write an essay about how to plant yam

What is Yam? How to Plant, Grow, and Harvest Yam Root

January 12, 2023

By: Mitch Baylis

Yam, scientifically known as Dioscorea, is a genus of over 600 herbaceous vines found throughout the tropical and subtropical regions of both hemispheres. Yams belong to the family Dioscoreaceae and are closely related to lilies, grasses, and palms. They can be found in many forms, including tubers, rhizomes, or corms. Here is everything you wanted to know about yams.

What is Yam?

Yam is a root vegetable from tropical and subtropical regions of the world. They belong to the family Dioscoreaceae and are closely related to lilies, grasses, and palms. Yams come in many forms, including tubers, rhizomes, or corms. The most commonly consumed yam is the Dioscorea rotundata, also known as the white yam. Yams are eaten in various ways and can be boiled, roasted, mashed, fried, or even grilled.

History and Origin of Yam:

Yams are believed to have originated in tropical rainforests of Africa and Asia, where it is thought that humans first started cultivating them between 10,000 and 8,000 BC. Yams were an important staple crop for many cultures, especially West Africa. The yam also played a role in cultural practices such as religious rituals, marriage ceremonies, and festivals. Yams were an important symbol in many African cultures and were believed to be a sacred gift from the gods.

Types of Yam:

There are over 600 species of yam and wide varieties within each species. Some common types include the white yam (Dioscorea rotundata), Chinese yam (Dioscorea batatas), Japanese mountain yam (Dioscorea japonica), and yellow yam (Dioscorea cayenensis). Other varieties include purple yam, water yam, and air potato.

Uses for Yam: 

Humans have enjoyed yams for centuries due to their high nutritional content and versatility in cooking. The tuberous root of the yam plant is widely used as a food source around the world – from Africa to Asia, Latin America, and even parts of North America. In addition to being eaten as a vegetable, yam can be dried and milled into flour. It is also an ingredient in soups, stews, porridge, and other dishes.

Nutritional Benefits of Yams:

Yams are nutritious and versatile root vegetables. They are an excellent source of dietary fiber, vitamins, minerals, and antioxidants. The benefits of yam consumption include improved digestion, weight management, heart health, and reduced inflammation.

Yams contain good amounts of carbohydrates and fiber, making them great food for maintaining healthy blood sugar levels. They also provide small amounts of healthy fats and proteins, which can help with muscle growth, strength, and recovery.

Yams are rich in vitamins A and C and B vitamins like thiamin and folate. These vitamins help support the immune system to fight off disease and infection. Yams are also an excellent source of many minerals, such as iron, magnesium, phosphorus, zinc, manganese, copper, potassium, and selenium.

The antioxidants present in yam can also play a role in reducing inflammation throughout the body. Studies have shown that consuming yams may help reduce the risk of chronic conditions such as heart disease or diabetes by decreasing oxidative stress on cells.

Yams are a great addition to any diet due to their various health benefits. They can be cooked in various ways, making for an excellent side dish or main course for any meal. Enjoying yams could be the key to unlocking improved energy levels, better digestive health, and optimal immunity.

How to Plant Yam?

Yams are a popular vegetable crop grown in many parts of the world. They are an important source of carbohydrates and other nutrients for people in some parts of Africa, Asia, and Latin America.

Steps to Plant Yam

• Purchase yam seeds or tubers from a reputable seller: You can purchase yam seeds from a local garden center or an online seed supplier. When buying the tubers, look for firm ones without any blemishes or soft spots.
• Prepare the soil: The soil should be well-drained and slightly acidic (pH 5.5–6.5). When preparing your plot for planting, it’s important to ensure the soil is loose enough for the roots of the yam tubers to penetrate easily. Mix organic matter like compost or aged manure into the soil for the best results.
• Plant yam tubers: Plant each tuber about 6 inches deep in a hole that has been dug with a shovel or hoe. Space them 4 feet apart in rows 8 feet apart since they can spread out quite far once they start growing. Water thoroughly after planting to encourage growth and reduce stress on the plant while it is getting established.
• Maintain the soil: Keep the soil moist, but not soggy, throughout the growing season by watering in the early morning or late evening. You can also mulch around your plants to help retain moisture and keep weeds at bay.
• Harvest when ready: Yam tubers are usually ready for harvesting when they reach between 5-8 inches in length and have a thick skin with a reddish hue. To harvest yams, use a shovel to carefully dig them up and store them in a cool, dry place until you are ready to use them.

Growing yams can be an enjoyable hobby that yields delicious rewards! With proper soil preparation and maintenance during the growing season, you can ensure a successful harvest of this nutritious vegetable. So, why give it a try? You’ll be glad you did!

How to Care for and Grow Yams?

• Watering: As with most vegetables, yams require consistent moisture to thrive. Be sure to water your plants regularly and ensure the soil stays moist (but not soggy) throughout the growing season.
• Fertilizing: Yams will benefit from an application of fertilizer every 3-4 weeks during the growing season. A balanced 10-10-10 fertilizer should be used at a rate of 1 cup per 8 square feet of soil surface area.
• Weeding: Remove any weeds that appear around your yam plants, as they can compete for nutrients and moisture in the soil and reduce yields significantly. Hand pulling or using organic mulch are both effective methods of weed control.
• Pest and Disease Management: Yams are relatively resistant to pests and diseases, but you should look for any signs of infestation or infection. If you find any evidence of pests or fungal issues, treat them quickly with an organic pesticide or fungicide before spreading them throughout your crop.

Yams are a great addition to any vegetable garden as they are easy to grow and yield delicious tubers full of essential vitamins and minerals. By following these steps on how to plant yams, you can ensure a successful harvest every year.

Preventions From Pests and Diseases:

• Crop Rotation: Rotating crops in the garden is one of the best ways to prevent pests and diseases from taking hold in your yam crop. Planting yams in a different location each year helps reduce the buildup of pests and diseases that can occur if they are grown in the same spot yearly.
• Clean Tools: Make sure any tools or equipment used for planting, weeding, or harvesting your yams are thoroughly cleaned before and after use. This will help to limit the spread of any pests or diseases that could be present in them.
• Soil Health: Keeping the soil healthy by adding organic matter like compost or aged manure can also help to minimize pest and disease problems as it improves the quality of the soil.
• Plant-Resistant Varieties: Some varieties of yams have been bred to be more resistant to pests and diseases, so these can be a good choice for those looking to avoid any potential issues with their crop.

Taking a few simple precautions can help minimize the risk of pests and diseases in your yam crop and ensure a successful harvest each year. 

Preventing Yield Losses:

• Irrigation: An important step in preventing yield losses is ensuring that your plants receive enough water during the growing season. Regular irrigation will help to ensure that your plants stay healthy and do not dry out, which can drastically reduce yields.
• Mulching: Applying a layer of organic mulch around the base of your yam plants will help retain moisture in the soil and protect against weeds and extreme temperatures.
• Staking: Yams can be quite top-heavy when producing lots of tuberous roots, so it is important to stake them to prevent them from falling over or being damaged by wind or rain.
• Harvesting: When harvesting yams, carefully dig up each tuber using a shovel, not damaging any other plants nearby. This will help maximize yields and keep disease levels down.

Following these steps can help ensure that your yam crop is as productive as possible and avoid costly yield losses. 

Preventing Storage Losses:

• Proper Curing: It is important to properly cure any yams you wish to store for long periods. This involves removing dirt from the surface of the tubers and allowing them to dry off in a warm, dark place for several days before storing them.
• Temperature and Humidity: Yams should be stored in a cool, dark place with low humidity levels (ideally around 60-65% relative humidity ). This will help prevent the tubers from drying out or rotting.
• Ventilation: It is important to provide adequate ventilation around stored yams, as this helps to regulate temperature and humidity levels to stay fresh for longer.
• Check Regularly: Regularly check your stored yams for any signs of spoilage, such as soft spots, discoloration, or mold growth and dispose of any affected tubers before they can spread their contamination further.

How to Harvest Yams?

• Timing: It is important to harvest yams at their peak ripeness, as this will help ensure that the tubers have maximum flavor and nutritional value. Yams typically take 3-4 months to reach maturity and should be harvested in late summer or early fall.
• Digging: Carefully dig around the base of your yam plants using a garden fork or shovel. Take care not to damage any other plants nearby, and be sure that you go deep enough to get all the tubers, as some may be deeper than others.
• Cleaning: Once you have removed all the tubers from the ground, brush off any excess dirt with a soft brush and remove any blemished or bruised tubers.

How to Store Homegrown Yams?

• Proper Curing: Before storing any homegrown yams, it is important to properly cure them by removing dirt from the surface and allowing them to dry off in a warm, dark place for several days.
• Temperature and Humidity: Yams should be stored in a cool, dark place with low humidity levels (ideally around 60-65% relative humidity ) to prevent them from drying out or rotting.
• Ventilation: It is important to provide adequate ventilation around stored yams, as this helps to regulate temperature and humidity levels and ensure that they remain fresh for longer periods.

By following these steps, you can help ensure that your stored yams remain fresh for as long as possible, minimizing storage losses and allowing you to enjoy them throughout the year.

How to Use Yams?

Yams are nutritious root vegetables that can be used in various recipes. Whether you’re using them in side dishes, soups, or main courses, yams offer an array of sweet and savory flavors to enhance your meals. Learning to use yams can open up new possibilities for creating flavorful dishes.

Preparing Yams:

Before you get started cooking with yams, it is essential to know how to prepare them properly. When selecting a yam from the store, look for one with smooth skin and no blemishes or bruises. Once you have picked out the perfect yam, please give it a good rinse under cool water before preparing. If the skin is thick and difficult to peel, you can try microwaving the yam for a few minutes before peeling.

You can cut and prepare yams any way you like, from slicing them into circles to dicing them into cubes. To ensure that your yams cook evenly and quickly, keep your slices or cubes around the same size.

Cooking with Yams:

After preparing your yams, it is time to start cooking. One of the easiest ways to cook a yam is by baking it in the oven. Start by preheating your oven to 375 degrees Fahrenheit and then rub some oil onto each piece of the cut-up yam. Place them on a greased baking sheet and bake for 15-20 minutes. If you are adding a glaze or topping to your yams, add them during the last 5 minutes before they come out of the oven.

You can also cook yams on the stovetop with a skillet. Start by heating some oil in a pan and add your diced or sliced yam pieces. Cover the pan with a lid and cook it for 8-10 minutes, occasionally stirring until they become tender. For an extra layer of flavor, add herbs and spices such as garlic powder, onion powder, oregano, thyme, pepper, and paprika to the skillet while cooking.

No matter how you decide to cook them, yams are sure to be a delicious addition to your meal. With their sweet, nutty flavor and nutritional benefits, yams are perfect for adding texture and flavor to any dish. Now that you know how to use yams, there is no limit to the number of recipes you can create with them.

Potential Risks from Yams:

While yams are nutritious and delicious vegetables, some potential risks are associated with eating them. Yams contain oxalates, which can cause health problems in individuals with kidney or gallbladder issues. Additionally, raw yam contains high levels of cyanide, which can be toxic if consumed in large quantities. It is essential to thoroughly cook yams before eating them to reduce the amount of cyanide present.

In addition to these risks, people may also experience digestive upset from consuming too much yam. This can include abdominal pain and bloat as well as diarrhea. To prevent this from happening, limit your intake of yams to no more than one serving per day or about one cup when cooked.

By following these simple steps, you can ensure that you enjoy yams safely and healthily. Yams will become a staple in your kitchen with their versatile flavor and texture!

Conclusion:

Yams are nutritious and delicious vegetables that can be used in many different recipes. They can be cooked in various ways, including baking, boiling, grilling, or sautéing. Before consuming them, it is important to consider the potential risks associated with yams, such as oxalates and cyanide. 

Additionally, it is best to limit your intake of yams to no more than one serving per day or about one cup when cooked. Finally, store your yams properly, so they remain fresh and flavorful for months! Enjoy all the delicious dishes you can make with this versatile vegetable!

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Yam Gardening For Beginners, How To Start

Table of contents, which month is the best for planting yams, how long does it take for a yam to mature, how is yam grown, how deep should yams be planted, is it possible to grow yams in the ground, when yams are ready to be harvested, how do you know, after planting, how long does it take to harvest yam, is yam fertilizer required, what is the best way to apply yam fertilizer, what are the yam diseases, how do you look after your yams, what is the most common yam pest, what’s the best way to raise organic yams, what is the most effective method for growing yams, what is the best way to grow water yam, before planting yams, how do you cure them, how long does it take for a yam to sprout, is it possible to grow yams from a cutting, what is the best way to deal with curled leaves, is it possible to grow yams in a greenhouse, is it possible to grow yams indoors, what is the recommended spacing for yam planting, when is the best time to harvest yam, what causes yam tuber holes, which type of yam soil is best, how can you get yam soil ready, how much water are yams required to grow, do yams require a lot of water to grow.

Introduction to starting yam gardening for beginners, planting tips, techniques, ideas, questions, and answers: Hello everyone we are back with an interesting topic today and the topic is all about yam gardening for beginners. Do you want to grow yam by yourself and do you want to know all the growing requirements of yam? Then follow this complete article. In this article, we are going to discuss some frequently asked questions about yam gardening.

Yam refers to a group of plant species in the Dioscorea genus that produce edible tubers. Yams are perennial herbaceous vines grown for their starchy tubers in temperate and even tropical locations around the world, particularly in Africa, South America, the Caribbean, Asia, and Oceania.

A step by step guide to starting yam gardening for beginners, planting tips, techniques, ideas, questions, and answers

Begin to grow the sprouts. Yams are grown from slips, which are formed from the sprouts of adult yams, rather than seeds like most other vegetables. Cut a yam in half and place one half in a glass of cool water to produce sprouts. Place toothpicks at three places around the yam’s midsection and suspend it half-submerged in the water over the container.

Warm up the sprouts. Warmth is required for the growth process, so position the glass near a heat source. If at all feasible, place the glass near a window so that the budding yam receives some light. Place it near a heater if you want to absorb heat that way.

Allow sprouts to grow. If required, refill the jars or glasses with water to maintain the yam’s submersion level. Wait for the yam to sprout, which will take a few weeks. When the sprouts are fully leafed, gently twist each one away from the yam.

A single yam can yield up to 50 sprouts.

The slips must be rooted. In a shallow container, place each sprout with the bottom half of the stem submerged in water. Allow the leaves to dangle over the container’s rim. Roots should emerge from the bottom of each sprout over a few days. When the roots are about one inch long, they are ready to be planted as slips.

Place the slips in the dirt and bury them. Dig holes that are approximately 4 inches or 5 inches deep and 3 inches wide (approximately 10 or 12 cm deep and 7 to 8 cm wide). Slips should be positioned with the roots pointing down and the leafy tops above the dirt in the holes (dug about 8 to 10 inches apart). Fill the holes with soil very gently, being careful not to jostle or bruise the slips.

To remove any air pockets, lightly press the earth down.

Give the plants plenty of water. Water newly planted slips every day for the first week, every other day for the second week, and then less and less as they grow. Give them plenty of water, but keep an eye on the crop to avoid waterlogging. Because yams grow in direct sunshine, adapt the watering plan accordingly if the soil becomes dry.

To help improve the state of the produce, use fertilizer during the growth stage. Purchase a fertilizer that is heavy in phosphorus and low in nitrogen, an ingredient that might hinder root development. Fertilize the crop every two to four weeks at the most.

Now, let us discuss some frequently asked questions about yam gardening;

Seed yams (pieces of tubers or fully little ones) saved for the upcoming planting seasons are best planted in mounds or ridges between February and March. Land preparation, clearing, and burning of grasses heaping, and ridging are done earlier in some locations, particularly in riverine areas.

Yams take 14 weeks to mature on average. When the plant’s tops begin to yellow and wither, it’s time to harvest them. Harvesting is usually done in the fall season.

In case if you are interested in this: How To Grow Organic Spinach At Home .

After clearing the first fallow, yam is grown on free-draining, sandy, and fertile soil. Seed yam or cut setts from ware tubers are used to plant. To avoid damage to the soils, the tubers must be treated with wood ash or a fungicide (thiabendazole) one day before planting.

Compost, well-rotted manure, and slow-release fertilizer should all be added to the soil. Plant the tubers in rows 45cm apart, 25cm apart, and 6 to 8cm deep. The tubers appear to grow in size when the plants are piled up like potatoes. When the green tops drop away in the autumn, yams are ready to harvest.

Potatoes and yams are both root vegetables with tubers that grow in the ground; however, they are not sweet potatoes.

The best time to harvest is when the leaf’s starch concentration is at its lowest point. The lower leaves begin to turn yellow around this time. This occurred before the entire leaves began to degrade, about six months after the rainy season sowing.

Yams are harvested 6 to 12 months after planting, depending on the cultivar. When the leaves and stems become yellow and dry, it’s time to harvest the tubers. If you leave the ripe tubers in the ground for too long, they will become bitter and decompose.

Fertilization is an important part of yam (Dioscorea spp.) management, especially when cultivated in deteriorated soils. D’s leaf counts, leaf area indices, crop growth, yields, and nitrogen (N) and potassium (K) utilization efficiency were all examined in a field study.

The recommended amount of fertilizer is divided into two parts, with one half administered one month after emergence and the other half applied two months later. Fertilizer is applied using the band method, with the Fertilizer placed around 10 cm apart from the plants.

The field and storage illnesses are discussed, with anthracnose being the most widely disseminated of all field diseases and yam mosaic virus disease causing the most severe losses in yams. Dry rot is the most dangerous of all the yam storage diseases.

Yams may grow in dry soil once they’ve been planted. It’s ideal and optimum to keep it uniformly moist by watering it once a week with 1 inch of water. To prevent the mature tubers from splitting, you should not water your yams in the final three to four weeks before harvest.

In the field and storage, yam scales, mealy bugs, and a few beetles cause major tuber losses. For these insect pests, we look at a variety of control options. It’s critical to take a holistic strategy to pest management, both in the field and in storage.

• Warm temperatures and an extended growing season are required.
• Plant in loose, well-draining soil, with lots of room to spread out and full sun.
• Plant only when the earth has warmed and the threat of frost has passed.
• In 70 to 140 days, the plant will be ready to harvest.

Fill the pot halfway with potting mix, then add the yam and cover it off with the dirt. After the risk of frost has passed, transplant them into the garden (they transplant willingly). Don’t go overboard with the foliage-producing fertilizer. All you need is good compost mixed into well-draining soil.

Place the yam in a water-filled jar. Place toothpicks into the sides of the yam to keep the top third uncovered. The pointed end of the stick needs to be submerged in the water. A vine with multiple stems will develop in a few weeks.

Before planting, apply a mixed solution of insecticide, fungicide, and nematicide on seed tubers (mini-sets or small tubers).

To allow the cut surface to dry, dip seed tubers into this solution for 2 to 3 minutes and then leave them in a shady area (e.g. under a tree) for 18 to 24 hours.

Yams are very strong feeders that thrive in rich, loose-textured soil with plenty of moisture. As the yams grow in size, it’s extremely crucial to keep them moist. Consider applying fertilizer in a row, about 4 inches apart from the yam plants, at this point. Around 11 to 13 weeks after the yam plant emerges, tuber development begins.

Cuttings are the quickest and most convenient way to grow yam. Simply cut a foot or 30cm long piece of runner from the runner. Except for the little leaves at the very tip, remove all of the leaves. Cover the entire length of the cutting with dirt; just the leaves of the tip should protrude from the ground.

Sulfur or copper-based fungicides labeled for use on peaches and nectarines can be used to control leaf curl. After 90 percent of the leaves have fallen in the fall, spray the entire tree again in the early spring, just before the buds open.

Consider growing yam slips or sprouts in your greenhouse to get a head start on your warm-weather garden. In the greenhouse, place yams near a window. Yams plants require a lot of sunlight to grow. Allow the yam to rest in the sunlight for at least a week before planting.

A yam that you don’t want to eat can be the start of a lovely indoor houseplant. You may create a green, vining plant that will thrive indoors or outdoors by roots the yam in water and then planting the shoots in a growing medium.

