The plant is native to Africa, southern Asia, Maldives, and northern Australia. In his book Perennial Vegetables, Eric Toensmeier has several pages about this specific crop with great detail on how to grow and prepare it. Asian carp in the Mississippi river…and they jump for you…huge boats with huge nets scooping them up as they jump right in…then huge facilities process huge amounts of fish fertilizer until we fish them to extinction. Yams are twining vines that quickly climb to the top of any available support. It is an attractive vine with large heart shaped leaves and does look like a domesticated ornamental & is lovely the way it decorates the lattice on the patio. For two reasons. It can be dissolved in liquid, or spread on toast. ECHO in Fort Myers grows the edible form and gave me a tuber to grow at one point. So I do know two things. I am interested in the edible air potato particularly its cultivation and health benefits to human. Totally agree the release of the beetle being a bad idea. The poison released by grated tubers placed in a stream acts to stun fish at fairly long distances (AlShehbaz and Schubert, 1989). Some people in N. Fl have purple alatas growing, and you can sometimes find the regular white ones in uncultivated settings. They do not pose a contact threat like poison ivy would. I was born and raised in Brazil, and my family had the air potato in our vegetable garden, not as a pest but as a vegetable just like our carrots, eggplants and such. I went looking, and would like to warn all here to be careful, apparently there are many varieties of this vine and some are quite toxic. The leaves are singular. I’m still confused. They are full of steroids and hormones which is what sends you to the hospital should you eat even cooked ones. that I have been trying to identify as to species for 40 years. Never heard of them being that color. The batter may have needed to be reapplied and a second roasting done if the yams were still cheeky after the first baking. Poisons are derived from alkaloids (i.e., dioscorine), saponins, sapogenins and/or tannins present in tubers of a given variety (Al-Shehbaz and Schubert, 1989; Martin, 1974). I finally know exactly what the heck is trying to take over my yard!! I looked at the light green flesh that hasn’t been fried, and it turned brown. What is the vibe’s shape? By the way, what editor do you use for your videos? I’m in Central Illinois, found this vine growing on the fence in the first house I bought in 1973. While ive never eaten a huge quantity..for days at a time. After this the gratings were either eaten cold or fashioned into cakes and heated on coals to be eaten hot. The twining stems produce aerial axillary bulbils that are edible. Anyway, my aunties showed me how to use the edge of a hot ash fire to cook small long yams (D. transversa) or for larger yams, just turn them often over hot coals. But, if instead of releasing a pest to kill the wild menace, UF decided to work on growing edible Dioscorea bulbifera cultivars, they could have given the state an incredible new staple crop! The outer skin with its ‘head’ of root hairs was removed and the yam flesh grated into a coarse mash. While there may be one species of D. bulbifera there are many varieties. . Saving up for your dvd’s (did I mention ex wife? They can grow 15 ft a season I think! How’s that for ambiguous? Specialist predators tend to develop a homeostasis with their food source. As third says they are cooked with lye, a method used with some horse chestnuts. I was told they let the bulbils sit around for a while before eating them, which takes away the bitterness. They are easy to prepare and reputed to be delicious. Dioscorea bulbifera is the common wild variety of air potato that will mess you up if you eat it. I had heard of the existence of a purple-fleshed D. bulbifera from S.E. After all why does the beetle still exist together with the air potato in Asia? Why is Yam B, the D. bulbifera second best? Thanks for the article. I have seen them round and tan, or, round and brown with tan freckles.
