Japanese mountain yam: How to Grow, Harvest, Fertilize, and Use Japanese mountain yam
Written By: Rob Gardener Last Updated:
My Journey to Growing Japanese Mountain Yams
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As a self-sufficient individual, I've always been fascinated by the idea of growing my own food. One of the most challenging and rewarding experiences I've had was cultivating Japanese Mountain yams. In this article, I'll share my journey, from initial research to harvesting the delicious and nutritious tubers.
Why Japanese Mountain Yams?
Japanese Mountain yams (Dioscorea japonica) are a type of yam native to Japan and parts of Asia. They're known for their sweet, starchy flesh and are a staple food in many Japanese households. I was drawn to growing Japanese Mountain yams because of their unique characteristics and potential health benefits.
Japanese Mountain yams are:
- High in fiber, vitamins, and minerals
- Low in calories and carbohydrates
- Rich in antioxidants and anti-inflammatory compounds
- Versatile in cooking and can be used in a variety of dishes
Preparing the Soil
Before planting Japanese Mountain yams, it's essential to prepare the soil. These yams prefer well-draining, rich soil with a pH between 5.5 and 6.5. I added organic matter like compost and manure to improve the soil's fertility and drainage.
To create a suitable environment, I:
- Removed any debris or weeds from the area
- Tilled the soil to a depth of about 8-10 inches
- Added a 2-inch layer of compost or manure
- Raked the soil to create a smooth, even surface
Obtaining the Tubers
I sourced Japanese Mountain yams from a reputable nursery or online supplier. The tubers were about 2-3 inches in diameter and had a rough, brown skin.
To plant the tubers, I:
- Cut the eyes (small buds) on the ends of the tubers
- Gently scrubbed the tubers to remove any dirt or debris
- Allowed the cut ends to dry for a few hours to form a callus
- Planted the tubers about 2-3 inches deep, with the eyes facing upwards
Planting and Caring
After planting, I made sure to provide the Japanese Mountain yams with the right conditions to thrive. Here's what I did:
- Watered the tubers regularly, but made sure not to overwater
- Provided full sun to partial shade, depending on the climate
- Fertilized with a balanced fertilizer once a month
- Mulched around the plants to retain moisture and suppress weeds
Harvesting
After about 6-8 months, the Japanese Mountain yams were ready to harvest. The tubers were about 6-8 inches long and had a smooth, creamy skin.
To harvest, I:
- Gently dug around the tubers with a fork
- Carefully lifted the tubers out of the ground
- Trimmed any excess foliage or leaves
- Allowed the tubers to dry in a cool, dry place for a few days
Cooking and Enjoying
Once I had harvested the Japanese Mountain yams, I was eager to try them in various dishes. Here are some of my favorite ways to cook and enjoy these delicious tubers:
- Boiled or steamed as a side dish
- Mashed with butter and cream as a snack
- Used in Japanese-style soups and stews
- Roasted with olive oil and herbs as a side dish
Conclusion
Growing Japanese Mountain yams has been a rewarding and challenging experience. These tubers require specific conditions and care, but the payoff is well worth the effort. If you're interested in growing your own Japanese Mountain yams, I hope this article has provided you with valuable insights and inspiration. Happy gardening!