Seed yam or cut setts from ware tubers are used to plant. To avoid damage to the soils, the tubers must be treated with wood ash or a fungicide (thiabendazole) one day before planting. With the cut face facing up, the sets are planted at 15 to 20cm (5.9 to 7.9 inches) intervals.

As a result, yam tubers are either picked too early or too late. You can harvest before the entire leaf decomposes by utilizing the simple approach of harvesting when the lower leaves begin to turn yellow. This ensures that only mature yams are collected.

Weevil or yam beetle: Adult weevils in the fields cause damage to tubers in the shape of large holes or a few centimeters deep from the time of germination until harvest. The brownish-red adult, which is a good flier, produces a yellow powder through circular perforations.

Because yam is a high-nutrient-demanding plant, it requires a deep, free-draining soil with loamy sand or clay loam characteristics that is deep, free-draining, and relatively high to medium infertility. For maximum production, good soil drainage is required.

Till the land to a depth of 20 to 40 cm. Add organic manure, well-rotted farmyard manure, compost, or green manure at a rate of 10 to 40 tons per hectare at this time. To increase yield, inorganic fertilizers can be employed. The levels vary by country, region, and even within the same field’s soils.

Yams may grow in dry soil once they’ve been planted. It’s good and ideal to keep it uniformly moist by watering it once a week with 1 inch of water. To prevent the mature tubers from splitting, don’t water your yams in the final three to four weeks before harvest.

Yams prefer moist, well-drained soil to thrive. Yams are heavy feeders, thus this will help them expand their roots. Watering frequently is necessary to keep the soil moist.

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Have have been given some Yam seeds, but I’m not able to find any instructions anywhere on how to grow yams from seed. Would you be so kind as to send me a short note with the instructions how how to germinate yam seeds. Thank you.

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How to Grow Yams

Last Updated: April 5, 2024 by Gemma Barrett

Reviewed by Isla Burton - Fact checked by Kylie Hughes

If you didn’t have candied yams growing up, then you missed out. But, it’s not too late to give them a try. In fact, why not learn how to grow yams of your own by growing slips from adult yams and planting them in the garden?

They are just as easy as growing sweet potato slips, and you get to enjoy a harvest of delicious and healthy tubers at the end of the growing season.

Many people confuse a yam (Dioscoreaceae) with a sweet potato plant (Ipomoea batatas). However, true yams are from the Dioscoreaceae family, have skin similar to tree bark and starchy flesh.

Sweet potatoes are from the morning glory family and have reddish-brown skin and sweet flesh. Sweet potatoes are also more healthy than yams, but they both have many benefits.

These tubers are a great addition to your pantry, whether you enjoy yams roasted, boiled, or candied, or added to soups, braises, and stews.

The best thing about them is they are nearly effortless to grow in a garden, and a packet of seeds isn’t necessary. All that’s required is a yam from your local farmers market or grocery store.

Growing, Planting, and Harvesting Yams

Growing your own garden is an excellent practice for keeping your pantry and fridge full of healthy food. You know precisely where it comes from and the steps it takes to get it from the ground to the dinner table.

If you like to grow sweet potatoes or regular potatoes and want to try your hand at growing other tubers, you’re in luck since planting yams is just as easy.

Growing yams is similar to growing sweet potatoes, and the only thing you need to get started is an adult yam.

While many other foods grow from seeds, fruits and veggies like onions, pineapple, celery, small and large potato varieties, and yams grow from parts of the original vegetable. We explain how to grow sprouts from a yam and plant them in the garden for new yam plants.

How to Grow Yams from a Yam

Yams grow from splits that come from sprouts, so it’s necessary to grow sprouts from an adult yam before planting yams in the garden. This is the first part of the growing process, and it only takes a few minutes.

Sprouting Yams

The first step is to pick a healthy yam from the different varieties. Choose a disease-free tuber that does not have lesions or discolorations which tend to grow diseased sprouts.

Cut the yam in half and insert four toothpicks around the outside to form an X-shape. Pour water into a glass and position the toothpicks on the rim, making sure that the cut half of the yam sits in the water.

Set the glass of water on a sunny windowsill, change the water every couple of days to keep it fresh and level, and wait for it to begin sprouting in a few weeks.

Growing potatoes from scraps is possible, too. It works just as well with yams and sweet potatoes, as well.

Growing Yams for the Garden

The next step in growing yams is to remove the developed sprouts from the yam in the jar of water and root the slips. This sounds more complicated than it is, and all that is required is a glass of water.

Preparing Yam Seedlings

• Sprouted yam

Once the yam sprouts are leafy, it’s time to grow the slips separate from the yam. Use your fingers to gently twist each sprout from the yam surface.

Pour water into a container and position the sprouts with the stem in the water and the leaves hanging on the rim. After several days, root development begins on the stem ends as the plants begin growing.

Once the roots are an inch long, it’s time to prepare them for the garden or raised bed a few weeks after the last frost.

Planting Yams in a Garden Bed

Once the slips reach the appropriate size and the outside temperature is just right, it’s time to plant them in the garden. Here is how to plant yam slips by preparing the soil with the proper spacing and depth. Planting potatoes in straw bale is an effective growing method, too, as well as with yams and sweet potatoes.

Garden Yams

• Garden fork
• Organic matter

Once the danger of frost passes and the soil temperature is warm, prepare the garden for planting by loosening the soil eight to 12 inches deep and removing rocks and other debris.

Make the bed large enough to accommodate about three feet of space between each yam plant and ensure it is in a place where they receive full sun.

Spread manure or compost eight inches into the loamy, loose soil to enrich it, and spray it with water two to three days before planting the seedlings.

Dig holes three inches wide, four to five inches deep, and eight to ten inches apart. Carefully position each seedling in a hole with the leafy tops above the potting soil, push the dirt around the bottom, and pat the ground down firmly around them.

Water the newly planted yam slips generously right after planting them, and then give them a drink of water every day for the first week and every other day after that, or when needed.

As the plants grow, feed them low nitrogen, high phosphorus fertilizer every two to four weeks, and provide them with a trellis or stake for support since these plants grow similarly to sweet potato vines.

Spread a layer of black plastic mulch as ground cover to maintain moisture and stop weeds.

Finally, keep an eye out for bugs, nematodes, and diseases. Mealybugs, aphids, and white scale insects are a common yam problem, and insecticidal soap is necessary if you discover infestations.

How Long do Yams Take to Grow?

As you grow yams and give them proper care, you probably wonder when those tasty tubers are ready for picking. We explain how long it takes for yams to mature and how to harvest and store them.

Yam Harvest and Storage

Yams are fast growers and typically take about 14 weeks to grow to maturity, depending on the cultivar. The easiest way to tell when they are ready for harvesting is to inspect the leaves. After the foliage starts to turn yellow and wither, it’s time to begin pulling them.

At the end of the growing season before the first frost, begin digging around the plants, making sure that you’re a safe distance from the yams to prevent damaging the skins.

Pull them gently from the ground and set them in boxes or baskets, and place them in a warm, dark area for two weeks to cure. This step is important since the curing process allows bruises and cuts to heal while sealing out bacteria.

After curing, sort through the yams and toss out any rotten ones. Place the healthy tubers in a cool, well-ventilated, dry area of your pantry or kitchen and use them as needed for several months.

Whether you grow sweet potatoes or yams, picking vegetables from a garden that you grew yourself is a highly satisfying experience. While the entire process takes a bit of time, the reward is well worth your effort, and a single yam is all that’s required to get started.

We hope that you enjoyed reading our information on how to grow yams of your own, and we’d love it if you’d share our yam growing and harvesting guide with the potato-lovers in your life on Pinterest and Facebook.

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How to Grow Yams

Last Updated: July 29, 2024 Fact Checked

This article was reviewed by Ben Barkan . Ben Barkan is a Garden and Landscape Designer and the Owner and Founder of HomeHarvest LLC, an edible landscapes and construction business based in Boston, Massachusetts. Ben has over 12 years of experience working with organic gardening and specializes in designing and building beautiful landscapes with custom construction and creative plant integration. He is a Certified Permaculture Designer, Licensed Construction Supervisor in Massachusetts, and a Licensed Home Improvement Contractor. He holds an associates degree in Sustainable Agriculture from the University of Massachusetts, Amherst. There are 11 references cited in this article, which can be found at the bottom of the page. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 229,732 times.

Yams are delicious, healthy, and fairly simple to grow. While this particular crop tends to thrive in tropical climates, it is easy to grow yams in colder climates with the right planning and forethought. You can grow your own sprouts and slips to plant, and then grow, harvest, and cure yams.

Growing Slips For Planting

• Make sure the yam you choose looks healthy. If you notice discoloration or lesions on the skin, your yam could be diseased, which means its sprouts could be diseased, too.
• Choose a yam variety like TDA 291 or TDA 297 that is resistant to Scorch, a fungal disease that causes spots and lesions. [2] X Research source

• Each yam can produce up to 50 sprouts.

• Slips can also be purchased online.

Planting the Yams

Maggie Moran

Yams grow best in warm climates. Horticulturalist Maggie Moran says, “Yams are an easy plant to grow in the right conditions, and just a few plants can offer a good harvest. However, they require over 4 months of warm temperatures to reach maturity.”

• Press the soil down lightly to get rid of any air pockets.

Tending To Your Plants

• Yam mosaic disease. Caused by aphids, this condition results in yellow and light green discoloration on the leaves. To prevent this disease, keep the growing area free of weeds and use disease-free slips. If you notice diseased plants, remove them immediately. [12] X Research source
• Dry rot disease. This condition causes light yellow lesions on the outer skin, eventually turning the entire yam black. Use disease-free slips to prevent dry rot. If your yams have this disease, soak them in hot water for an hour post-harvest to lessen the effects. [13] X Research source
• Mealybugs. This insect looks like a white, cotton-like oval. Mealybugs can hinder growth and attract ants. Treat mealy bugs by removing infected plants and using insecticide sprays for large infestations. [14] X Research source
• White scale insects. These insects create tiny white scales on the skin of yams and can slow growth. Treat infected plants with insecticidal soap. [15] X Research source

Harvesting Your Yams

How Do You Grow Yams?

Expert Q&A

You Might Also Like

• ↑ https://site.extension.uga.edu/gmanr/2023/05/growing-guide-sweet-potatoes/
• ↑ https://plantvillage.psu.edu/topics/yams/infos
• ↑ https://extension.okstate.edu/fact-sheets/sweet-potato-production.html
• ↑ https://extension.umd.edu/resource/growing-sweet-potatoes-home-garden/
• ↑ https://extension.usu.edu/yardandgarden/research/sweet-potatoes-in-the-garden
• ↑ https://extension.illinois.edu/blogs/good-growing/2020-04-22-how-grow-sweet-potatoes
• ↑ https://web.extension.illinois.edu/gpe/case5/c5hgi.html
• ↑ https://plantvillage.psu.edu/topics/sweet-potato/infos
• ↑ https://www.aces.edu/blog/topics/lawn-garden/harvesting-and-curing-sweet-potatoes/
• ↑ https://www.bbcgoodfood.com/recipes/collection/sweet-potato-recipes

About This Article

To grow yams, start by cutting one in half, partially submerging it in a glass of water, and putting the glass someplace warm. When leafy sprouts form, twist them off, put them in water, and wait for them to grow roots. Once the roots are about an inch long, plant them in loose soil, in holes that are 4-5 inches deep and 8-10 inches apart. Then, cover them with soil, water them generously, and fertilize them every 2-4 weeks. About 4 weeks after you see vines begin to grow, stake the vines to provide support to your plants. For tips from our Gardening reviewer on how to harvest your yams, scroll down! Did this summary help you? Yes No

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Growing Yams: Varieties, Planting Guide, Care, Problems and Harvest

If there is a vegetable that reminds me of holidays and family get-togethers, it’s the humble yam. Yams have featured in all of our special holiday feasts and I can’t imagine a festive meal without a lovely bowl of yams in some form or another. That’s why every year you’ll find me growing yams – even if it’s just one plant in the corner of my yard.

Most yams we buy from the store are grown overseas in tropical and sub-tropical countries around Africa and Asia. Yams are often mistaken for sweet potato, but they are two completely different plants. Yams are more difficult to grow and take much longer to be ready for harvest. They have rough skin, which is more difficult to peel than the skin of sweet potatoes.

Yams are a vigorous herbaceous vine that will climb on anything – some vines grow up to 8 inches in a day! The tubers can grow huge – up to 6 feet and 150 pounds, but most are more manageable in size. The best thing about yams, in my opinion, is that they require little attention once you plant them, and you’ll still be rewarded with a bountiful and tasty harvest.

Yam Varieties

Related to African grasses and lilies, there are well over 600 types of yams, but I’ll cover what is commonly available and what I’ve grown in the past. Definitely talk to your local nursery about what grows best in your area.

If you want to grow a true yam, get yourself a yam tuber or talk to your local plant supplier to make sure you have yams and not sweet potatoes. It’s easy to buy something labeled yams and end up with a sweet potato instead.

Chinese Yam

Chinese yam is the most usable variety in terms of cooking traditional yam recipes. Treat it like a white potato and roast, bake, casserole or add it to stews. Its flesh is firm and is mild in taste. Chinese yam is a little cold-tolerant but still requires fairly warm temps.

Guinea Yams

Guinea Yams come with both white and yellow flesh varieties. Treat them like potatoes or sweet potatoes. These are big yams weighing on average about 5 pounds.

Ube (Filipino Purple Yam)

Ube has become popular in many farmer’s markets in the U.S. They can range from purple with white mottles to a deep lavender colored flesh. The skin is thick and brown.

Air Potatoes

Air potatoes are cultivated in the U.S. and a few other countries. Some people consider them pests because of their rapid growth, but air potatoes are a true domestic yam. The plant produces edible tubers both above and underground, but beware – many wild varieties are poisonous.

Okinawan Yam

Used in both sweet and savory dishes, Okinawan yams are popular in Hawaii. The flesh is deep purple and they are versatile and taste particularly sweet when roasted.

American Yam

American yams are the ones you’ll often find on the Thanksgiving table, but they’re actually sweet potatoes. They could be described as faux yams, but the two plants are totally different. I mention them because you don’t want to end up with an American yam when you’re looking for a true yam.

Originating in South America, this is another sweet potato considered a yam by many consumers and supermarkets alike. It’s a favorite in American homes.

How to Plant Yams

Zones 8 to 10 have success with growing yams. True yams can’t have any cold temps for their entire growing season, which can be as long as 11 months, though some are ready for harvest after 5 months.

If you live in a cooler area, it may still be possible to succeed at growing yams if you have a greenhouse and are willing to put in the effort.

Sun Requirements

Yams require full sun.

Soil Requirements

Yams like slightly acidic soil between 5.5 to 6.5pH. Rich loamy soil that drains well is best. Slight clay is okay, but hard compacted soil isn’t suitable.

When to Plant Yams

Plant yams indoors well before the last frost to get a good head start. You’ll either need to buy or grow slips or tubers. Plant outside once the last frost has passed and the temperature is consistently above 80°F.

How To Grow Slips

• Push three toothpicks in a yam about halfway down and place in a glass of water. Half the yam should be submerged and the other half held above the water by the toothpicks resting on the glass lip.
• Place in a sunny window and ensure the water level stays at the same height by topping up when necessary.
• In about three weeks, the yam will sprout slips that grow from the part of the yam not in the water.
• When the slips form a couple of leaves, gently twist the sprouts off.
• Lay the sprouts in a shallow dish with the bottom in water and the top leaves hanging over the side to help form roots.
• When the roots are about an inch long or more, they’re ready to plant.

How To Grow Tubers

I’ve had success with growing yam tubers, though I’ve found this method often gives me plants that end up with health issues like dry rot.

Use a healthy yam tuber and cut in half or quarters ensuring each piece has an eye that will grow a plant, the same as you chit potatoes. Rub wood ash over the yam and allow to sit for a few days to help prevent disease.

Plant in small pots with good quality potting mix and water well. When the plant sprouts and is a few inches tall, plant outside.

I’ve also had success in planting healthy tubers directly into the soil as you would a potato.

I don’t plant yams in my garden with perfect spacing. I plant wherever there is suitable soil and something for them to crawl up. Some varieties are extremely prolific growers, so give them plenty of space.

To space in a more traditional way, plant each slip 12 inches apart with 5 feet between rows. You might want to give plants a structure to trail over, like a trellis or grate.

Some tubers grow big and need plenty of space. This is one plant you don’t want to grow too close together.

How to Care for Yams

I’ve found yams to be relatively fuss-free, but when the slips are first planted and the plants are young, water well and ensure the soil remains moist, but not soaking.

Water every day for the first week or so, and then every second day in the second week and gradually lessen the watering as the plant gets bigger.

You want to end up giving plants about 40-inches of water over the growing season. Mulch around plants to conserve moisture. If the soil is too wet the yams will rot under the surface.

Fertilizing

When first planting the slips, plant in fertile soil with well-rotted organic matter. The roots of slips are sensitive to fertilizer when they’re young.

Fertilize every three weeks or so with a low nitrogen and high phosphorus product once the plants begin to take.

When the plant growth reaches a few feet high, I feed only if it looks as though the plant is weakening or slow-growing.

With yams, I mulch with straw or hay to keep the moisture in.

Companion Planting for Yams

Don’t forget yams spread vigorously, so don’t plant them near other aggressive growers like squash.

• Summer savory to repel weevils
• Dill to attract predatory wasps who eat aphids and spider mites

Common Problems and Solutions for Growing Yams

Yam mosaic disease.

This causes lesions on the leaves in a mosaic pattern. The plant withers and looks weak. It can cause stunted growth in the tubers, and they’ll have little starch content.

The best cure is prevention. Use slips resistant to this disease and ensure the area is weed-free during growth. Aphids spread this virus, so keep them under control. Otherwise, you can lose up to 50 percent of your yam harvest.

Leaves become dry, brittle and look burned. This is a fungus that overwinters in debris so ensure your planting area is free of plant material and the soil is rich and healthy.

Dry Rot Disease

This disease is caused by a nematode. When dry rot is present, the tubers have small lesions on the outside of the skin. As the disease progresses, the lesion deepens into the tuber causing cracking and rotting.

Use slips and tubers that are disease-free, rub tubers with wood ash prior to planting or practice good crop rotation. Try growing yams where you last grew chili peppers to help control dry rot.

These are little, flat bugs that leave behind a waxy substance. They suck the sap and moisture from the plant and excrete honeydew, which will attract ants and diseases like sooty mold.

Use neem oil at the first sign of the bug. You can also spray plants daily for a few weeks with diluted rubbing alcohol.

White Scale Insect

White scales appear on the tubers and often cause slow growth or even shriveling of the tubers.

Use a good quality neem oil or organic pyrethrum, as this is spread by insects.

Harvesting Yams

Once planted the yams will grow through spring, summer, and fall before dying off in the winter. They’re in the ground for approximately eight months, so patience is a virtue.

Once the leaves begin to yellow, wait another couple of weeks as the tubers will continue to fatten.

Carefully dig at the base of the plant and follow the tubers. Try not to cut them, but if you do, use the ones you nick first. If you have loose, loamy soil, use a garden fork as you would when digging out potatoes.

Don’t wash the dirt off the yams. Store them in a cardboard box in a cool dry area. Check them periodically for any that may be rotting or deteriorating.

Cook in the traditional holiday way or treat it as a white potato . You won’t be disappointed.

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How To Grow & Harvest Yams In Your Backyard Veggie Garden

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Yams are not only a tasty and versatile vegetable, but they are also an excellent addition to any backyard garden. Growing yams may be a pleasant and rewarding experience whether you are an expert gardener or just starting out. They are not only reasonably easy to cultivate, but they are also high in key elements that are required for a balanced diet.

This guide will walk you through the whole process of growing and harvesting yams in your own backyard food garden. We’ll go through everything from choosing the best yam type to preparing the soil to planting, caring for, and harvesting your yams. So, roll up your sleeves, put on your gardening gloves, and let’s get started growing some tasty and nutritious yams.

A Brief History

Yams have a long and fascinating history, stretching back centuries.

They originated in Africa and were believed to have been one of the first crops to be cultivated. Later, they were brought to the Americas by slaves, who grew them for their own sustenance. In some parts of the world, yams are still a major food crop and are used in everything from soups to stews.

