Please read text!
Nagaimo “Chinese yam” Dioscorea Opposita or even Dioscorea batatas.
10+ tiny aerial roots or tubers from this beauty!
Know by a number of names including, but not limited to Chinese yam, Korean yam, Japanese yam, Asian yam, tororo, nagaimo, huai shan, shan yao, huai shan yao, ma, sanwu, seoyeo, sanyak, cu mai, khoai mai, tuge, wild yam, cinnamon yam, vine potato, and folks still dispute whether its Dioscorea opposita or Dioscoria batatas.
First off I better clarify, there is a lot of confusion with all yam species, and there are even some that are major pests in parts of Australia and many other parts of the world.
Most notably Dioscorea bulbifera, which this is not.
That’s a completely different plant and that one is pretty toxic even with careful preparation, unlike this one.
This one is a non-invasive, Japanese tuberous vegetable.
It’s very popular in most of Asian, and you do occasionally see it in asian grocery stores and markets here in OZ.
It produces large tubers attached to the roots after about 6-12 months, but it’s the little ones attached to the stem that are mostly used by us.
Just pick them off, give them a wash and fry, boils, saute, or whatever as you would with new potatoes.
The taste is just like a spud, a little starchy and a little more gelatinous, but quite good nonetheless.
That’s about it really? Just a great little tuberous vine.
Grown by us organically, no nasties, no chems, no problems!!!