This site uses Akismet to reduce spam. .I KNOCKED THE BULBS OFF AND PUT THEM IN A JAR TO DEAL WITH LATER…AFTER 12 HOURS OR SO THE PALM OF MY HAND BECAME ITCHY AND VERY SORE AT THE SAME TIME…BY THE NEXT DAY A HUGE RASH HAD DEVELOPED WITH BIG BLISTERS…I COULD NOT STOP THIS FROM SPREADING AND I WENT STRAIGHT TO THE DOCTORS…TWO INJECTIONS AND A 6 DAY PREDNISONE PACK SLOWLY AND I DO MEAN SLOWLY STOPPED IT FROM SPREADING…10 DAYS LATER IT WAS STILL NOT COMPLETELY GONE…A STRONG WARNING TO EVERYONE ABOUT THIS from: PlantFiles Pictures:Air-Potato (Dioscorea bulbifera). METHOD OF PREPARATION: Undergound roots, should you find one: Boil in two changes of water, peel, then slice or mash it, or bake it or chill it and use in a “potato” salad. Just boiling will not do it. My wife made a good comment this morning on researchers simply diving in where angels fear to tread, rather than looking at Creation as filled with potential that can be stewarded to feed people. my father asked for it from his friends (in Indonesia). I just moved in to a lovely cottage in an older neighborhood in a south Louisiana city. Yam A, the Alata on let with in-the-air bulbils, on the right is Yam B, with in the air-bulbils.
I now really want know how it could be grown on a large scale and possible sources of good varieties. Unexpectedly, the Dioscorea bulbifera came up. I really don’t understand the way these researchers think. In fact that’s how I found this page, because I was searching information online about the air potato (in Brazil we call it Cara’ and it’s pronouncec Khur-ah). The peeled yams were sliced into centimetre-thick pieces, coated with a ‘batter’ of wet ash from burnt river gum bark and cooked in a bush oven for several hours or overnight. Any chance I could get a few from you? Many “wild” yams are not edible because they have steroids and hormones in them that can upset the body’s function. The D. bulbifera, however, twists lower right to upper left, the S-twist. I’ll have to give you an update after I grow and taste some. The toxic ones sit there without being eaten and re-sprout, our goats won’t even touch them.
It requires more work to prepare it to eat, and doesn’t grow as big as D. alata. The D. nipponica is also said to produce edible above ground ‘tubers’. They need much higher temperatures and a ground oven can reach 400F and slowly fall through the temperature range to eating heat. We ate it all the time: steammed, mashed and in soups. The wild form looks very different… I have both growing just feet away from each other and as I pull up the toxic ones to remove them it is very easy to distinguish which is which. I find them every time I look. I poured a little salt, then fry them. I’ve written multiple times on edible vs. non-edible air potatoes but what I haven’t covered much is the edible Dioscorea bulbifera.
I would be glad if you could assist in that direction. I’ll second the existence of edible varieties of d. bulbifera. Well, as one might expect, that caught my attention. 1. It was just unnecessary.
” And technically the underground tubers are not roots but rather “adventurous stem material.”. Great article. Bulbils usually tan, round and smooth, Asian, or round and dark brown with light dimples, African. Publication Author Kariyone. UP HERE IN atlanta i have the bulbiferous variety, i believe. We ate some and it taste quite sweet.
My suspicion is there are different varieties of D. bulbifera and some may be edible in-the-air bulbils. Learn how your comment data is processed. I have not seen them green with pimples. web interface by Look – when something grows SO GREAT as to be an invasive, why not figure out HOW TO USE IT? After reading your article on alta, I felt adventurous and harvested some, steering clear of the “bulbifera”. Notify me of followup comments via e-mail. So I switch my thinking and try t see the edible potential. To shorten the story, this is a beautiful vine that out competes several of our more obnoxious vines here in the midwest U.S..
The Perennial Vegetables book does classify this as the Bulbifera, I double checked. ECHO also has info on this crop. Then he said it is similar to the one the Aborigines eat in Australia, the D. bulbifera. In my yard(and neighbor’s where they drop and trail in from) I am pretty certain they have the bumpy round brown pods. The D. transversa (trans-VER-sa) like the D. alata, twists when it grows, lower left to upper right, he Z-twist (as does Yam C, the Dioscorea polystachya mistakenly called D. Three methods are described below. Often there’s not much to find, but it’s still there.
No. This is one of the author’s favorite vegetables and writes extensively about this plant. I generally say no to those as well.It is mishapen ones we are interested in and the lead topic in the Dec 4th newsletter. If you have any useful information about this plant, please leave a comment. This is one of the true yams that are tropical in origin. The wild type in FL is not edible.
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