Yams are also valued for their medicinal properties. In some cultures, they are used as a treatment for various ailments such as fever, colds, and digestive problems. In addition to being a nutritional powerhouse, yams are also known for their high concentrations of vitamins A and C, as well as thiamine, riboflavin, and niacin.

Today, yams can be found in many different varieties and can be grown in a variety of climates. While they typically thrive best in tropical climates with plenty of rain and sun, yams can also be grown in temperate climates with some success. With proper care and attention, yams can easily be grown at home for delicious dishes or for medicinal purposes.

Nutritional Benefits

Yams are an incredibly nutritious root vegetable that have been enjoyed for centuries.

Not only are they packed with essential vitamins and minerals, but they also contain a variety of beneficial plant compounds. One cup (136 grams) of yams provides 158 calories, 5 grams of dietary fiber, 17 milligrams of vitamin C and 19 milligrams of calcium. Yams are also a good source of B vitamins, including folate, thiamin, niacin and riboflavin. In addition, yams are rich in potassium and manganese, with each serving providing 369% of your recommended daily intake of vitamin A.

Eating yams can provide a variety of health benefits. For starters, their high fiber content makes them excellent for improving your digestive health and preventing constipation. Additionally, the high levels of vitamin A support healthy eyesight and may help reduce the risk of certain eye diseases.

Yams are also thought to be beneficial for weight loss due to their low calorie content and filling fiber content. Eating yams can also help improve cholesterol levels due to their high levels of beta-carotene and other antioxidants that have been linked to lower levels of bad cholesterol (LDL).

When looking for yams to add to your diet, there are several varieties available. Sweet potatoes are the most popular variety in the United States, but there are also other types such as Japanese yams, Chinese yam and Okinawan sweet potatoes. All varieties provide similar nutritional benefits, so it’s up to you which one you choose based on taste preferences or availability.

Now that you know the nutritional benefits of yams, you can start planting them in your garden. With their high nutrient content and delicious flavor, it’s easy to see why yams have been enjoyed for centuries around the world.

Common Varieties & Their Uses

Yams are a diverse group of plants that have many different varieties and uses. Knowing the different varieties and their uses can help you choose the best one for your garden.

The most common type of yam is the white yam, which is most commonly found in West African and Caribbean countries. White yams are large, starch-rich tubers with a mild, earthy flavour. They are very versatile and can be cooked in a variety of ways. White yams are also used to make a variety of sauces, soups, stews, and side dishes.

The yellow yam is another popular type of yam. It has a mild flavour and a soft texture, making it great for mashing or roasting. Yellow yams are also often used to make chips or fries.

The purple yam is another popular variety and is most commonly found in the Philippines. It has a sweet flavour and is often used to make desserts such as cakes, pies, tarts, custards, ice cream and more.

The red yam is also popular around the world and has an earthy flavour with hints of sweetness. Red yams can be boiled, mashed or roasted and are often used as a side dish or in soups and stews.

When growing your own yams at home, it’s important to choose the right variety for your climate and soil type. If you’re new to gardening, white or yellow varieties may be the best option as they tend to thrive in most conditions.

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For experienced gardeners looking for something more unique, purple or red varieties may be worth exploring as they have unique flavours and textures that can add something special to your dishes.

When To Sow

Yams are frost tender, so they should be planted after the risk of frost has passed in early spring. They can then be harvested in autumn or early winter after the first frost has knocked the tops down and they begin to die down.

It is important to water the soil well and leave it for a few days before planting. It is also important to keep in mind that yams need regular watering and should be kept moist but not waterlogged. They are generally drought tolerant, but keeping them moist will ensure healthy growth and strong yields.

Choosing A Suitable Location In The Garden

Choosing a suitable location for planting yams is an important step in achieving success with this crop. When selecting a spot in the garden, ensure it is in a sunny spot with plenty of space, and a free-draining soil. If possible, look for somewhere that is sheltered from strong winds as this can damage the vines.

Yam vines can grow up to 3 metres in length and will require some form of support, such as a fence or trellis. You may also wish to consider planting your yams near other plants that can act as beneficial companions, such as beans or cucumbers.

Once you have chosen your location, it is important to prepare the soil well. This involves adding compost or sheep pellets and digging it over to create furrows between rows.

Preparing The Soil

Preparing the soil for growing yams is an essential step in ensuring a successful harvest. Before planting, it’s important to make sure that the soil is rich and well-draining.

Clear the land of any weeds or debris before the rainy season, and cut down any trees that may be blocking sunlight. Dig large amounts of aged compost or well-rotted animal manure into the soil, and mix in some sheep pellets to help increase fertility. If you live in a particularly dry area, you may also want to add some organic mulch to help retain moisture.

Planting The Seeds, Seedlings Or Tubers

When planting yams, it is important to choose a variety that is suitable for your climate and soil type.

The most commonly grown variety is red-skinned, but you can also get yellow and apricot varieties. Seed can be planted from late winter to early spring at a depth of 3-5cm. Tubers should be planted at 5cm deep with 40cm spacing between each tuber.

When planting seedlings, make sure to place the new growth upwards and cover them with soil or compost. Water the bed well and cover with a layer of mulch.

If planting your potted yams, simply plant to the same depth they were in the pot. Yams prefer fertile, free-draining soil so it is important to mound up around them when planting. It is also important to keep any lime away from them as this can damage the tubers.

Once planted, water regularly and ensure that weeds are kept in check as they can compete for resources with the young plants. With proper care, you should be able to harvest your yams within 8 – 10 months of planting.

Caring For The Seedlings

Once the yams have been planted, the seedlings need to be cared for properly in order to ensure a successful harvest. Water the seedlings regularly, making sure not to overwater as this can cause root rot. For best results, use warm water when watering and water deeply.

Keep any weeds at bay by hoeing between the rows on a regular basis and using mulch if necessary. Fertilize monthly with a balanced fertilizer, and provide some shade during the hottest part of the day. Yams are also susceptible to certain diseases and pests, so be sure to check for signs of disease or pests and treat accordingly.

Finally, beneficial companion plants can help improve soil fertility and attract beneficial insects, so consider planting some alongside your yams. With the right care and attention, you’ll enjoy a successful harvest in no time.

Watering & Fertilizing

Watering is a key factor when it comes to growing yams. The soil should be well-drained, and the plants should never be allowed to sit in waterlogged soil. A mulch of well-rotted compost or grass clippings can help retain moisture and keep the roots cool. Yams should be watered deeply and regularly, allowing the top layer of soil to dry out between waterings.

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When it comes to fertilizing, a general fertiliser such should be mixed into the soil at planting time (early spring). Subsequent applications can then be made every couple of months, or as needed. Over-fertilizing can cause poor yields, so it is important to exercise caution and follow the instructions on the packaging carefully.

It is important to remember that while yams do need nutrients to thrive, they are not heavy feeders. Too much fertilizer can cause foliage problems, including yellowing and wilting leaves. As such, a light hand with the fertilizer is recommended.

When & How To Harvest

When it comes to harvesting yams, timing is everything.

Yams are ready to harvest as soon as their shamrock-like green tops die down, but don’t rush to dig them up too soon. Tubers won’t start to fatten until right at the end, so wait until the vines have died down and the tubers have stopped pushing through the soil before harvesting. Cold weather before harvest also tends to improve the flavour of yams, so in frost-prone regions, it can be beneficial to wait until after the first frost.

Before harvesting, mound the soil around each plant with a garden fork. This will help prevent any tubers from being damaged when you pull them from the ground. Make sure you check for any small aerial tubers that may have formed on the stem, as these need to be picked off before a heavy frost. Then gently pull each tuber from the ground and brush away any excess soil.

Once harvested, it is important to handle your yams with care. Store them in a cool, dry place for up to two weeks for best results. If you have a large crop of yams that you wish to store for longer periods of time, they can be stored in boxes or bags in a cool cellar or garage. You may also wish to preserve some of your harvest by curing them or canning them in jars.

Storing & Preserving

Storing and preserving your yams is an important part of the growing process. After harvesting, yams should be cured for about 10 days in temperatures between 65-75 degrees Fahrenheit. This helps to toughen the skin and improve their storage potential. After curing, you can then store your yams in a cool, dark, and dry place with adequate ventilation. The ideal temperature range for storing yams is between 55-60 degrees Fahrenheit.

When storing yams, make sure to keep them away from any direct sunlight and away from other fruits and vegetables that may exude ethylene gas, which can cause the yams to spoil. You should also check your yams on a regular basis for any signs of spoilage. If you find any spoiled sections, cut them off and discard them immediately.

You can also preserve your yams by freezing or canning them. To freeze your yams, wash and peel them before boiling or roasting them in the oven until they are soft. Once the yams have cooled, cut into cubes or slices before placing into freezer-safe bags or containers. To can your yams, make sure to use only high-quality jars with new lids to ensure proper sealing. You can either pressure can or water bath can your yams depending on the desired outcome.

Storing and preserving your home-grown yams is an important part of the growing process that will allow you to enjoy their delicious taste all year round.

Common Diseases & How To Control Them

Common diseases can occur when growing yams, and it is important to take preventative measures to ensure the health of your crop.

Disease free tubers/setts should be used for planting, and treating them with hot water for 40 minutes at 50-55°C before sowing and after harvest can reduce infection.

The area should also be kept weed-free during growth as aphids spread viruses, and extra space should be allowed between the plants. Mulching with well-rotted compost or grass can help conserve soil moisture, and fungicides can be used to treat fungus-related illnesses.

Keep foliage dry, and choose a location for your garden that will receive morning sun. Soil should be well-draining, and a general fertiliser can help the plants grow.

Here are some of the more common diseases yams are susceptible too:

Powdery Mildew is a fungal disease that appears on leaves as a white powdery material. Remove sick plant sections, enhance air circulation around plants, and avoid watering foliage in the evening to manage it.

Leaf Spot. This disease develops brown or black patches on the leaves. To keep it under control, remove affected leaves and minimise overhead watering. If the condition persists, use a copper-based fungicide.

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Root Rot is caused by overwatering, which promotes fungal development in the roots. Improve soil drainage, reduce watering frequency, and remove afflicted plants to manage it.

Bacterial Wilt: This disease causes plant withering, yellowing, and eventually death. Avoid overhead watering, rotate crops, and remove diseased plants to manage it. To inhibit spread, use a copper-based fungicide.

The most important thing is prevention: use slips that are resistant to disease, keep the area weed-free, allow extra space between plants, mulch well, keep foliage dry, and choose a sunny location with well-draining soil. If disease does occur, however, fungicides can help manage symptoms.

Common Pests & How To Control Them

Yam growers must be on the lookout for common pests that can damage their crop. These include aphids, weevils, wireworms, and mites. To prevent infestations, it is important to practice good garden hygiene, such as removing weeds, disposing of infected plants, and keeping the area clean.

Aphids can be controlled with insecticide sprays. Weevils can be controlled by cutting off the infected plants at least one inch above the soil. This leaves nearly every weevil egg in the plant bed and helps reduce the spread of diseases. Wireworms can be controlled by using trap crops such as potatoes and carrots or using insecticides or nematodes. Mites can be controlled with insecticidal soap or horticultural oils applied regularly during the growing season.

Beneficial Companion Plants

When it comes to growing yams, having beneficial companion plants can help to ensure a successful harvest. Marigolds are a great choice as they produce a scent that repels both animals and pests. In addition, they can help to encourage healthy plant growth and ward off diseases.

Banana trees also make great companions as they provide shade in higher temperatures. Other good companion plants for sweet potatoes include potatoes and beans, both of which are said to improve the flavor of the yam.

When planting yams, it’s important to ensure that they are 8-10 centimetres deep and 30cm apart. When planting companion plants such as marigolds or banana trees, it’s important to make sure that they are at least 25cm away from the yam plants so that the roots have enough space to spread out. Additionally, it’s important to keep the soil around them well watered and fertilized in order to promote healthy growth.

Once the plants have grown, it’s important to keep an eye out for common diseases and pests that could affect your crop. Regular inspections can help you spot any issues early so that you can take steps to control them before they become a major problem.

Using Your Home Yams In Cooking

Once your yams are harvested, it’s time to put them to good use. Yams are an incredibly versatile vegetable that can be used in a variety of dishes. Here are some tips on how to use yams in cooking:

Roasting: Cut the yams into cubes, drizzle with oil, sprinkle with salt and pepper and roast in a preheated oven at 425°F until golden brown.

Boiling: Peel the yams and cut into cubes. Bring a pot of salted water to a boil and add the cubes. Boil until the yams are tender when pierced with a fork.

Mashing: Boil or bake the yams until soft, then mash them in a bowl. Add butter, milk, salt and pepper to taste and mix until creamy.

Steaming: Cut the yam into cubes or slices and place in a steamer basket over boiling water. Steam for 10 minutes or until tender.

Stir Frying: Peel and slice the yam into thin slices or wedges. Heat oil in a wok or skillet over medium-high heat, add the yam slices, season with salt and stir-fry for 3-4 minutes until lightly golden.

Yams can also be used in soups, stews, casseroles and pies. For sweet recipes such as cakes or muffins, you can replace sweet potatoes with yams for an unusual twist on classic favorites. With these ideas, you can now enjoy your home grown yams in delicious dishes.

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How to Grow Yams: Essential Tips for a Bountiful Harvest

Growing yams can seem a bit daunting, but it’s like following a recipe – you just need the right ingredients and a little patience. Yams are not the same as sweet potatoes, although they’re often confused. In my experience, yams are a heartier, starchier tuber, originating from Africa and Asia, with dark brown, sometimes hairy skin. They thrive in warm climates but don’t fret; with a bit of care, they can also grow in cooler areas.

You’ll start with selecting healthy yams as your source for slips, which are little sprouts that grow from the yam itself. I usually place them half-submerged in a container of water. It’s rewarding to watch the little roots wave hello as they emerge after a few days. Planting comes next, and that’s where the real fun begins. From making sure your soil is rich and well-drained, to choosing a sunny spot, preparation is key. I’ve learned that yams are not too needy, but they do require consistent moisture, especially in dry spells, to plump up nicely underground.

JUMP TO TOPIC

Understanding Yam Species

Popular varieties and their characteristics, soil conditions and preparation, creating an optimal growing environment, step-by-step planting guide, nutrition and watering needs, pest and disease management, when and how to harvest yams, proper curing and storage techniques, selecting the right yam varieties.

Choosing the correct yam varieties is essential for a successful harvest. I’ll guide you through understanding the different yam species and discuss some popular varieties you might want to consider for your garden.

Yams are a part of the Dioscoreaceae family, and the term ‘yam’ encompasses a range of tuberous vegetables belonging to the genus Dioscorea. I’ve learned it’s important to distinguish between true yams and sweet potatoes, which are often confused in some parts of the world. True yams have rough, scaly skin and are typically imported from Africa or Asia. They’re quite different from the softer, sweeter sweet potatoes common in the United States.

Yams and sweet potatoes are not the same; true yams belong to the Dioscoreaceae family and are distinct in flavor and texture.

When deciding which yam varieties to plant, consider your local climate and the length of your growing season. In my experience, here are a few popular types:

Ube (Purple Yam): Native to Asia, particularly the Philippines, ube is famous for its vibrant purple flesh and is often used in desserts. It prefers tropical climates.

Yellow Yam: This yam variety has yellow flesh and is popular in Jamaica and other parts of the Caribbean. It’s known for its good shelf life and is often used in savory dishes.

White Yam: With white or light-colored flesh, this variety is widely grown in West Africa. It has a starchy texture and a neutral taste, making it versatile for various recipes.

Chinese Yam: A hardy species that produces long, cylindrical tubers. This yam is easy to grow and has a sweet, nutty flavor, which is why I enjoy it in several dishes.

Remember, the best variety for you depends on your taste preferences and your environment. Happy planting! 🌱

Preparing for Planting

I’ve found that getting a bumper yam harvest starts with meticulous preparation of the ground and the growing environment. Good soil and a nurturing environment can make or break your yam endeavors.

To me, soil is like a nurturing mother to plants; it feeds, stabilizes, and breathes life into the yams. Here’s how I make sure my soil is primed for planting:

The Ideal Soil Mix : I typically ensure my soil is well-aerated and rich in organic matter. A mix of well-rotted manure or compost worked into the soil does wonders. Yam plants are quite hungry and feed on the soil nutrients voraciously, so the richer, the better.

💥 pH Matters

I keep my soil pH slightly acidic to neutral—around 5.5 to 6.5 is prime. Yams are quite forgiving, but they don’t like it too sweet or too sour, so I test my soil with a pH kit and adjust accordingly with sulfur to lower the pH or lime to raise it, if needed.

I’ve noticed that yams thrive in a “just right” Goldilocks zone – not too wet, not too dry, but with enough space to grow those tasty tubers.

Consistent moisture is important, especially during the early stages of growth. I avoid waterlogging as it can lead to rot. Mulching helps maintain moisture levels and temperature, making sure the plants are not thirsting or baking in the heat.

Sunlight is crucial for yams to produce energy, and plant placement is key to harness that golden goodness:

I plant my yams where they can bask in full sun for the majority of the day. If you imagine the yams wearing sunglasses, lounging in the sun, you’re not far off – this exposure is essential for them to flourish.

When I first started, I underestimated the importance of starting off on the right foot with soil prep and environment. But I soon learned that these are the stagehands behind the scenes, setting the scene for a show-stopping performance.

Planting and Care

When it comes to growing yams, getting the planting right and providing diligent care can mean the difference between a bountiful harvest and a lackluster performance. 🌱 I’ll walk you through each step, ensuring you understand how to provide your yams with the best possible start and keep them thriving throughout the season.

Growing yams begins with planting slips or sprouts, which are grown from a mature yam tuber. I avoid planting until all danger of frost has passed and the soil is well warmed. Yams prefer a sunny location and well-drained soil.

• Start by cutting a yam tuber into chunks, each with at least one eye.
• Cure the sections for a few days to form a protective scab over the cuts, reducing the risk of rot.
• Plant the chunks about 4-5 inches deep in the soil, spaced approximately 18 inches apart.
• After planting, I make sure to water the slips thoroughly to encourage good root contact with the soil.

Yams have moderate nutritional needs but do appreciate a boost. I apply a balanced fertilizer, containing equal parts of nitrogen, phosphorus, and potassium, every 3-4 weeks during the growing season. An important part of care is ensuring consistent moisture. Here’s how I handle their watering requirements:

Water regularly to keep the soil moist, without allowing it to become soggy. Mulching helps retain soil moisture and regulate temperature.

Yam crops can be challenged by specific pests and diseases, which I’m always on the lookout for. Mealybugs and yam mosaic disease are among the common concerns. My approach to dealing with pests includes:

• Inspecting leaves and stems regularly for signs of infestation.
• Applying insecticidal soaps or oils to manage pests when necessary, following label instructions precisely.

For preventing disease:

• Practice crop rotation to reduce disease carry-over from year to year.
• Choose resistant varieties whenever possible.

By staying vigilant and proactive, I manage to keep pests and diseases at bay, ensuring a healthy and robust yam crop.

Harvesting and Storage

I’ll be guiding you through the proper way to harvest yams and ensure their longevity through correct storage methods. This includes recognizing the right time to harvest and applying the best curing practices for these tropical treasures.

I’ve learned that timing is paramount when harvesting yams. You should wait until the end of the growing season, once the vines start to yellow and die back. This is a clear sign that they’ve reached maturity . It’s typically around 6-8 months after planting, depending on the variety.

To harvest, I use a digging fork to gently lift the soil around the tubers to prevent any bruising. The yams are then eased out of the earth. Be sure to start digging a few inches away so as not to spear your prized spuds!

Now, don’t confuse curing yams with the process for sweet potatoes ; they are quite different. For yams, they need a shorter curing period in a well-ventilated area, usually about two weeks. This allows the skins to harden and the yams to heal any minor damages which helps in extending their storage life.

For storage, I keep my yams in a cool, dry place—not too different from a cellar. The storage area should be kept at around 55-60°F (13-16°C) with moderate humidity. A well-cured yam can be stored for up to 6 months, but keep an eye on them and remove any that start to deteriorate to maintain the freshness of the batch.

