamon.
    • Pour the mixture into a greased 8-inch square baking dish.
  3. Make the Crumble Topping:
    • In a separate bowl, combine flour, oats, sliced almonds, brown sugar, and salt.
    • Add the cubed butter and rub it into the dry ingredients using your fingers, until the mixture resembles coarse crumbs.
  4. Assemble the Crumble:
    • Sprinkle the crumble topping evenly over the yamberry filling.
  5. Bake:
    • Bake for about 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
  6. Serve:
    • Let the crumble cool slightly before serving.
    • Optional: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Yamberry Fudge

Yamberry Fudge

Ingredients:

  1. 2 cups yamberries (yangmei), pureed
  2. 2 1/2 cups semi-sweet chocolate chips
  3. 1 can (14 oz) sweetened condensed milk
  4. 1/4 cup unsalted butter
  5. 1 tsp vanilla extract
  6. A pinch of salt
  7. Optional: 1/2 cup chopped nuts (like walnuts or pecans)

Instructions:

  1. Prepare the Yamberry Puree:
    • Blend the yamberries to make a smooth puree. Strain it through a fine sieve to remove any seeds.
  2. Prepare the Fudge Mixture:
    • In a saucepan, combine the yamberry puree, chocolate chips, sweetened condensed milk, and butter.
    • Cook over medium heat, stirring constantly, until the chocolate and butter are completely melted and the mixture is smooth.
  3. Add Flavorings:
    • Remove from heat. Stir in vanilla extract, salt, and nuts if using.
  4. Set the Fudge:
    • Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal.
    • Pour the fudge mixture into the pan and spread it evenly.
  5. Chill:
    • Refrigerate the fudge for at least 2 hours or until it’s set.
  6. Cut and Serve:
    • Once set, lift the fudge out of the pan using the parchment paper. Cut it into squares.
    • Serve chilled for a firm texture.