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Post by jason on Oct 8, 2019 3:02:08 GMT -5
Hey anybody ever grow dioscorea polystachya or know much about yams in general? I live in central tennessee and discovered these growing wild in one of my fields. As these are the only cold hardy yams I'm aware of I was wondering if anyone has experimented with trying to improve them. Specifically, I am interested in developing larger bulbils.
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Post by jason on Oct 8, 2019 3:05:20 GMT -5
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Post by diane on Oct 12, 2019 17:23:38 GMT -5
In Cornucopia 2 there is another hardy one, though there might have been a name change so it might be the same one you have found.
Dioscorea opposita - Cinnamon Vine, Chinese yam, Naga-imo, Wai shan. The tubers resemble D japonica. Eaten boiled, baked, fried, mashed, grated and added to soups, or mixed with vinegar. Often combined in tonic soups with Lycium barbarum and Polygonatum odoratum. A starch derived from the tubers is called Guiana arrowroot. Hardy as far north as Canada.
The others described are all grown in the tropics except for D trifida from the Caribbean (which I would consider tropical, but perhaps not). It is the one that sounds the most desirable - "unusual rich flavour that is readily appreciated and sufficiently moist in the mouth"
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