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How to Grow Yams

Posted by Aniela M. | Aug 29, 2017

Today we're going to show you how to grow yams with our easy to follow gardening guide. Contrary to popular belief though, yams are NOT sweet potatoes as they are from completely different plant families. Yams are native to Africa and Asia while sweet potatoes are native to tropical Center and South America and the Caribbean. Additionally, yams contain more sugar than sweet potatoes, and can grow to giant sizes of 7 feet long and 150lbs. Real yams also need up to a year of frost free climate before harvest, whereas sweet potatoes are ready for harvest within 100-150 days. There are also 600 different species of yams with just as many uses! So now that you know what the difference between yams and sweet potatoes is, let's dive in and check out how to grow yams!

How to Grow Yams in Your Garden

Growing any variety of yam requires a tropical to subtropical environment. So if you don't live in either of these environments or don't have a greenhouse, growing yams may not be a good idea.

Planting Yams:

• Choose small whole tubers or portions of larger tubers to plant.
• Plant in good quality, well draining soil.
• These should be planted in temperate zones in March-April.
• Full harvest should be ready within 10-11 months.
• Make 42 inch rows and space each plant 18 inches apart and 2-3 inches deep.
• You can also plant them on hills, making sure to space them 3 feet apart.
• For best results, plant near a fence or build a trellis.

Caring for Yams:

• Plant only in tropical or subtropical regions.
• Water regularly.
• Harvest in 10-11 months.

As you can tell, aside from being in the right environment, yams aren't very hard to grow as they don't require much care, only patience!

Happy Planting!

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I have bought the Ghana yams twice now, wanting seed potatoes and none of the setts I cut sprouted. Are the yams treated with some sort of fungicide before shipping that would prevent growth? Thanks for any advice.

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How to plant yam: easy step-by-step guide.

Welcome to the world of yam planting! Growing yams can be a rewarding and fulfilling experience, and in this comprehensive guide, we will take you through the process step by step. Whether you’re a seasoned gardener or a novice, you’ll discover how to cultivate these nutritious and versatile tubers in your own garden. Let’s start by introducing you to yams and the significance of cultivating your own.

Brief Introduction to Yam Planting: \nYams are a staple crop in many parts of the world, known for their delicious taste and high nutritional value. They are versatile in the kitchen and can be used in a variety of dishes, from stews and soups to fries and pies. Cultivating yams at home allows you to enjoy fresh, organic yams and contribute to food security.

Importance of Growing Your Own Yams: \nGrowing your own yams offers several advantages. Firstly, it ensures a supply of fresh and chemical-free yams. Secondly, it reduces the need to rely on store-bought yams, which may be treated with pesticides or imported over long distances. Finally, yam cultivation can be a sustainable and eco-friendly practice.

List of General Steps: \nThroughout this guide, we will provide you with a detailed, step-by-step process for planting and caring for yams in your garden. From selecting the right varieties to harvesting your bountiful crop, we’ve got you covered.

Now, let’s delve deeper into the world of yams in Understanding Yams

What are yams.

Brief History and Botanical Background: \nYams (Dioscorea species) are starchy tuberous roots that have been a staple food in many tropical and subtropical regions for centuries. They are not to be confused with sweet potatoes, as yams belong to the Dioscoreaceae family, while sweet potatoes are from the Convolvulaceae family. Yams come in various shapes and sizes, with some varieties growing up to several feet in length.

Yams have a rich history in African, Asian, and Caribbean cuisines and have been cultivated for their nutritional value and storage properties. They are an excellent source of carbohydrates, dietary fiber, vitamins, and minerals, making them an essential dietary component in many cultures.

Varieties of Yams

Description of Common Yam Varieties: \nYams come in numerous varieties, each with its unique characteristics in terms of taste, texture, and adaptability to different growing conditions. Common yam varieties include:

• Dioscorea alata (Water Yam):  This variety is known for its smooth, glossy skin and cylindrical shape. Water yams are generally sweet and have a slightly slimy texture when cooked.
• Dioscorea rotundata (White Yam):  White yams have rough, scaly skin and a cylindrical shape. They are starchy and often used in various culinary applications.
• Dioscorea cayenensis (Yellow Yam):  Yellow yams have rough, yellowish-brown skin and a cylindrical shape. They are starchy and become sweeter as they mature.

Best Varieties for Different Climates and Soil Types: \nThe choice of yam variety depends on your local climate and soil conditions. Some yam varieties are better suited to specific regions and growing environments. In the following sections of this guide, we will explore the best practices for selecting and planting the most suitable yam varieties for your garden.

Stay tuned for the upcoming sections, where we will guide you through the process of preparing your soil, selecting the right planting materials, and nurturing your yam plants to a successful harvest.

Pre-Planting Preparation of Yams

Before you get your hands dirty planting yams, it’s essential to prepare your garden and create the optimal conditions for their growth. This section will guide you through the critical pre-planting steps, including determining the best planting time, selecting the right location, and preparing your soil.

When to Plant Yams

The ideal planting time for yams varies based on your climate zone and the specific yam variety you plan to grow. Here are some general guidelines to help you determine when to plant your yams:

• Tropical Climates:  In tropical regions with consistent warm temperatures and no frost, yams can be planted year-round. However, it’s best to plant them during the rainy season when moisture levels are high.
• Subtropical Climates:  In subtropical areas, you can start planting yams in late winter to early spring, once the risk of frost has passed. This allows them to establish strong growth before the heat of summer.
• Temperate Climates:  In temperate zones with distinct seasons, yams should be planted in late spring or early summer, once the soil has warmed and there is no longer a risk of frost. This ensures that they have enough time to mature before the onset of cold weather.

Choosing the Right Location

Selecting the right location for your yam planting is crucial for their success. Consider the following factors when choosing the ideal spot:

• Sunlight:  Yams require full sun to thrive. Choose a location that receives at least 6-8 hours of direct sunlight each day.
• Drainage:  Yams prefer well-draining soil to prevent waterlogged roots. Avoid areas with poor drainage, and consider raised beds if your soil is heavy or compacted.
• Spacing:  Yams need space to spread and grow. Plant them at least 12-18 inches apart in rows, with rows spaced 3-4 feet apart to provide adequate room for vines to develop.

Soil Preparation

Proper soil preparation is key to providing your yams with the nutrients they need for robust growth. Here’s how to prepare and enrich your soil for yam planting:

• Soil Composition:  Yams thrive in loose, well-aerated soil that is rich in organic matter. Sandy loam or loamy soil is ideal. Conduct a soil test to determine its composition and nutrient levels.
• pH Requirements:  Yam plants prefer slightly acidic to neutral soil with a pH range of 5.5 to 7.0. Adjust the pH if necessary using lime to raise it or sulfur to lower it.
• Enriching the Soil:  To improve soil fertility, incorporate organic matter such as compost or well-rotted manure into the planting area. This enhances nutrient availability and water retention.
• Weed Control:  Remove any existing weeds from the planting area to reduce competition for nutrients and space.

By carefully selecting the right planting time, location, and preparing your soil to meet yams’ specific requirements, you’ll create optimal conditions for successful yam cultivation. In the next section, we will dive into the process of selecting the best yam varieties for your garden and obtaining quality planting materials.

Planting Process of Yams

Now that you’ve prepared your garden and selected the best planting materials, it’s time to dive into the actual planting process for yams. This section will provide you with a detailed guide on how to choose healthy seed yams and take you through the step-by-step planting process.

Seed Yams: Selection and Preparation

How to Choose Healthy Seed Yams: \nSelecting healthy seed yams is crucial for a successful yam crop. Follow these tips when choosing your planting materials:

• Choose Disease-Free Yams:  Inspect the yams for signs of disease, rot, or damage. Healthy seed yams should be free of blemishes, mold, or decay.
• Select Well-Sized Yams:  Opt for seed yams that are medium-sized, typically around 2-4 inches in diameter. These are more likely to produce healthy shoots and tubers.
• Look for Firm Texture:  Squeeze the yams gently; they should have a firm texture. Soft or mushy yams are not suitable for planting.
• Avoid Sprouted Yams:  While some sprouting is normal, yams with excessive sprouts may have reduced energy for growth. Choose yams with one or two sprouts at most.

Cutting and Curing Seed Yams: \nAfter selecting your seed yams, it’s essential to prepare them for planting. Here’s how to cut and cure them:

• Cutting:  Carefully cut the yams into sections, ensuring that each section has at least one sprout or bud. Each piece should be about 2-3 inches long.
• Curing:  Place the cut yam sections in a cool, dry, and well-ventilated area for a few days to allow the cut surfaces to heal and form a protective layer. This helps prevent rot during planting.

Step-by-Step Planting Guide

Now, let’s go through the step-by-step process of planting your prepared seed yams:

• Prepare Mounds or Rows:  In your garden bed, create mounds or rows that are about 12-18 inches wide and 6-8 inches high. Space the mounds or rows 3-4 feet apart.
• Plant Seed Yams:  Plant the cured yam sections horizontally, with the sprouts facing up, at a depth of about 2-3 inches into the mounds or rows. Space them approximately 12-18 inches apart within the row.
• Cover with Soil:  Gently cover the planted yams with soil, leaving the sprouts or buds exposed above the ground. Ensure that the soil is well-compacted to provide support for the vines.
• Watering:  Water the newly planted yams thoroughly to settle the soil and provide initial moisture. Keep the soil consistently moist but not waterlogged throughout the growing season.
• Mulch:  Apply a layer of organic mulch, such as straw or leaves, around the yam plants to help retain moisture, suppress weeds, and maintain soil temperature.
• Support Structures:  As the yam vines grow, provide support structures like trellises, stakes, or strings to encourage vertical growth and prevent the vines from sprawling on the ground.

By following these detailed steps and providing proper care, you’ll be on your way to successfully growing yams in your garden. In the next section, we will explore essential aspects of caring for your yam plants, including watering, fertilization, and pest control.

Caring for Yam Plants

Caring for your yam plants is essential to ensure healthy growth and a bountiful harvest. In this section, we will explore the best practices for watering, fertilizing, managing soil health, and addressing common pests and diseases that may affect your yam crop.

Watering Your Yams

Best Practices for Watering Frequency and Amount: \nProper watering is crucial for yam plants, as they require consistent moisture throughout the growing season. Here are some key guidelines for effective watering:

• Consistent Moisture:  Keep the soil consistently moist but not waterlogged. Water yam plants when the top 2-3 inches of soil feel dry to the touch.
• Morning Watering:  Watering in the morning allows the foliage to dry before evening, reducing the risk of fungal diseases. Avoid overhead watering to prevent wetting the foliage.
• Avoid Drought Stress:  Yams are sensitive to drought stress, which can lead to poor tuber development. Ensure that the soil remains consistently moist, especially during dry periods.
• Mulch:  Apply a layer of organic mulch around the yam plants to help retain soil moisture and reduce evaporation.

Fertilizing and Soil Management

Types of Fertilizers and Application Schedule: \nYam plants benefit from regular fertilization to ensure they receive essential nutrients for growth. Consider the following fertilization and soil management practices:

• Organic Matter:  Incorporate well-rotted compost or aged manure into the soil before planting yams. This enriches the soil with organic matter and nutrients.
• Balanced Fertilizer:  Apply a balanced granular fertilizer with equal parts of nitrogen (N), phosphorus (P), and potassium (K) when planting yams. Follow the manufacturer’s recommendations for dosage.
• Side Dressing:  As the yam vines begin to grow, side-dress them with a balanced fertilizer every 4-6 weeks to support healthy foliage and tuber development.
• Soil Testing:  Periodically test your soil to assess nutrient levels and adjust your fertilization plan accordingly.

Techniques for Maintaining Soil Health: \nMaintaining soil health is essential for yam cultivation. Here are some techniques to ensure your soil remains fertile and conducive to yam growth:

• Crop Rotation:  Avoid planting yams in the same area for consecutive seasons to prevent soil depletion and reduce the risk of disease buildup.
• Weed Control:  Regularly remove weeds from the planting area to reduce competition for nutrients and resources.
• Soil pH:  Monitor and adjust soil pH as needed to keep it within the optimal range of 5.5 to 7.0.

Pest and Disease Management for Yams

Common Pests and Diseases: \nYam plants may encounter various pests and diseases that can affect their growth and yield. Some common issues include:

• Aphids:  These small insects can cluster on the undersides of leaves, sucking sap from the plant and causing leaf distortion.
• Nematodes:  Soil-dwelling nematodes can damage yam roots, leading to stunted growth and reduced yields.
• Fungal Diseases:  Yam plants are susceptible to fungal diseases such as anthracnose and yam mosaic virus, which can cause leaf spots, yellowing, and reduced tuber quality.

Organic Control Methods: \nTo manage pests and diseases in an eco-friendly way, consider these organic control methods:

• Neem Oil:  Neem oil is an effective organic insecticide that can help control aphids and other pests.
• Companion Planting:  Planting marigolds and basil near yams can deter nematodes and some pests.
• Sanitation:  Remove and destroy infected or infested plant material to prevent the spread of diseases.

By following these care guidelines and staying vigilant for signs of pests or diseases, you can help your yam plants thrive and ensure a successful harvest. In the next section, we will discuss when and how to harvest yams and provide tips for storing them effectively.

Harvesting and Storage of Yams

After months of diligent care and nurturing, it’s time to reap the rewards of your yam cultivation. In this section, we will explore the best practices for harvesting your yams at the right time and how to store them to ensure their freshness and longevity.

When and How to Harvest Yams

Signs That Yams Are Ready for Harvest: \nDetermining the optimal time for yam harvest is crucial to ensure the tubers have reached their full size and flavor. Look for the following signs to know when your yams are ready:

• Yellowing Foliage:  As the yam vines mature, their foliage will start to turn yellow and wither. This is a clear indication that the plant is nearing the end of its growth cycle.
• Wrinkled Leaves:  The leaves may become wrinkled or wilted, signaling that the yam tubers have stopped growing and are ready to be harvested.
• Vine Drying:  The vines will gradually dry out and die back, further confirming that it’s time to harvest.

Step-by-Step Harvesting Process: \nTo harvest your yams, follow these steps:

• Prepare Tools:  Gather a digging fork or spade, gloves, and a basket or container for collecting the harvested yams.
• Gently Loosen Soil:  Carefully loosen the soil around the base of the yam plant, being cautious not to damage the tubers. Yams can be deeply rooted, so dig carefully to avoid cutting or bruising them.
• Lift the Tubers:  Insert the fork or spade under the yam tubers and gently lift them from the soil. Be sure to lift them as a cluster to minimize damage.
• Clean and Trim:  Remove excess soil from the harvested yams, but avoid washing them to prevent moisture retention. Trim any damaged or excess roots.
• Cure the Tubers:  To improve flavor and storage life, cure the yam tubers by placing them in a warm, humid location (around 80-85°F or 27-29°C) for 1-2 weeks. This allows the skin to harden and enhances flavor.

Storing Your Yams

Best Practices for Storing Yams: \nProper storage is essential to maintain the quality of your harvested yams. Here are some best practices for storing yams:

• Cool, Dark Place:  Store yams in a cool, dark, and well-ventilated area. A temperature range of 50-55°F (10-13°C) is ideal for long-term storage.
• Dry Environment:  Ensure that the storage area is dry, as excess moisture can lead to rot. Humidity levels should be around 65-75%.
• Ventilation:  Allow for proper air circulation around the yams. You can store them in mesh bags or crates to facilitate ventilation.
• Avoid Refrigeration:  Yams should not be refrigerated, as temperatures below 50°F (10°C) can cause chilling injury and affect their quality.
• Regular Inspection:  Periodically check your stored yams for any signs of spoilage or sprouting. Remove any affected tubers promptly to prevent the spread of issues.

Tips to Extend Shelf Life: \nTo extend the shelf life of your yams, follow these tips:

• Use the oldest yams first to minimize waste.
• Avoid storing yams near ethylene-producing fruits like apples and bananas, as ethylene can accelerate sprouting.
• Do not store yams near onions or garlic, as their odors can transfer and affect the flavor of the yams.

By following these harvesting and storage guidelines, you can enjoy the delicious taste of your homegrown yams for an extended period, ensuring that your hard work pays off in the kitchen. In the final section of this guide, we will address common issues and troubleshooting tips for yam plants.

Troubleshooting Common Issues in Yam Plants

Yam cultivation can sometimes be accompanied by challenges and common issues that may affect your plants. In this section, we will address some frequently encountered problems in yam planting and provide solutions to help you overcome them.

1. Pest Infestations

Problem:  Aphids, nematodes, and other pests can damage yam foliage and tubers, leading to reduced yields.

• For aphids, use neem oil or insecticidal soap to control infestations.
• Practice crop rotation to minimize nematode damage.
• Implement companion planting with marigolds and basil to deter pests.

2. Fungal Diseases

Problem:  Fungal diseases like anthracnose and yam mosaic virus can affect yam plants, causing leaf spots, yellowing, and reduced tuber quality.

• Plant disease-resistant yam varieties when available.
• Ensure proper spacing and ventilation to reduce humidity around plants.
• Remove and destroy infected plant material to prevent the spread of diseases.

Problem:  Weeds can compete with yam plants for nutrients and resources, hampering their growth.

• Regularly weed the planting area to keep it weed-free.
• Apply mulch to suppress weed growth and retain soil moisture.

4. Drought Stress

Problem:  Insufficient water can lead to drought stress in yam plants, resulting in poor tuber development.

• Maintain consistent soil moisture levels by watering as needed.
• Apply mulch to help retain soil moisture.

5. Soil pH Imbalance

Problem:  Soil pH that is too high or too low can affect nutrient availability and hinder yam growth.

• Regularly test soil pH and adjust it to the optimal range of 5.5 to 7.0 using lime or sulfur.

6. Tubers Not Forming

Problem:  Sometimes, yam plants may produce excessive foliage but fail to develop tubers.

• Ensure proper planting depth and spacing to promote tuber development.
• Provide adequate nutrients and water throughout the growing season.

7. Sprouting Tubers

Problem:  Stored yams may begin to sprout prematurely, reducing their shelf life.

• Store yams in a cool, dark, and well-ventilated area.
• Keep humidity levels between 65-75% to prevent drying out.

8. Yellowing Foliage

Problem:  Yellowing foliage can be a sign of nutrient deficiencies or diseases.

• Address nutrient deficiencies through fertilization.
• Inspect for signs of diseases and take appropriate measures to manage them.

By identifying and addressing these common issues in yam cultivation, you can enhance the health and productivity of your yam plants. Remember that proactive monitoring and care are essential to ensuring a successful yam harvest. If you encounter persistent or severe problems, consider seeking advice from local agricultural extension services or experienced yam growers in your area.

In this comprehensive guide, we have explored the art of planting yams, offering you a step-by-step approach to successfully cultivate these nutritious and versatile tubers in your own garden. From understanding the history and botanical background of yams to the intricacies of selecting the right planting materials, preparing the soil, and nurturing your yam plants, you now possess the knowledge to embark on a rewarding yam-growing journey.

Recap of the Guide

To recap, here are the key sections we’ve covered in this guide:

• Introduction:  We introduced you to the world of yam cultivation, highlighting the importance of growing your own yams and listing the general steps involved.
• Understanding Yams:  We delved into the history and botanical background of yams, providing insights into their diverse varieties suited for various climates and soil types.
• Pre-Planting Preparation of Yams:  We discussed when to plant yams based on climate zones, factors to consider when choosing the right location, and the critical aspects of soil preparation.
• Planting Process of Yams:  We provided a detailed guide on selecting and preparing healthy seed yams, followed by a step-by-step planting guide with spacing and depth considerations.
• Caring for Yam Plants:  We explained best practices for watering, fertilizing, managing soil health, and addressing common pests and diseases that may affect your yam crop.
• Harvesting and Storage of Yams:  We covered when and how to harvest yams, signs to look for, and best practices for storing yams to extend their shelf life.
• Troubleshooting Common Issues in Yam Plants:  We addressed frequently encountered problems in yam planting and provided solutions to help you overcome them.

Encouraging Readers to Try Planting Their Own Yams

We encourage you to take the knowledge you’ve gained from this guide and put it into practice. Growing your own yams can be a rewarding experience, allowing you to enjoy the delicious taste and nutritional benefits of fresh, homegrown yams.

