- Region
- South America
- Origin
- Northern and central Andes, from Colombia to northern Argentina
- Traditions
- Curanderismo of northern Peru
South America · Herb · № 878
Smallanthus sonchifolius
Herb · South America
Yacón
Smallanthus sonchifolius
A plant of the daisy family with sweet, crunchy tubers full of inulin and fructo-oligosaccharides, which the body barely absorbs. The leaf has been studied for diabetes; evidence in humans is lacking.
Safety notes
The tubers are food, but large amounts can cause wind and diarrhoea. Never replace diabetes medication; consult a doctor. Traditional use is no proof of effect; consult a doctor or pharmacist if you are pregnant or breastfeeding, take medication or have a medical condition.
Cautions by tradition (1)
- Healing traditions of the Americas: No replacement for diabetes medication; consult a doctor.
Preparation
Tubers raw or cooked as a vegetable or fruit; dried leaf as a tea.
Use in traditions
Andean farmers grow yacón along the edges of their fields and eat the juicy tubers to quench their thirst while working. In northern Peru the leaf tea is drunk for diabetes, high cholesterol and kidney complaints.
Applications
Use by tradition
How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.
Healing traditions of the Americas
Attributed effects
The tubers as a sweet food; the leaf tea for diabetes and high cholesterol.
Preparation and amount
Eat the tubers raw; steep a few dried leaves for 10 minutes.
Caution: No replacement for diabetes medication; consult a doctor.
- Ways to prepare herbs
- Tea (infusion)