Compilation of Frequently Asked Questions about Planting Yams

• Q: Can yams be grown in containers or pots?

A: Yes, yams can be grown in large containers or pots, provided they have enough space to develop their tubers. Choose a deep and spacious container to accommodate the yam vines.

• Q: How long does it take for yams to grow from planting to harvest?

A: Yam growth and harvest times can vary depending on the variety and environmental conditions. Generally, it takes 6-9 months for yams to mature and be ready for harvest.

• Q: Are yams and sweet potatoes the same thing?

A: No, yams and sweet potatoes are not the same. They are different species and have distinct flavor, texture, and nutritional profiles.

• Q: Can I grow yams from store-bought yams?

A: It is possible to grow yams from store-bought yams, but it’s essential to ensure they haven’t been treated with growth inhibitors. Using certified seed yams from a reputable source is recommended.

• Q: What is the best time to plant yams in my region?

A: The ideal time for planting yams varies by region and climate zone. Consult local agricultural resources or extension services for specific planting recommendations in your area.

Call to Action

We invite you to share your experiences, questions, and insights in the comments section below. If you have any specific inquiries or face challenges during your yam cultivation journey, feel free to reach out for guidance and support.

Additionally, explore the following links to related articles and resources on gardening:

• Gardening Tips for Beginners
• Understanding Soil pH and Its Importance in Gardening
• Common Garden Pests and How to Manage Them
• Yam Varieties for Different Climates
• Yam Curing and Storage Techniques

Thank you for joining us on this journey to discover how to plant yams. Happy gardening!

I'm Jack, a passionate gardener with over 15 years of experience in transforming spaces into vibrant, green oases. With a deep love for nature, I specialize in sustainable gardening practices, creating eco-friendly and beautiful landscapes. My journey began in my grandmother's garden, and since then, I've dedicated my life to learning and sharing the art of gardening. Through my blog, I offer practical tips, innovative gardening ideas, and a touch of botanical magic. Whether you're a seasoned gardener or just starting with your first plant, join me in cultivating a greener world, one garden at a time

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How to Plant Yam: Complete Guide + [Images and Step by Step]

Important points to plant Yam:

• When? Between April and June.
• Where? In tropical areas with constant temperatures between 18 and 35 ºC.

• How do we prepare the land? The optimum pH ranges between 5.5 and 6.5. Fertilize the soil with plenty of compost .
• How do we water? Maintaining optimum relative humidity between 60 and 70% during the day and between 70 and 90% at night.
• How often do we water? Water every three days in the morning.
• How do we sow? Burying each yam rhizome to a depth of between 3 and 7 cm. Then we leave a distance of about 40 cm between each plant.
• When do we harvest? When the vine dries up and the aerial parts begin to wither.
• What good associations do you have? Garlic is a good association that serves as a repellent.
• Diseases and pests? Nematodes, Lasiodiplodia SSP and anthracnose .

The yam is a starchy root vegetable, like the potato , cassava , or ginger of West African origin.

It has a long, cylindrical shape, with a rough exterior. It can be consumed boiled or cooked, or processed into flour or starch. It is a productquite versatile and very low cost.

It is one of the most consumed foods in the world, since it provides the body with complex carbohydrates and soluble fiber, as well as B vitamins and vitamin C. In fact, after cassava and sweet potatoes , it is the tuber with the greatest agroeconomic importance. globally .

In addition, it is easy to grow and requires very little care.

You may also be interested in: How to Plant Diamond Yam

What do we need to plant yam?

When should it be sown.

It is recommendedsow yam between april and june , during the rainy season.

It is very important to avoid winter frosts, especially in very cold regions, since it does not survive low temperatures.

Where do we plant yams?

It requires direct sunlight. the best are 8 or more hours of sunshine per day, so they favor longer days.

The ideal temperature is between 18 and 35 ºC constant.

How often should it be watered?

It requires constant humidity throughout its life cycle. However, care must be taken that the soil has good drainage. Excess moisture can cause root suffocation, rot and certain fungal diseases.

The optimal relative humidity is between 60 and 70% during the day and between 70 and 90% at night.

It does not tolerate droughts, so a constant irrigation scheme must be maintained. It is recommended to water every third day in the morning to keep the soil moist without causing waterlogging. During the hottest times it may require daily watering.

How do we prepare the land?

It does not grow well in very clayey or compact soils, since the tuber can become deformed.

The optimum pH ranges between 5.5 and 6.5.

How to plant Yam step by step [7 Steps]

1. acquire a yam rhizome.

To grow yams, you only need to make a cut from the root of a plant . You can easily buy this at horticultural stores, nurseries or seed stores. Likewise, if you know someone who grows yams, you can ask them for a cut.

Make sure the rhizome is thick and its skin feels firm and cool to the touch. It is very important that it does not have wrinkles , nor feel soft or moldy on its surface .

2. Cut the rhizome into pieces

You’ll notice that within a few days, each piece will develop a protective callus on the cut surface, reducing the risk of infection.

3. Clear the ground

It removes weeds and remains of previous crops and all kinds of residues to ensure that your yam receives the correct amount of nutrients.

All plants must be pulled out by the roots to prevent them from growing back.

4. Prepare the soil

Moisten the soil before sowing yams to improve the quality of the substrate.

If you plant in a pot, it is best to fill it with a part ofcompost or earthworm humus and three parts of organic soil . Remember that the soil must be spongy and well aerated so that it can drain the water well.

5. Put the yam rhizomes into the soil

Bury each piecehorizontally to a depth of between 3 and 7cm, ensuring that the part where the cuts were made are facing upwards and the shell downwards. Then cover them with soil or compost.

6. Water the land

Check the soil daily and water to keep the soil moist. Do not overdo the risks. Remember that soil with too much water will rot the plants.

7. Be patient

The nameIt will germinate between 20 and 25 days after sowing.

You will be able to see the first stems at about 5 weeks. Thus begins the latency stage, which lasts between 3 and 4 months. This stage is characterized by the fact that the stem dries up and acquires a brown hue, but other than that, it does not seem to experience any other visible external changes.

How to collect yams

Once the stem dies stop watering the soil and dig up the rhizome.

Cut the rhizomes with a sanitized knife. After you have finished cutting , place the rhizomes back in the soil. Make sure they are completely covered in soil so they continue to grow.

Freshly cut yams should be washed, dried in the shade, and stored in a cool, well-ventilated place.

Yam pests and diseases

Some of the most common pests and diseases that affect yams are:

To control them, we can plant garlic cloves as a repellent. It is also important to have a crop rotation and fertilize our soil.

They can also be treated with steam sterilization and solarization.

Lasiodiplodia SSP

They arise due to an excess of humidity and poorly drained and poorly ventilated substrates. They damage the rhizome and the base of the stems. The rhizome shows spots and malformations.

For its control, it is recommended to eliminate diseased plants, carry out proper management of the crop —fertilizer, irrigation, etc.— and carry out preventive treatments with copper -based products and antibiotics.

anthracnose

It is a plant disease in very humid substrates. It causes spots on the leaves and necrosis on the stems, which often lead to wilting and death of the tissues.

To prevent it, it is recommended to install a drip irrigation system and apply horsetail. As well as favoring the good ventilation of the plants.

Other tubers:

• sweet potatoes
• Diamond Yam .

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How to grow & care for yam

Yam (Dioscorea sp.) is an ancient food crop grown in tropical and subtropical climates as an alternative to potatoes. Just like potatoes they can be baked, mashed or fried. Yams grow best in a frost free climate with summer rains and mild dry winters and you’ll need to provide them with fence or trellis to climb up. 

There are 2 main species of yam grown in Australia:

• ‘Winged Yam’ Dioscorea alata - a scrambling vine that can grow up to 1-3 metres wide and 1-5 metres tall. Normally deciduous in winter when the below ground tuber is harvested. Can be weedy in some areas. 
• ‘Aerial Potato’ Dioscorea bulbifera - produces potatoes along the above ground vine, a bit like a passionfruit during late summer and into winter. Vines can grow 5-10 metres long and produce sweet smelling flowers in summer.  

Yam plants need a rich fertile soil that’s been improved with plenty of compost or Scotts Osmocote Compost Premium Soil Improver before planting. If you need to grow yams in pots or planters, choose a large 50-60cm wide and deep pot or trough style planter with plenty of drainage holes. You’ll also need to position your planter near a fence or trellis for the yam vine to grow up.   

Top 5 steps to growing yam 

• Yam prefers to grow in a sunny position in well-drained soil. Yam vines grow big and they grow quickly! Plant yams at the base of a trellis or fence for the vine to climb up as it grows. 
• Improve the soil before planting by adding plenty of compost or Scotts Osmocote Compost Premium Soil Improver 
• Yam can be planted from tubers or potted plants, whichever is more readily available to you. 
• Harvest yams when the leaves start falling off the vine in autumn or early winter. 
• Yam’s are relatively pest and disease free.

Shopping List

Yam tubers or potted plants

• Scotts Osmocote Compost Premium Soil Improver 
• Scotts Osmocote Plus Organics Tomato, Vegetable & Herb Plant Food & Soil Improver
• If growing in pots, Scotts Osmocote Plus Organics Premium Potting Mix and a suitable pot
• Garden trowel

Choose a full sun position to plant your yams - somewhere with a free-draining soil is perfect. Yam vines will also need a fence, support or trellis to grow up - make sure this is setup before you plant because the vines grow very quickly. 

Enriched the soil before planting yam by mixing Scotts Osmocote Compost Premium Soil Improver  and a Scotts Osmocote Plus Organics Tomato, Vegetable & Herb Plant Food & Soil Improver through the top 20-30cm of soil. 

Planting in the garden

Plant yam tubers or potted plants 50-60cm apart into your prepared soil. If planting leafless tubers ensure they are planted around 3-5cm deep. Water in your new yam well and keep well watered throughout the growing season. 

Mulch around your yam plants to suppress weeds and retain moisture.

Planting in pots

Yam can be grown in large pots 50-60cm deep by the same width. A half wine barrel with added drainage holes is the ideal size for 1 plant or look for large, rectangle planters for 2-3 plants. 

Fill the pot with Scotts Osmocote Plus Organics Premium Potting Mix and plant your yam into the centre of the potting mix. Position your pot in a full sun position, up against a trellis or support. 

Regular watering of yams is critical during the warmer months, it will quickly become heat stressed and produce less tubers if left to dry out. Mulch the top of your potting mix around the yam plant to suppress weeds and retain moisture. 

Harvest 

You’ll notice the leaves of the yam plant begin to yellow and die back as harvest time arrives in autumn. Above-ground yams can be picked off the plant easily. Below-ground growing yams should be carefully dug up to avoid damaging the tuber. 

Tubers will store well in a cool, dry place for many months. 

Pests & Diseases 

Yams are relatively pest and disease free.   

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Yam cultivation

• 1.1 Yam care
• 1.2 Yam description
• 1.3 Yam climate
• 1.4 Soil for yam
• 1.5 Yam propagation
• 1.6 Yam growing cycle
• 1.7 Yam main tasks
• 1.8 Fertilization of yam
• 1.9 Harvesting and storing yam
• 1.10 Yam plagues and diseases

HOW TO GROW YAM

In the drawing:Illustration of yam plant. These vines can reach 3 meters high

Yam description

The cultivation of yam tuber is the third global agro-economic product after cassava ( Manihot esculenta ) and sweet potato ( Ipomoea batatas ).

Yams ( Dioscorea spp.) is a genus of perennial climber with tuberous roots . The plants are formed from their underground rhizomes, where the vines are born, and of these, leaves, roots and stolons of the plant.

The stem of the plant grows in a spiral, and it is possible to distinguish which species of yam according to the direction it takes.

Plants produce tubers and bulblets (aerial tubers), which arise from the leaf axils. These tubers are cylindrical and rich in carbohydrates, which allow the plant to survive in very dry climates. These are the major tuber plant agrifood interest. Yam tubers can be large and can reach 5 – 10kg. The flesh may be white yam, yellow or purple, depending on the variety grown.

The leaves of the plant are typically large, heart-shaped and bright green. Sometimes they may have purple hues in leaves due to their anthocyanin content.

Yam is a dioecious plant, having female flowers (most abundant) and male flowers on the same plant. They bloom at irregular times, which makes the process of pollination difficult and causes low production of fruits and seeds in this crop, which is only used for the production of tubers.

Yam climate

– Yams ( Dioscorea spp.) are plants of tropical and pantropical origin, mainly grown for food in Africa (continent with the highest production in 2010), South Asia, Pacific Islands and Colombian Caribbean region (Colombia was the country with the highest production yield in 2010). Only species D. opposita and D. japonica are not tropical. They are grown mainly in China, and tolerate freezing temperatures.

– Yam grows in full sun.

– Suitable average temperatures between 18 º C and 34 º C. These tropical plants can not tolerate frost.

– Annual rainfall between 1,200 mm. and 1.300mm.

– It grows from sea level to 800m. tall. Yam has been since ancient times a food for fishers. It is grown in coastal regions of Africa, due to the historical tradition of this food at sea. Indeed, it is an energetic and nutritious vegetable that keeps well on long trips. It contains a lot of vitamin C and B vitamins

Soil for yam

– The cultivation of yam requires fertile soils, deep (plus 0.6 m.) and well drained.

– Texture-sandy loam. Too clayey soils do not favor it.

– It is important for the soil not to be compacted. Too compacted soil eventually leads to tuber malformation.

– Soil pH between 5.5 – 6.5

Yam propagation

Yam can be reproduced vegetatively, by transplanting the rhizomes:

– Small yams are selected from prior plantation, weighing less than 2kg. They should be stored in a ventilated, dry place until planting time. Rhizomes (commonly known as “seeds”) are cut into pieces 100 – 150g. They are directly planted in the soil.

– For large yam productions, before planting, rhizomes are subjected to a disinfectant treatment .

– The soil requires to be plowed before transplantation of tubers, in order to make it loose for the good growth of the plant and its roots.

– Planting is preferably done before the rainy season, between the months of April, May and June. Estimated date for the harvest takes place between November, December and January.

– Planting is done manually. Before planting, some field cultural practices should be done, such as plowing, raking, and sowing .

– Budding occurs in 5 to 10 weeks, depending on the species.

Yam growing cycle

Yam is a perennial plant, although it is treated as an annual one. Growth takes place in three distinct phases, which develop over 12 months and repeat indefinitely during the life of the plant. For this reason, it is said that the yam is a perennial grown as an annual.

– Vegetative growth : phase begins with the outbreak and development of stems, leaves and roots of the new plant, 5-10 weeks after planting. During the first two months of growth, the stem has few or no leaves, because in this time primarily stems and roots are formed, then leaves. It is important for the soil to be rich in potassium to promote the formation of tubers. In the case of D. alata and D. rotundata , you must use tutors or supports.

– Reproductive growth : the tuberous roots and bulbs (tubers exiting in the leaf axils) thicken, while the stems and leaves decreased their growth rate. It is the time when the plant blooms and then its tubers ripen. They will be harvested in the next stage of rest, after ripening.

Yam is a dioecious plant that blooms irregularly, that’s to say, male and female flowers open at different times, which makes the process of pollination very difficult. This is the main factor why yam does not produce seeds.

– Resting phase and tuber maturity : It is the phase preceding the flowering of the plant, which coincides with the dry season, the tuber matures, while the aerial parts of the plant are losing turgor, stems and leaves decay, and the tuber is well separated from the stem.

There are some techniques and theories to determine the exact point of maturity of the tuber. In some regions, the ultimate determinant of the maturity and tuber optimal state are simply organoleptic or taste criteria.

Some growers use another method, which involves digging up the tuber from the soil before ripening time and leaving the head on the ground, so that it forms a new tuber and this will be used as seed for the next crop.

The stage ends with the sprouting of new tubers and the beginning of the growing season.

Yam main tasks

– Earthing up : It involves covering the tubers that that would become greenish by sun exposure, and promote root aeration.

– Thinning : performed only in those tubers that grow too close together. Thinning is performed to remove the elements that grow too close together and thus promote the thickening of roots.

– Weed control : in all crops, weed control should be almost perfect before they interfere with cultivation.

– Control of plant development : in some cases one should tip guides or main branches to prevent excessive plant growth, and encourage production of tubers.

Fertilization of yam

– It is important to enrich the soil in organic matter for best soil fertility and higher water holding.

– The yam requires a generous contribution of potassium to favor the thickening of the tubers.

Harvesting and storing yam

– The harvest of yams must be between 7 and 12 months after planting. Harvest time is characterized by wilting of the aerial parts of the plant: the stems are slightly turgid and leaves turn brownish in color. The distal part of the tuber becomes brown.

– In commercial crops, harvest is done mechanically or manually. The first is faster but can cause damage to the tuber, while manually tubers are removed carefully with the aid of a carver or a “coa” (a sort of long-handled narrow spade).

Yam plagues and diseases

• Anthracnose : infectious disease devastating much of the crops in Colombia in the late eighties, caused by the fungus Colletotrichum gloeosporioides . This disease is most affecting the cultivation of yams. It is characterized by the appearance of blackheads on the nerves of the leaves and stem necrosis.
• Nematodes : produced by Pratylenchus spp. Nematodes feed on tubers, damaging them and making them unacceptable for commercial cultivation. It is treated with commercial nematicides.
• Rhizome rot : caused by fungi. Physical damage from cultivation practices foster such infections. The most common genus of fungi is Lasiodiplodia spp.

Properties of yam

Toxicity of yam

Yam contraindications

6 September, 2024

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This material is for informational purposes only. In case of doubt, consult the doctor. "Botanical-online" is not responsible for damages caused by self-medication.

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How to Plant Yam Bean

Pearl lemon team.

• January 19, 2022
• No Comments

Yam is the common name for varied edible tuber-forming plant species within the genus Dioscorea (family Dioscoreaceae) . Yams are perennial nonwoody vines full-grown for their starchy tubers during a type of temperate and tropical climates, significantly in a geographic area, South America and therefore the Caribbean, Asia, and archipelago . Owing to the various cultivars and connected species, the tubers, usually referred to as “yams,” occur in various shapes and sizes.

Yams are sturdy nonwoody vines with AN edible root associated with lilies and grasses. They are usually stated as “noxious weeds.” there are 870 types of yams , with ninety-five % of them being farmed in Africa.

Nature’s approach to expressing joy is via vegetables. This post can show you ways to plant yam beans properly. So, let’s get this party started.

About The Yam Bean

Yam’s are oft intercropped with grains and vegetables by small-scale farmers in the West and African nation . At the beginning of the year, complete seed tubers or tuber components are planted into mounds or ridges to begin the yam crop. The crop production is set by, however, and wherever the sets are planted, the scale of the mounds, interplant spacing, offer of stakes for the ensuing plants, yam species, and harvest tuber sizes.

Seed yams are destructible and wish loads of houses to move. Farmers who don’t purchase new seed yams often save up to half an hour of their manufacture for the subsequent year’s planting. A nematode, yet a range of insect pests, plant life and microorganism diseases, and a roundworm, all threaten yam harvests. Their active and dormant periods correlate to the rainy and dry seasons, severally. For best production, the yams need a moist tropical climate with annual precipitation of over 1500 millimetres to unfold equally throughout the season. Each year, white, yellow, and water yams yield one large tuber weighing five to ten units (11 to twenty-two lb) . Despite high labour expenses and production prices, shopper demand for yam is robust in some African subregions, creating yam farming viable for a few farmers. Several farmed Dioscorea yam species are also found within the wet tropics.

The most crucial in terms of economic science are explored further down. Houseplant rotundifolius (the Hausa potato) and houseplant esculentus (the David Livingstone potato) are two non-Dioscorea tuber crops that were once outstanding in Africa; but, cassava has principally overtaken these two tuber crops. Yam plants could reach a height of 7.6 to 15.2 cm (3 to 6in) and a length of fifteen m (49 ft). The tuber will reach a depth of one.5 m (4 linear units eleven in) within the soil—seeds are wont to circularise the plant. Nigeria accounted for sixty-eight % of worldwide yam output in 2019, with seventy-four million tonnes made (table) perpetually peel before intense. Yams are ready within the same approach as potatoes, but they’re in all probability best baked because of their bland flavour. The dish is created by dipping yam in batter and deep-frying it. Yam’s are utilised in a coconut milk course in the Asian country.

How to Plant Yam bean

Jicama is frost fragile, requiring nine months of frost-free growing for a good harvest of big tubers or industrial production. It’s price cultivating in cooler climates with a minimum of five months of frost-free weather since tubers can still be made, though they’ll be smaller. Begin seed eight to ten weeks before the last spring frost in places with a minimum of five months of frost-free weather. Jicama needs heat soil to sprout.

Therefore bottom heat is going to be necessary. Use a bottom heat propagator or the highest of a quandary system. The pots should be unbroken during a heat setting. Unless cultivated during a building, it’s undesirable for places with a short season.

Yam bean grows best on an expensive, wet, sandy dirt soil with adequate drain and a high K content. Soak the seed nightlong in heat water to melt the testa and speed up germination. Seeds ought to be seeded five cm deep. Plants should be spaced twenty to twenty-five cm apart in rows sixty to ninety cm apart. Full star exposure.

Yam bean Maintenance

Yams are a recent food plant farmed for over twelve years. They are twining vines with gleaming, simple, purple-tinged leaves that sprout from subterranean tubers with brown skin and beef, which will weigh many kilograms. Yams need soil that’s made, well-drained, and lush in organic matter.

Plant early in the summer in locations that get loads of rain. They’ll grow full sun or semi-shade, though a trellis is needed. Throughout the expansion season, plants need loads of water. Once the vines die down, the tubers can harvest. Begin creating by removing a protracted approach from the leaf stem to stop injuring the skin. Tubers are unbroken during a cold, dry space for many months.

How do yam bean seeds germinate?

Because seeds have a hard covering, soaking them in warm water overnight before planting aids germination. To keep the seeds wet, sow them 1cm deep and spread the dirt down hard over them. Water them frequently until they reach a height of at least 8cm.

Is it possible to cultivate yam beans from seed?

Plant one to two seeds at each location, spaced 15 to 20 cm down the row, at a depth of 2 to 3 cm. To encourage germination, keep the soil wet but not soggy since this will cause the seed to rot. Yam bean is pest and disease-free in most cases.

How long does it take for a yam bean to mature?

Tubers can be collected after four months for small tubers and nine months for large tubers. The seed pods and seeds are poisonous and should not be eaten.

Is yam bean a simple plant to grow?

It’s been a few years since that initial shipment of seeds came, and I’ve learned a lot about growing jicama in that time. Yam bean is a delicious root vegetable that is easy to cultivate and enjoy. It thrives in the garden all summer long and requires little maintenance.

How deep should yam beans be planted?

Jicama seeds may be challenging to come by in your local store. Seeds may be ordered online or through your local gardening shop. Several weeks before the last frost in the spring season, you can start seeds indoors. Plant the seeds 12 inches deep in wet, nutrient-rich soil.

Closing words

Yam beans are also high in vitamin C, with one cup supplying 40% of your daily vitamin C needs (equivalent to what you’d receive from the same quantity of tomatoes ). While vitamin C is necessary and helps strengthen your immune system, it does so in a different way than many people assume.

You may utilise these instructions and information to assist you in planting Yam beans. As the seasons change, it is the perfect time to sow your seeds according to the above instructions.

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Planting new yams from the “head” of old ones.

Years ago, I learned how to propagate multiple varieties of true yams ( Dioscorea spp. ) by dividing roots into pieces in winter or spring, dipping those pieces in ash, then planting them to grow new, full roots by the end of the year.

We put all the pieces into a big pot of soil:

Then we covered them with more soil and waited. When they woke up from dormancy, they’d start making shoots, like this:

One the vines started growing, we’d transplant them into a bed to grow until harvest.

Yet another trick is to just cut off the “head” of the yam, where last year’s vines grew, and then replant it to make a new yam by the end of the year.

See the tops of these purple yams that a reader grew in Tennessee ?

You just cut off that head, with some flesh attached (an inch or three), and then replant it.

This video from Lillian’s Gardens shows how she does it:

Though this technique does not multiply yams like cutting them into minisetts does, it will allow you to regrow all the yams you decide to harvest for food. For instance, if you want to eat twelve yams, you can – and you get to make twelve new yams from the “waste” portion you cut off when processing.

We learned this trick in Grenada. There, farmers and wild yam foragers would often just cut off the top when they dug a yam and then put it back into the hole to grow a new yam the next year.

Putting the yam heads in pots through the winter makes even more sense for those of us in colder climates, since you can keep the pots in a frost-free location until it’s time to plant in spring.

It also makes sense if you don’t have a yam bed ready to place them in.

Yams are one of the best staple survival crops you can grow in Florida and the Deep South. That’s why they feature heavily in Florida Survival Gardening , Totally Crazy Easy Florida Gardening , and in the new, massively expanded and illustrated 2nd edition of  Create your Own Florida Food Forest .

True yams are starchy, not sweet, easily replacing white potatoes in the diet while growing with less care and work.

Related posts:

David The Good

The epic new greenhouse, why are yams so useful, related articles, identifying edible air potatoes in the wild, q & a on growing true yams and..., how to plant and grow yams (dioscorea spp.), staking yams on short stakes, back on the yam train, my 10 great gardening ideas for the coming..., take a look at my yam beds, more edible dioscorea bulbifera, potato yams.

This article is perfect timing for our homestead.

I harvested the small bulbils from our true yams but they are pretty small and ill be suprised if they grow.

Its nice to know that we can eat a few harvested yams and restock our garden as well!

That is great! I love the idea too, and will be practicing it with all our yams this year.

I think they’ll grow. If they’re really tiny, just pot them up and water occasionally.

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Seasonal Planting Guidelines for Native Yam In Nigeria [Farmers Guide]

Native yam, also known as cocoyam or taro, is one of the most important crops in Nigeria. is an important staple food crop in Nigeria and is a major source of income for many subsistence farmers. It is an important source of nutrition and an important source of income for many rural households.

These guidelines will help you maximize your yields while minimizing the risk of crop failure due to varying environmental conditions. In this article, we will discuss the seasonal planting guidelines for native yams in Nigeria and how they can help farmers achieve a successful harvest.

Table of Contents

Step 1. Select A Suitable Site For Planting Native Yam

Choose a site that has well-drained soil and receives plenty of sunlight. When selecting a suitable site for planting native yam in Nigeria, it is important to consider the following factors:

Temperature

Native yam prefers well-drained soils that are rich in organic matter and have a pH between 6.0 and 6.5. The soil should also be free of weeds, pests, and diseases.

Native yam requires full sunlight for optimal growth and development. The soil should be shaded from direct sunlight during the hottest part of the day.

Step 2. Prepare The Soil For Planting

Till the soil using simple farm tools such as a hoe or spade. You can also use mechanical equipment to till the land such as a rototiller to dig holes for planting that are 12 inches deep and 6-8 inches apart.

Step 3. Acquire And Prepare Your Native Yam Seedlings

Step 4: pre-sprouting of native yam seedling.

Pre-sprouting of native yam seedlings is the process of germinating the native yam seedlings in a controlled environment such as a shallow hole dug under trees, or beneath a shed built before planting them in the field. This process helps to ensure a higher survival rate for the seedlings and increases the yield of the crop.

Step 5. Plant The Native Yam Tubers

The best time to plant yam is during the rainy season, which usually lasts from May to September.

Step 6. Water The Planted Tubers

Water the planted tubers thoroughly and consistently to keep them moist. However, avoid overflooding the farmland to avoid the yam seedling getting rot. Water the seedlings twice a day for the first few weeks, allowing the soil to dry slightly between watering.

Step 7. Mulch The Planting Area

Step 8. weed control.

Some options for weed control include mechanical, cultural, and chemical methods. Mechanical methods include hand pulling, hoeing, and cultivating, which can be effective in areas with low weed populations. Cultivation can help to break up the soil and expose buried weed seeds, which can reduce weed populations over time.

Step 9: Fertilize The Soil

When applying fertilizer, the following steps should be taken:

Step 10. Monitor The Yam Plants For Pests And Diseases

Check the plants regularly for signs of pests and diseases, such as aphids, whiteflies, and fungal diseases.

Step 11. Harvest The Yams

Variety of such yam in nigeria, how much is yam sold in nigeria.

The price of yam in Nigeria varies depending on the season and location. In general, the price of yam is highest during the off-season when there is a shortage of supply.

Best Agronomic Practices To Engage In Seasonal Planting Of Yam In Nigeria

It is also important to choose the right planting season and to apply appropriate fertilizers based on the soil fertility level.

Projected Profit Of Yam In Nigeria

Assuming a market price of 500 naira per tuber, a farmer can potentially earn up to 5 million naira (approximately 12,500 USD) per hectare of yam production.

Common Diseases And Pests Of Yam

Yam nematodes can be managed through crop rotation and the use of resistant varieties, while yam beetle can be controlled by applying insecticides or using traps.

Different Propagation Methods Of Yam

Vine cuttings involve planting sections of the yam vine, while mini-setts are small tubers that are cut into pieces and planted.

Yam Production PDF

The production of yams involves several steps, including land preparation, planting, weeding, harvesting, curing, and storage. A successful yam crop depends on proper management and care.

How To Plant Yam In Nigeria

Step 3. Till the soil to a depth of 8 inches and mix in organic matter like compost or manure.

Step 6. Hill up the soil around the plants to prevent tuber rotting.

Cost Of Yam Farming In Nigeria

The cost of yam farming in Nigeria varies greatly depending on the size of the farm, the type of yam planted and the production methods used. Generally, costs for yam farming typically include land preparation and planting, cultivation, harvesting, storage, and marketing.

How To Cut Yam For Planting

Yam farming profit.

Yam farming can be a very profitable venture. The profit potential depends on the size of the farm, the variety of yam grown, and the market demand for the produce. Generally, yam farmers can expect to make a profit of about 10-15% on their investment. This figure can go up to 40-50% if the farm is well managed and the yams are sold in larger quantities to buyers.

Yam Cultivation In Nigeria

Yam is a major staple crop in Nigeria and is important for food security and income generation. Yams are grown in various parts of the country and are an important source of income for many small-scale farmers.

Yam cultivation in Nigeria is usually done in three stages. The first stage is land preparation, which involves clearing the land and plowing it. The second stage is planting the yams, which is done by either broadcasting the tubers or by planting them in rows. The third stage is harvesting the yams, which is usually done by hand.

The most important factor for successful yam cultivation in Nigeria is soil fertility. Farmers use a variety of organic and inorganic fertilizers to ensure that the soil is rich in nutrients for the yams to grow properly. Other important factors for successful yam cultivation in Nigeria include adequate rainfall, access to irrigation, and proper pest and disease management.

How Much Is A Ton Of Yam In Nigeria

Land preparation for yam.

The step involved in land preparation is discussed below

Step 1. Clear the land

Step 2. break the soil.

The soil should then be broken up using a spade or shovel. This will help to loosen the soil and create an environment that is conducive for yam growth.

Step 3. Fertilize the soil

Once the soil has been broken up, it should be fertilized with a high-phosphorus fertilizer. This will help the yams to grow and develop a strong root system.

Step 4. Test the soil

Overall, the best way to ensure a successful crop of native yams in Nigeria is to follow the seasonal planting guidelines provided in this guide. Planting at the right time and in the right conditions will ensure that your yams grow to their full potential, resulting in a satisfying harvest. Thus, following the seasonal planting guidelines of native yams in Nigeria will help ensure a successful crop.

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Yam Lands: the Mystery of a Holey Landscape

By Ken Macintyre and Dr Barb Dobson, Research anthropologists and Iva Hayward-Jackson, Nyungah Land and Culture Protector, Heritage consultant and Researcher.

Dioscorea hastifolia, the native yam, was once an important cultivated food staple of the Aboriginal people of northern southwest Australia. In this paper we attempt to show how European colonial settlement and agriculture consciously destroyed this once dependable indigenous horticultural resource. As we point out throughout our research it was not a secret to the early European explorers and settlers that Aboriginal people had been – and still were – actively performing horticultural activities up until the time that their land was expropriated by the colonial government. Aboriginal people in northern southwest Australia had evolved over many thousands of years their own method of pit horticulture to cultivate yams. It is highly probable that the D. hastifolia yam known as warrain or warrein was transplanted at some point in prehistory from its natural upland rocky habitat to the more accessible, fertile, alluvial lowland slopes and river terraces. This, together with a water-conserving pit method of dry land horticulture, would have been a more economically productive system with an improved predictability of this valued food resource. Similar types of pit horticulture are found in other cultures with semi-arid climatic conditions, such as in northwest Africa where it is known as “zai” or “tassa.” It is a proven means of harvesting unreliable rainfall, improving soil structure, preventing erosion, increasing crop productivity and mitigating against an increasingly drying climate.

Part 1: The Nyungar yam-flood origin narrative

‘Some of the Mountain Natives give a curious tradition of their first knowledge of the native Yam….. They say, the Earth was at one time covered with water, when one black man and woman found themselves on a rock on the top of a very high Mountain. They were reduced to the extremity of hunger, but the water retiring, left the roots of the Wyrang exposed. They had nothing to do, but gather them and eat. In process of time it spread over the Country and got deeply embedded in the Earth, and now they require much labour to dig them. Such is an ancient tradition, handed down from generation to generation. The man and woman were the parents of all the tribes in the interior of this extensive Island, and their descendants consider themselves the oldest inhabitants of the country.” (Drummond 1837 Swan River Guardian).

This is the earliest documented narrative of the Dioscorea hastifolia yam explaining its origin and significance in Nyungar culture from the time of the Ancestral Dreaming. Like other origin myths, it represents only a fragment of a larger cultural narrative that once would have encoded, possibly in song and ceremonial performance, instructional knowledge of the yam’s cultivation, propagation, preparation and associated rituals. Indigenous scientific and cultural information was passed down orally over many thousands of years. James Drummond, the colonial botanist, collected the above narrative from the “mountain people” of the York area (probably Ballardong informants). His account was originally published in the Swan River Guardian in 1837 and later re-published by William Nairn Clark in the Inquirer in 1842. The story expresses the origin and importance of the yam as a foundational food source given to the Nyungar people by their ancestors.

Clark (1842) and Backhouse (1843) further emphasise the yam’s deep connection to water as revealed by the flood narrative. Backhouse, who was invited to George Fletcher Moore’s property at MIllendon (in the Upper Swan area), writes:

‘We examined some holes, where the Natives had been digging for roots of a Dioscorea, or Yam, for food. This plant climbs among bushes, in a strongish soil, and the Natives have a tradition, respecting its roots having been conferred upon them, in which there are traces of the deluge.’ (Backhouse 1843: 540). 

‘Those [Aborigines] of the Swan River are thought to have traces of a tradition respecting the Flood, in connexion with the possession of a Yam, having an esculent root, as noticed at page 540.’ (Backhouse 1843: 557). 

We can only imagine that this fragment of the Nyungar Yam-flood origin narrative would have been a topic of interest to the predominantly Christian elites of the new colony who were continually looking for Biblical parallels in Aboriginal beliefs.

Dioscorea hastifolia is endemic to Western Australia (Atchison 2000):

‘D. hastifolia and D. transversa are considered to be the only endemic yam species in Australia probably introduced from the D. alata group across the Torres Strait from New Guinea. ‘ (Atchison 2000 citing Yen 1995). 

D. transversa (the long yam, parsnip yam, pencil yam) and D. alata (the water yam, purple yam) are both tropical yams unlike D. hastifolia. According to historian Rupert Gerritsen (2014) D. hastifolia was a tropical yam cultivar introduced from Southeast Asia to the Nhanda Aboriginal people of the Murchison, Western Australia by two Dutch mutineers from the ship-wrecked Batavia who after the insurgency in 1629 were purposely marooned on the mainland by Captain Pelsaert for the sole purpose of interacting with the indigenous inhabitants. Gerritsen argues that these two participants (a soldier and a cabin boy) introduced the yam and knowledge of its cultivation to the Nhanda men together with a host of other innovative ideas such as how to construct deep wells and clay-daubed houses for permanent living. We find Gerritsen’s idea of native yam cultivation as a European innovation highly fanciful. It exemplifies colonialist thinking and classic archetypal diffusionist theory that deprives Aboriginal people of the ingenuity and ability to adapt and innovate their own home-grown food staple.

Dioscorea hastifolia yam

The term “yam” is confusing as it often applies to more than one type of root vegetable consumed by the traditional inhabitants of southwestern Australia. (The term “yam” originates from a West African language where nyami or yam means “to eat”). The focus of this paper is the botanical yam Dioscorea hastifolia known by Nyungar people as warrain (e.g. Bimbar in Hope 1916; Bates in Bridge 1992), warrein (Jubaitch in Bates n.d.; Preiss 1839 in Lehmann and Preiss 1844-1848), woyay (Moore 1835), warran (Grey 1840), warran (Moore 1842), wyrang (Drummond 1842), warran (A.C.Gregory, F.T. Gregory and H.C. Gregory 1846) wirang (A.C. Gregory 1887), werrang (Stokes 1846), warran, warren (Roe 1847), warrang (Wollaston 1848, Foley 1851), warang (Burges 1851), uaragn (Salvado 1851 in Stormon 1977), worrain (Roth 1902), warryn (Hammond 1933:28), woorine (Robin Roe in Hallam 1975: 13-14), warrine (Chauncy 1848; Florabase WA 1994; Hansen and Horsfall 2019: 360), wuagarn (Von Brandenstein 1988:131) and warrany (Wheatbelt NRM 2009).1

In the Murchison region this same Dioscorea species of yam is known in the Yamatji language as aj-juco or ad-ju-co (Oldfield 2005:70, 74), also adjuka (Roe 1847 in Hercock 2014:392), a-jack-o (Burges 1851), ajuca (Gregory 1887) or adtjikoh (Hammond 1933:28).

D. hastifolia is a herbaceous perennial with vertical paired “stem tubers” (see Plates 2-4). Local botanists Pate and Dixon (1982: 18) describe these long white roots as follows:

‘stalked and penetrate downwards for up to half a metre before enlarging into a relatively thick, cylindrical structure.’ 

‘In a typical growing season, a plant comprises a pair of stem tubers. One is a parent tuber, formed from the previous season’s growth, and the other, a replacement tuber, forming and filling with new storage material. The pair occur vertically, often side by side, and originate from modified leaf axils. They emerge from opposite sides of a node located on the lowermost part of the stem’ (Pate and Dixon 1982).

Dioscorea hasitfolia is dioecious, meaning that it has separate male and female flowering plants. The bright yellow flowers of the male plant are conspicuous from May to July. Drummond describes the flower as follows: ‘…the male is a yellow, sweet scented creeper, the female inconspicuous at this season’ (Drummond 4th May 1842, Letter No. 2 to the Inquirer).  In its natural environment the plant reproduces from wind-carried winged seeds. This yam can also reproduce vegetatively under cultivation, as demonstrated by the traditional Nyungar cultivators of this plant. See Part 4 of this paper “Indigenous Science and Yam Stick Horticulture,”

The geography of the warrain yam

Yams of the Dioscorea genus are most often found in tropical regions, such as in Northern Australia, Asia, Africa and South America. However, Dioscorea hastifolia, the subject of this paper, grows in semi-arid and Mediterranean type climates, from Shark Bay in the north of Western Australia to the Murray River, south of Perth (see Figure 1). The 19th century botanist Baron von Mueller states that this species is ‘Extra-tropic Western Australia, at least as far south as thirty-two degrees.’  It was once commonly found in the rich loamy soils of upland areas and the river valleys of the Darling escarpment and eastwards to York. This species grows in a wide variety of soils ‘Grey sand, granitic & basaltic soils, laterite’ (Florabase WA 1994). Bates (in White 1985:261) describes its southern geographic limit as follows:

‘It does not appear to go south of the Murray River, because, according to the natives, the Ancestors made that river its southern coastal boundary. It is however found inland amongst the hills of the Darling Range, upon the lower slopes of which it grows plentifully.’

From our observations of the yam (D. hastifolia) growing in its natural upland, stony, loamy soil environment, such as on our property at Toodyay, the plant grows in depressions and crevices between rocks as it searches out moist niches in the environment. It is often found at the base of granite outcrops and rocky hollows where subsurface water collects. This yam grows in well-drained soils and the surface or subsurface rocks often provide a stony mulch that traps moisture and provides a favourable environment for yam growth. In its wild habitat Dioscorea is often associated with a shrubby understory (living or dead) that affords a natural trellis for the climbing vines. Over time and in the absence of anthropogenic firing or bushfires the vines become heavily matted and form a dense cover providing a moist and shaded micro-environment, reducing moisture loss. The new vine growth on the upper surface of this vegetative mass enables maximal exposure to sunlight. The narrow spear-shaped leaves of the mature Dioscorea plant are possibly a further adaptation to preventing moisture loss. 

Figure 1: Dioscorea hastifolia distribution in northern southwestern  Australia. Photo courtesy of Florabase WA 1994.

Plate 1: The climbing vines of D. hastifolia at Toodyay. Photo by Barb Dobson.

Plate 2: Warrain –  Starchy stem tubers of Dioscorea hastifolia on our property at Toodyay, 8th September 2008. Parent tuber on right, replacement tuber (30 cm long) on left. Photo by Ken Macintyre.

Plate 3: Warrain in-situ on our property at Toodyay, 8th Sept. 2008. Photo by Ken Macintyre.

Plate 4: Warrain tubers from the hillside on our property at Toodyay. Photo by Ken Macintyre.

Plate 5: D. hastifolia displaying its grape-like bunches of yellow male flowers in May. Photo by Ken Macintyre.

Part 2: Early explorers’ accounts of warrain yam cultivation in Western Australia

Stirling’s botanist, Charles Fraser, in 1827 had observed the river bank hereabouts ‘perforated by immense numbers of deep pits’…. Lieutenant Breton fell shoulder deep into one of a group of holes which he took to be pit-traps in riding up the Canning in 1829, and Fraser in 1827 probably mistook warran holes for pit-traps.’ (Hallam 1991: 49)

We shall never know whether the deep pits observed along the Swan and Canning Rivers were native yam pits. It is interesting to note that the provenance of the type specimen of Dioscorea hastifolia collected by the German-born British botanist Ludwig Preiss in 1839 and recorded by him as warrein came from the Canning River area. This specimen was sent to Europe for identification and in 1846 was classified by S.L. Endlicher in Vienna as Dioscorea hastifolia. Its Latin species name hastifolia derives from hasta, meaning spear + folium, leaf, referring to its “spear-shaped leaves” (see Plates 1, 5 & 6).

In 1827 Fraser (in Shoobert 2005: 52-53) also observed “immense numbers of deep pits” on the ridges on the banks of the Upper Swan. He states that they were “made by the natives for the purpose of catching land tortoises, with which those ridges abound.’  The source of this explanation is unclear but it is more likely that these deep pits may have been evidence of yam diggings. He further describes the river flats as extending ‘to the base of the mountains, interspersed with stripes of good forest land’ … with the soil at the base of the Darling Range consisting of ‘a red sandy loam.’ This was the type of land favoured for yam cultivation. 

Many of the observations and reports by the early European explorers, surveyors and botanists, such as James Drummond (1837, 1840, 1842), George Grey (1839), George Fletcher Moore (1842), Marshall Waller Clifton (1841, 1852), Dr Foley (1851), John Septimus Roe (1847), Phillip Chauncy (1878), Augustus Charles Gregory (1887) refer to the evidence of yam cultivation in alluvial river soils. Gregory, with reference to the northern region describes ‘the soil a red loam, producing some grass and abundance of the everlasting flowers and “Warran” or native yam.’  Drummond (1837) refers to ‘the deep holes so common and troublesome to travellers [which] are made by the Natives in digging for the Wyrang [Dioscorea].” Grey (1840: 124) likens warran to a sweet potato:

warran – a species of Dioscorea, a sort of yam like the sweet potatoe [sic.] It extends in the south-west part of the continent from a short distance south of the Murray to nearly as far as Gantheaume Bay [mouth of the Murchison River] to the northward, growing in a light rich soil in the low lands, also sometimes in the crevices of basaltic rocks amongst the hills. The digging of these roots is always a most laborious operation, and in the dry season becomes almost impractical, from the hardness of the ground…’

Moore (1842: 75) amends his original spelling woyay (1835) to warran (in accordance with Grey’s rendering of the term (1840,1841) and describes the yam as follows:

‘warran – One of the Dioscorea. A species of yam, the root of which grows generally to about the thickness of a man’s thumb; and to the depth of sometimes of four to six feet in loamy soils. It is sought chiefly at the commencement of the rains, when it is ripe and when the earth is most easily dug; and it forms the principal article of food for the natives at that season. It grows on the light rich soils on the lowlands, and also among the fragment of basaltic and granitic rocks in the hills. The country on which it abounds is very difficult to pass over on horseback, on account of the frequency and depth of the holes. ’

Drummond (1840, 1842) describes ‘the native Yam’ as

‘the principal vegetable food of the natives..’ (Hooker, WJ. Journal Bot 2:355 1840 and Hedrick 1919 who cites Drummond)

‘The native Yam, called wyrang by the natives, the finest esculent vegetable the colony naturally produces is now beginning to flower. It belongs to the class Dioeceoe of Linnoeus [sic] (Drummond 4th May 1842, Letter No. 2 to the Inquirer).

There are many references in 19th century explorers’ accounts to expansive areas of Nyungar and Yamatji country where the landscape had been modified over time by resourceful methods of indigenous yam cultivation. In the Murchison region yam lands were associated with well-organised and constructed village-like settlements consisting of solid huts rendered on the outside with clay and infrastructure such as deep wells and well worn pathways leading to the yam fields. Grey’s observations encapsulate a cultivated landscape:

‘We now crossed the dry bed of a stream, and from that emerged upon a tract of light fertile soil, quite overrun with warran plants, the root of which is a favourite article of food with the natives. This was the first time we had yet seen this plant on our journey, and now for three and a half consecutive miles we traversed a fertile piece of land, literally perforated with the holes the natives had made to dig this root; indeed we could with difficulty walk across it on that account, whilst this tract extended east and west as far as we could see.’ (Grey 1841, Vol 2:12). 

Grey’s (1841) description leaves little doubt in the reader’s mind that he was observing an indigenous horticultural landscape. When he travelled through the area in 1839 he observed ‘frequent wells, some of which were ten and twelve feet deep, and were altogether executed in a superior manner.’ (Grey 1841, Vol 2:12). He estimated that the area must have supported a relatively dense population. These observations were subsequently confirmed by explorers, surveyors and pioneer settlers including Mr W.M. Clifton, Dr R. Foley, Mrs E. Brown and Mr A.C.Gregory. Lieutenant J. L. Stokes, commander of the Beagle chartered and mapped the hinterland of Port Grey/Champion Bay in 1841. His map below identifies extensive ‘native warran grounds’ located between Mt Fairfax and Wizard Peak in the Murchison.

Part 3: The colonial usurpation of traditional yam lands

‘There was something going on in Australia. The explorers noticed it and some wrote about it but as their primary purpose, and that of their sponsors, was to find land for European farming, many of their observations were allowed to slip from view.’ (Pascoe 2014: 125).

It was no secret to the colonists in the Swan River region that the Dioscorea yam formed a principal staple of the indigenous diet. However, as soon as European settlers discovered that the fertile alluvial yam grounds were the best soils in which to grow their European crops and graze their stock, this caused a clash of economic interests between the original landowners who were prevented from accessing and producing their traditional food staples by their new colonial masters. As early as June 6, 1833 Moore describes an awkward situation in which he, as the new landowner at Millendon in the Upper Swan, attempts to discourage a group of Aborigines from accessing and cultivating their traditional yam lands.  In his diary he describes how he

“had the “honour” of a visit from ten natives; among them were two well-looking young women, with children at their backs. These were brought here and introduced by “Beelycomera,” Weeip’s son. On their going in the direction of our sheep, I was alarmed (as the shepherds had come for dinner), and wished them to cross the river; but Beelycoomera took a piece of woyay [yam] root and put it in the ground, and began to dig; then pointed where he wished to go. I told him my sheep were there, and expressed my fears; which he removed by assurances that he would do no harm. They passed on. I put a pair of pistols in my pockets, and walking leisurely after them found them busy digging. (Moore 1884: 198)

When Moore says he had the “honour” of a visit he seems to be expressing his surprise that the Aboriginal delegation who wished to attend to their yam crop had come to his house to seek his permission. It was more common for Aboriginal people at that time (1833) to access their land without seeking approval from the new landowner with often devastating consequences, such as flogging, imprisonment or death for larceny (theft) and trespass, despite the fact that only five years previous to this they were the traditional owners of these lands. Moore begrudgingly allows this group onto the land on condition that they do not disturb his sheep but he alerts his reader that if they are troublesome, he has a pair of pistols in his pocket ready to deal with any offending party.

This was the reality of the colonial frontier where indigenous land had been appropriated in the name of the British crown without treaty or compensation. Soon after European settlement when Nyungar people found themselves locked out of their traditional yam lands and hunting grounds, it is not surprising that they had to resort to raiding European gardens and livestock in an attempt to satisfy their hunger requirements. They did not consider this an offence (trespass) as the land had been passed down to them by their ancestors from the beginning of time. This is illustrated in the following incident cited in Hallam and Tilbrook (1990: 46).

1836 November, COKET [COGAT] and the family of MULLEEWAR (MULLEWAR) cleared William Shaw’s potato and turnip crop at “Belvoir”(Upper Swan) and were feared to be waiting to take melons and grapes when ripe. Shaw requested an interpreter because the brothers COGAT and MULLEWAR did not see this as a punishable offence. Previously COKET had been been severely flogged for stealing, but committed a similar offence again within twelve hours (CSR 49/37). Shaw’s root crops were dug up adjacent to an area of “warran holes” on his northern boundary, where Aborigines habitually harvested yams (Chauncy survey 1843, Swan Folio XIX; Hallam 1975:14, 1986, 122, 125). Such yam grounds imply intensive, laborious, repeated harvesting of a valued plant staple, over which a local Aboriginal group would hold usage rights, and which it would husband from year to year by leaving the shoot and part of the yam tuber in place in the soil (Hallam 1986, 1989). The Aborigines were thus harvesting from grounds in which they held usage rights (Tilbrook 1987, 161, 182). (Hallam and Tilbrook 1990: 46)’ 

‘Land good for Aborigines was land good for Europeans’ (Hallam 1975:72)

The usurpation of the traditional yam lands by European settlers in the Upper Swan saw the rapid destruction of a principal vegetable crop that had formed a cornerstone of the local Aboriginal economy for possibly many thousands of years. Hallam (1991) acknowledges this devastation when she states:

‘Yams, however, were very important to Aboriginal subsistence and settlement patterns because they occurred in concentrated localised patches, mainly on rich alluvial soils. Indeed the European settlers used them as an indicator of good arable land, with devastating consequences for their Aboriginal owners.’ (Hallam 1991:48).

Yam lands located on the fertile alluvium of the Upper Swan were much sought after and fought over by the early colonial settlers who were competing for premium agricultural soils for their European crops and pastures. George Fletcher Moore describes his own luck in acquiring a portion of alluvial land in the Upper Swan where the best lands had already been allocated by November 1830 to colonial elites and absentee landlords in England. He states:

‘The only land available for present purposes is on and near the banks of the rivers; all this is now allotted on both sides of each river [Canning and Swan], almost to their source; but an offer is frequently made of giving one half to a new settler, on condition of his performing the location duties sufficient to secure the whole. I have an offer of this kind on the banks of the Swan River, and think of accepting it; if I do not, I must explore beyond the mountains….’ (Moore 1884: 23, diary entry 12th November 1830). 

Within a few years of colonisation, the colonial squirearchy were enthusing over the economic potential of the fertile soils of the Upper Swan. William Shaw of Belvoir in a letter to the Inquirer in 1842 boasts about the highly productive yields of his grape vines that he was using to make high quality wine. He sings the praises of the colonial botanist James Drummond for his advice on the quality of

‘the native hole-land for the culture of the vine. I am satisfied that this kind of soil may be converted into vineyards at an expense of little more than clearing the land, and will produce a grape and wine equal in quality and quantity to any that can be found in the world….and my attention is now being paid to it. ‘ (Shaw’s letter to the Inquirer, 1st June 1842).

Drummond was fully aware that the alluvial lands that Shaw was using for grape cultivation were the annexed yam lands of the traditional inhabitants. This is demonstrated in his response to Shaw’s letter:

‘The discovery that you have made that the vines thrive in the sort of land which produces the native yam, is one I consider of the greatest importance to the colony, as there are many thousand acres of that sort of land now in an excellent state for planting, from the repeated digging of the roots for ages by the natives.’ (Drummond’s letter to the Inquirer, 1st June 1842).

Drummonds’ (1842) over-riding concern here, like most of his contemporaries, was to progress the development of the new colony at all costs whereas the Reverend Wollaston, showing his Christian compassion, openly laments the destructive consequences to the traditional inhabitants who were dispossessed from their ancestral country and yam lands. Frustrated by his discussions with Drummond regarding the opening up of the fertile lands of the Bindoon/ Victoria Plains region to European settlement and agriculture in the 1840’s, Wollaston describes the “Warrang – a root which forms a staple diet for the natives”:

‘In these parts the “warrang” a kind of yam, greatly abounds and grows to a large size. When roasted it is represented as superior to the potato, sweet, pleasant and nourishing. This root flourishes where the best stock feed is found. Hence the [settlers’] usurpation of the ground and the secret destruction of the aborigines.’ (Wollaston cited in Markey 1976:17 and in Hallam 1975: 72). 

Part 4: Indigenous science and Yam stick horticulture

‘The Nyungar people of southwestern Australia, like other Aboriginal groups throughout Australia, accumulated over many thousands of years a vast database of empirically based knowledge derived from direct observation and experience of the world around them. This knowledge was handed down through successive generations by oral narrative and song. It included scientific knowledge (ecology, botany, biology, zoology, climatology, astronomy and phenology etc) understood from an indigenous perspective which was often encoded as metaphor in traditional narratives. Indigenous survival would not have been possible without this practical knowledge.’ (Macintyre and Dobson 2017)

Captain Stokes (1846) recognised the economic and environmental benefits that could have been gained from accessing the valuable knowledge possessed by the traditional inhabitants. He was aware that the colonists, who knew very little about the natural resources and environment of the new country, were not taking advantage of this rich source of Aboriginal cultural and scientific knowledge but were instead trying to superimpose their own familiar food production methods onto what was to them an unpredictable and alien environment. The familiar European potato rapidly supplanted the indigenous cultivated native yam without leaving any archaeological or ethnohistorical trace of how this culturally important traditional root vegetable staple was once produced and managed. Stokes states:

‘…nothing could be more unwise than the hostility shown to the natives by the first settlers, as from them we must always calculate on learning much that is useful and valuable, with regard to the productions of the country; a knowledge which would otherwise consume much time to acquire.’ (Stokes 1846 as quoted by Reynolds 1990: 11).

The procedures involved in cultivating the “esculent” yam (as the colonialists called it) remain enigmatic and speculative. We are not aware of any reconstructive ethno-archaeological or agricultural experiments that have been carried out to explain or even speculate as to how this culturally important carbohydrate staple was once cultivated by Nyungar and Yamatji people. Grey (1841) and others provide only superficial descriptions of expansive yam fields and “yam holes” which they observed extending for many miles in all directions often in association well-worn native paths, deep wells and village-like settlements, especially in the Hutt River/Murchison area where it was assumed that the population was quite dense and the settlements were largely permanent. European accounts tend to emphasise the dangers posed to travellers and horses owing to the often thickly studded yam-holes perforating the landscape. We would argue that these holes were not random, opportunistic yam diggings but a traditional form of dry land yam pit horticulture.

Anthropogenic vegetative propagation

“The natives on the West Coast of Australia are in the habit amongst other things of digging up yams as a portion of their means of subsistence; the yams are called ‘ajuca’ in the north and ‘wirang’ in the south. In digging up these yams they invariably re-insert the head of the yams so as to be sure of a future crop…’ (A.C. Gregory interviewed by H. Ling Roth in 1882, published in 1887: 131). 

It is well-documented in the ethnobotanical, ethnohistorical and archaeological literature that Aboriginal people in the northern part of southwestern Australia practiced a form of Dioscorea yam cultivation. The surveyor A.C. Gregory, referring to the Nanda people of the Northampton/ Shark Bay area, goes a step further by inferring that the indigenous cultivation of Dioscorea involved “agricultural science” in the yam’s propagation. He comments:

“Agricultural science seemed to have made some progress, as they never dug a yam without planting the crown in the same hole so that no diminution of food supply should result.” (A.C. Gregory originally published in 1885 cited by Gerritsen n.d: 5).

This horticultural theme is also confirmed by the German-born Australian botanist Baron von Mueller who singled out D. hastifolia as the prime example of an indigenous cultivated food that may have potential as a crop for European farmers. He remarks:

‘Dioscorea hastifolia ‘It is evidently one of the hardiest of the yams, and on that account deserves particularly to be drawn into culture. The tubers are largely consumed by aborigines for food; it is the only plant on which they bestow any kind of cultivation, crude as it is.’ (Baron von Mueller cited in Empire 1872:4).

Maiden, the Government Botanist and Director of the Botanic Gardens in Sydney, in his 1889 publication Useful Native Plants of Australia agrees with Baron von Mueller’s stated view. From these 19th century descriptions of indigenous yam cultivation in southwestern Australia, it would seem that vegetative tuber propagation was accomplished by the traditional harvesters by breaking off or cutting the head (or crown) of the tuber and reinserting it back into the friable, aerated soil of the pit.* Grey (1840) records the Nyungar term neer-ran as meaning ‘to plant, to put in the ground’ or niran ‘to plant, to sow’ (Moore 1842: 84). This process of simultaneously re-planting the head of the yam at the time of harvesting the new season tubers suggest an efficient labour and energy-saving method of sustainable horticulture.

Dioscorea hastifoila is a water hungry perennial that requires moist, rich, loamy, well-drained soil to thrive. Yam grounds were located in semi-arid and Mediterranean climate zones where the rainfall was often variable. The terrain in these regions was often made up of hardened, encrusted, non-porous soils, especially on the lower slopes of hills, where topsoil and surface water were regularly lost through run-off.  The construction of pits acted as micro-catchments that enabled water run-off to be directed to the yam root tubers and excess water to infiltrate into the surrounding terrain (see Figure 4).2

From historical accounts yam pit gardens in northern southwestern Australia were generally located on fertile alluvial soils. Pit construction facilitated the capture of water run-off that was sometimes enriched with alluvium and plant debris, providing a natural self-fertilising, self-mulching and watering process for yam growing. Pit horticulture helped to mitigate against soil erosion, especially on sloping landscapes. This may be seen as an innovative and adaptive method of dry land irrigation or more aptly a form of water harvesting utilising micro-catchments in the form of growing pits to capture variable rainfall.

Historical descriptions illustrate different levels of intensification of yam cultivation in the northern and southern regions where the same species of Dioscorea was cultivated. The climatic conditions in the northern region (e.g. the Irwin District) which differed from those in the south may explain variations in the seasonal harvest regime. The extensive yam fields that were observed in the Murchison region would appear to be more characteristic of a semi-arid, dry land horticultural system than those located in the rich alluvial niches of the Upper Swan, Helena and neighbouring rivers to the north, yet both served a similar function. Historical accounts record variations in the size and circumference of yam holes, possibly explained by differences in soil geography, topography and localised customs.

Ground-covering yam vines – a living mulch

Most cultivated yams of the Dioscorea genus are found in warm tropical climates where climbing vines are usually staked or trellised to provide maximum sunlight for plant growth. From colonial observations of warrain (or atjikoh) cultivation, it would seem that artificial staking was not part of the indigenous horticultural process. Based on our own observations of the ground-covering vines of D. hastifolia in its natural upland habitat at Toodyay, the vine leaves provide a carpet of living mulch that we would suggest helps prevent the loss of soil moisture through evaporation and may also assist in regulating or reducing ground temperature, creating a humid micro-climate conducive to yam growth. We would further speculate that in the cultivated setting this living vine mulch would have been a practical and effective means of conserving ground moisture.

Firing as part of yam-stick horticulture

Anthropogenic controlled burning, sometimes called mosaic or patchwork firing or ‘fire-stick farming’ (Rhys-Jones 1969) was an essential tool in Aboriginal food resource and land management (Hallam 1975, Gott 1982), We are puzzled by Hallam’s (1989:143) vague reference to the protection of yam grounds from firing. This may have been the case in tropical rainforest areas, where yam patches were protected from fire as noted by Jones and Meehan (1989) and Atchison (2000), but we find it hard to believe that the deep rooted D. hastifolia, which goes into dormancy in the hot dry summer season when Aboriginal firing takes place, would have been harmed by anthropogenic patch burning. We maintain that firing would have been an important part of yam cultivation on the alluvial river terraces and lower slopes of hills, in the same way that it was used in the cultivation of yanjet (Typha rhizomes)  https://www.anthropologyfromtheshed.com/typha-root-an-ancient-nutritious-food-in-noongar-culture and other food plants, such as bhorn (Haemodorum, bloodroots) djiridji (Macrozamia), djubak (orchids) and karno (Platysace), see our paper on edible Nyungar root vegetables  https://anthropologyfromtheshed.com/roots-of-contention-noongar-root-foods-and-indigenous-plant-taxonomy .

Firing helped to maintain and improve soil fertility by providing potassium and other essential nutrients that were favourable to yam growth. Anthropogenic burning prior to the first rains would have ensured the yam harvesters a safe and unobstructed access to their yam gardens by removing the entangled, dense and withered vines that carpeted the pits over summer and autumn providing a sheltered habitat for dangerous snakes. A further advantage of burning the yam plots is that the dense vines and native grasses provided herbage and shelter to a range of other reptiles and marsupials which after the firing process became a valued protein source for human consumption.

The seasonal timing of yam harvesting

It would appear from the early ethnohistorical records and Hallam’s (1975, 1989, 1998) archaeological analysis that there were two main yam seasons. These were (i) after the first rains of autumn (Grey 1840, 1841; Moore 1842) and (ii) in late spring/ beginning of summer (Gilbert 1848 in Meagher 1974; Oldfield 1865, 2005 and Hammond 1933) when according to Oldfield, referring to the Murchison region, ‘they are in perfection.’ Hammond (1933) describes “warryn” or “adtjikoh” as being consumed at the same time as the “Joo-buk” (orchid tubers) that were consumed in mid-late spring (October-November). See  https://anthropologyfromtheshed.com/roots-of-contention-noongar-root-foods-and-indigenous-plant-taxonomy

Grey (1839, 1840, 1841) and Moore (1833, 1842) point out that warran harvesting took place after the first rains of autumn when the soil was easier to dig:

‘at the commencement of the rains, when it is ripe and when the earth is most easily dug; and it forms the principal article of food for the natives at that season…’ (Moore 1842: 75)

Moore refers to a long white parsnip-like root that was dug up in wet weather near his house in the Upper Swan. We can only assume from his description that it was warran. (Hammond 1933 records warryn as “white root”). Moore’s diary describes his encounter with a group of local Aboriginal people on his property at MIllendon in late autumn:

‘One of them had a number of frogs… nicely packed up in the bark of the tea-tree, and tied with grass; these he signified they roasted for food, with a long white root, growing like a parsnip, which they dig up in wet weather.’ (Moore, 4th May 1833). 

We would suggest that warrain was also harvested outside these two main seasons but on a smaller-scale “needs” basis. Yam tubers are perfectly built self-storage organs when left in the ground. Aboriginal women were well-acquainted with the phenological cycles of plants and when they were best eaten. They were aware of the subtle changes in taste and nutritional value of different tubers and bulbs at different seasons of the year. These seasonal variations in carbohydrate and sugar levels are noted in our paper on Typha where we explained that the rhizomes were principally harvested in autumn after the first rains when they were easier to dig and when they contained certain sugars, see https://www.anthropologyfromtheshed.com/typha-root-an-ancient-nutritious-food-in-noongar-culture

Atchison and Head (p. 179) confirm that the starch content of Dioscorea spp. also varies seasonally. They note that the starch is replaced by sugars towards the beginning of the growing season:

‘Yam starches are significantly different from other cereal starches in structure and digestibility. The starch content itself changes throughout the dormancy period declining with extended periods of storage and being replaced by sugars such as glucose as the tuber prepares to resprout again (Hariprakesh and Nambison 1996).’ 

This process of enzymatic conversion of stored carbohydrate to sugars has also been noted by Gott (1983:11) with reference to the tubers of murnong (Microseris sp.) that were a favourite staple of Aboriginal groups in Victoria and South Australia. She states that when the plant is ‘just breaking dormancy in late autumn …[it] has already converted more than a third of its inulin reserve to the soluble sugars fructose and glucose.’

“It is generally considered the province of women to dig roots”

‘It is generally considered the province of women to dig roots, and for this purpose they carry a long pointed stick [wanna] which is held in the right hand and driven firmly into the ground, where it is shaken so as to loosen the earth, which is scooped up and thrown out with the fingers of the left hand, and in this manner they dig with great rapidity. But the labour in proportion to the amount obtained is great. To get a yam about half an inch in circumference and a foot in length they have to dig a hole above a foot square and two feet in depth; a considerable portion of the time of the women and children is therefore passed in this employment.’ (Grey 1841: 292-293).

The wanna or wooden digging stick (also sometimes called “yam-stick” according to Chauncy in Brough-Smith 1878: 255) was an indispensable digging tool used by Aboriginal women. It was a long hardwood crowbar (with a fire hardened point) rounded on one side and flattened on the other. It was individually manufactured, maintained and carried by its female user.

Oldfield (1865, 2005: 55) provides one of the few detailed accounts of how  Dioscorea yam was harvested. Although he is referring to the Watchandie (or Nhanda) of the Murchison/ Champion Bay area where the yam was known as ad-ju-co, his description could well apply to the yam-digging activities of Nyungar women.

‘The roots of this plant are very long, for when the women have dug round them to the full reach of their arms, they always break off the part thus freed, leaving the remainder in the ground, and how much further it extends it is impossible to ascertain. However, the part thus secured is generally about three feet in length, varying from a half to two inches in diameter …. The labour of extracting these roots from the ground must be very severe, for they grow in a hard red soil, in which women have to dig with no better implement than a pointed stick. These holes, which render travelling very dangerous in countries where they abound, are from six to eight inches in diameter at the top, the depth being limited to the extent to which a woman can stretch her arms, so as to be able to remove by her hand the soil loosened by the wip-pa (digging-stick). … They are in perfection during the latter part of spring and the fore part of summer…’ (Oldfield 1865, 2005: 55).

Ethnohistorical sources refer to the cooking of the warrain by ‘roasting or baking on hot embers’ (Oldfield 1865, Chauncy 1878, Roth 1902 and personal communication with Nyungar Elder William Warrell in 2000). Oldfield states:

The method of cooking these yams is the same as practised in preparing every other kind of food, animal or vegetable, for eating, i.e., roasting or baking on hot embers, and when thus cooked they are very mucilaginous, of a sweet flavour, and grateful even to the palate of fastidious Europeans (Oldfield 1865). 

Chauncy (in Brough-Smith 1878: 245-6) describes the warran yam as having ‘… a delicate sweetish flavour when roasted in hot ashes, something like that of a chestnut, and is much sought after.’  Daisy Bates (1912) documents “dookurn warrain” as ‘cooking or cooked warrain.’  Similarly, Austin (cited in Roth 1902: 6) refers to:

Many kinds of roots and yams were eaten; among the latter, the wor‑rain, showing thick yellow blossoms, was very common, growing down to a depth of quite 3 feet, and running from the thickness of the finger to that of the wrist. An island (? Leschenhault Island) in Shark’s Bay, used literally to be covered with it. All meats, and the majority of the vegetables, were eaten roasted, some of the latter being prepared with great care, the bulrush roots, in particular, a very nourishing dietary, being most methodically slowly cooked in the ashes. (Austin cited in Roth 1902: 6)

A senior Nyungar Elder from the Moora region, the late William Warrell, said that his grandmother Ollie Warrell had told him that women used to dig up warrain yams immediately after the autumn rains but if they were hungry they could dig them up at other times as well. He stated that:

‘It was carefully prepared by cooking in the ashes until it was soft and sweet.’ (William Warrell personal communication 2000). 

When we asked if it was eaten raw, he said ‘No, never.’ When we asked him what it tasted like, he could not recall having eaten it.

There have been no scientific studies ever conducted on the nutritional value of cooked D. hastifolia yam. To our knowledge there has only been one study of the nutritive value of the raw D. hastifolia yam. This was conducted by Pate and Dixon (1982:221, Table 5.11) and it showed that the stem tuber (when tested in late spring before summer dormancy) contained 86.0 % water (in fresh weight), 4.9% protein (in dry matter) and 2.0 (medium content) starch value.

Yam harvesting – gender specific or cooperative labour?

Phillip Chauncy in the early 1840’s in the Upper Swan region observed men and women harvesting yams on occasion. He writes:

‘I have seen both men and women sinking in loose sandy soil for an edible root called warran, one of the dioscoreae, which generally grows about the thickness of a man’s thumb, and to the depth of four to six or eight feet… It is dangerous to travel on horseback through the country where it grows, on account of the frequency and depth of the holes, which are not more than about eighteen or twenty inches in diameter. I have sometimes been made aware of their proximity by seeing small quantities of sand jumping up before me, and, on going to see the cause, have suddenly come on a small hole among the scrub, so small that I could scarcely believe a human being could be at the bottom of it in a stooping position, with the knees on each side of the head. In this position the native dextrously throws the sand by a sudden jerk of the hand backwards, under the arm and up behind the shoulder. The only bald natives I ever saw are the warran diggers, who are said to wear the hair off the head by pressing it so frequently against the sides of these holes. (Chauncy in Brough-Smith 1878: 245-6)

There is a widely accepted view, still held by some, that the male/female division of labour was rigidly-defined in Aboriginal society to the point where women were the exclusive collectors/ harvesters of root foods and men were hunters. However, there were times when these roles overlapped and also when men and women joined forces, such as in the harvesting of yams. Although Hallam (1975) perpetuates the idea of Nyungar yam harvesting as being an exclusively female-occupation, this is not necessarily borne out by historical ethnographic evidence, for example, Chauncy’s observations (above) in the Upper Swan area in the early 1840’s where men and women worked cooperatively in the yam harvest. Also, the naturalist John Gilbert reported that he was unable to arrange any male Aboriginal guides from the vicinity of Drummond’s “Hawthornden” estate in Toodyay to accompany him on a collecting expedition to Wongan Hills in October 1848 because they were busily engaged in yam-digging. He writes: ‘their Season of meeting in great numbers to dig the edible Root called by them Wargae is now in full force…’ (Wagstaffe and Rutherford 1954 in Meagher 1974: 33).  Wargae here refers to warrain. This term has different renderings, depending on the recorder, for example, the linguist Von Brandenstein (1988: 131) spells it as “wuagarn.” According to Hallam (1998: 14) ‘When they were abundant in fertile soils, yams could provide the basis for large meetings of people for social and ceremonial occasions.’ The cultivated yam (warrain), would have provided a relatively dependable carbohydrate supply to underwrite these important occasions.

The cultural importance of the warrine yam was sometimes reflected in the names of topographic features, such as the tributaries of rivers and creeks, for example, Wariin Brook (a tributary of the Helena River), Waranine Brook (a tributary of the Dale River) and “Warrine-garing” (along Jimperting Brook, Toodyay). The yam was also totemically represented in the names of selected individuals. Hallam and Tilbrook (1990: 300) provide the names of Nyungar people from the Guildford/Upper Swan and York areas whose names identified them to country where yams were found and possibly reflected their status as the proprietors/ custodians of these lands. Their names were Warryneyung (a female), Worraingwert (a male) and Warrain (a male), all deriving from the term for yam – warryne, worraing or warrain. 

Human agency in the promotion of yam tuber growth

The question arises as to whether the yam fields and yam grounds described in the early historical and archaeological sources were located in the plant’s natural habitat or had, at some point in prehistory, been translocated from their original environment to a new habitat. Hallam seems convinced that the latter took place when she states:

‘the alluvial flat environments in which these yams were primarily grown by Aborigines were very different from those of their natural habitat of open woodland with granitic and balsatic soils’ (Hallam 1989 in White 2011:88).

If the geographic distribution of the D. hastifolia yam was extended by human agency outside its original range and cultivated, is this not suggestive of indigenous agriculture?

If translocation did take place, this would have resulted in a number of practical advantages such as making it easier to access the yam plots, reducing travel time from camp, reducing the relative amount of time and energy spent digging out the yams. Harvesting yams in their upland stony habitat where they grew in open woodland or vegetation thickets would have been a more onerous task as it necessarily involved tracing the fragile twining stems of the vine down through a rocky substrate to locate the yam that was often buried over two feet down.

From a practical viewpoint the lower slopes and river terrace environment, such as at the Upper Swan region, would have enabled yam cultivators a greater control over essential water capture and soil conservation, and the cultivated friable soil would have contributed to a higher tuber yield per unit of time than in the stony upland areas. Atchison (2012: 69) with reference to the procurement of Dioscorea yam tubers in northern Australia notes that ‘the rockiness of the substrate’ of the ecological niche can critically affect ‘yield per unit time, and thus the calorific efficiency of yam digging.’ This same principle would have applied to the cultivation of D. hastifolia.

The cultivation of yams on the lower slopes and alluvial terraces would have required considerable time and energy input (as noted by Grey 1841) but it would have been more economically productive and rewarding in the rich lowland alluvial soils where soil and water management using micro-pit catchments would have ensured a greater predictability of the tuber crop. We have no information on whether the same yam plots were accessed every season or on a rotational basis allowing time for the soil to regenerate. We may never know whether D. hastifolia was once a domesticated cultivar resulting from its continuous cultivation by Aboriginal people over thousands of years. One can only speculate that this native yam over time would have evolved a larger tuber, augmented productivity and possibly enhanced nutritional content as a result of continuous cultivation. Gott (1982: 10), referring to southeastern Australia, emphasises that human agency (such as tilling, burning and fertilising the soil) in the cultivation of murnong (yam daisy) and other root vegetables promoted an increase in productivity over time and changes to plant phenotypes (Gott 1983 in White 2011:89).

Denham (2007: 2) who has written extensively on yam cultivation in New Guinea and Australia supports the idea of the beneficial effects resulting from cultivation on the yam phenotype but alerts the reader that these changes are contingent on the continuation of cultivation. As Denham writes:

‘The effects of land management, plant exploitation and resultant distributions on plant phenotype can be assessed for Dioscorea hastifolia (Sylvia Hallam) and murnong (Beth Gott). The tubers of these plants, like many others, exhibit phenotypic responses depending upon the type of soil in which they are growing. Where soils are loose and friable, tubers are larger; whereas tubers are smaller in shallow, stony and compacted soils. For most tuberous plants in Australia, the recurrent digging of tubers from a perennial plant will have loosened the surrounding soil and encouraged greater tuber growth. Phenotypic responses can be anticipated in successive harvests of these perennial tubers, but these have nothing to do with planting, intergenerational selection or domestication. These phenotypic responses are elastic, they require the maintenance of anthropically modified soil environment; once modifications to the soil environment cease, tubers revert to wild type.’ (Denham 2007:2).

If this is the case, then the size, structure and possibly even the taste of the tubers of D. hastifolia that was once cultivated by southwest Aboriginal people in pre- and early colonial times may have been very different to those growing in their wild upland habitat today. If the traditional warrain plots were harvested twice a year, as ethnohistorical and archaeological sources suggest (Grey 1840, Moore 1842, Oldfield 1865, Hammond 1933, Hallam 1989), then the seasonally patterned movements of Aboriginal people within their territorial estates may well have accommodated a semi-sedentary existence or what Hallam refers to as largely sedentary settlements in the fertile riverine areas of the Upper Swan where warran (yam) and yanjet (Typha bulrush rhizomes) abounded together with other food resources. Grey (1841) also describes largely permanent settlements based on a yam economy in the Murchison area.

The agricultural debate about whether Australian Aboriginal people were once “farmers” or “foragers,” “hunter-gatherers” or “agriculturalists” continues in academic institutions to this day. In some contexts they are referred to as ‘complex hunter-gatherers,’ ‘affluent hunter-gatherers’ or ‘mobile foragers.’ Notions of sedentism, surplus, domestication, intensification of production, population density and social and political complexity which are criteria often applied by archaeologists to differentiate Aboriginal hunter-gatherers or foragers from agriculturalists have caused endless arguments in the literature. We do not intend to enter this controversial arena here, except to say that some of the notions used to differentiate “agriculturalists” from “foragers” in the Aboriginal context are highly Western-centric and are founded on evolutionary hierarchical models that tend to exclude groups such as those conventionally labelled as “hunter-gatherers” but who practice, what we consider to be, unfamiliar forms of agriculture.

Yam pit horticulture as practised in Western Australia may have been a relatively low maintenance agricultural activity and depending on region possibly supporting a semi-sedentary – or even a largely sedentary as suggested by Grey (1841) and Hallam (1989)) – existence in areas where yams were cultivated and abundant. With the exception of periodic burning and harvesting and replanting, yam pit horticulture was a self-sustaining system (self mulching, self-fertilising and self-watering using rainwater management) and would not have required constant year round presence or surveillance. This flexibility enabled the proprietors of the yam lands and their families to attend to other food resources located within their estate or home range and to prepare for, or participate in, social and ceremonial activities within or outside their own country. They would have had a highly organised and seasonally regularised schedule of economic, social and ceremonial activities based on animal and plant phenological cycles well-known to them within their localised ecosystems.

Yam pit horticulture which utilised the technology of the fire-hardened digging stick (wanna) and a long-evolved specialised knowledge of anthropogenic fire management enabled the original inhabitants of the land to change, adapt and cultivate fertile niches within their local environment. It would seem that Nyungar and Yamatji people discovered through their own innovations the benefits of a form of sustainable dry land pit horticulture, remarkably similar to the agricultural practice known as “Zai” or “Tassa” used by traditional and modern farming communities in the semi-arid regions of northwest Africa, such as in Mali and Burkina Faso.

Part 5: The traditional North African model of pit agriculture

The traditional “Zai” technique is currently undergoing a revival with great success in dry land crop production in parts of Africa. Vegetable staples, such as sorghum, maize and millet, are to this day being successfully cultivated using this method. The technique involves digging pits, using a steel mattock or hoe, each pit measuring about 20-40 cm in diameter and 10-20cm deep and spaced about 60-80 cm apart (Essama 2005:1). The shape, size and depth of the zai pit varies according to region, soil type, rainfall and local cultural traditions. The pits are prepared prior to the wet growing season and mulch consisting of decayed plant matter and animal manure is added to improve soil fertility and prevent moisture loss. After the first rains when the soil is moist, the organic matter is covered with a thin layer of topsoil and the seeds are inserted into the centre of the pit. The Zai method is a proven and highly sustainable dry land agricultural system with many benefits, some of which have been outlined by Essama (2005) as follows:

‘The advantages of Zaï are that it: (i) captures rain and surface/ run-off water; (ii) protects seeds and organic matter against being washed away; (iii) concentrates nutrient and water availability at the beginning of the rainy season; (iv) increases yields; and (v) reactivates biological activities in the soil and eventually leads to an improvement in soil structure. The application of the Zaï technique can reportedly increase production by about 500% if properly executed.’ (Essama 2005)

It is our view from the ethnohistorical descriptions of D. hastifolia tuber cultivation that there may have been similarities in the methods of water capture, nutrient enrichment and prevention of soil erosion to that of “zai” pit farming that was practised traditionally (and to this day) in parts of arid and semi-arid northwest Africa. Like the African zai” holes in which seeds (such as sorghum) were planted, the warrain holes in which tubers were harvested and the heads replanted, varied in size, depth and spatial patterning, depending on soil quality, elevation, gradient, repeated usage of the same area over time and local customary practices. By trapping and conserving rainwater, the zai and warrain pit systems were taking advantage of intermittent and unpredictable rainfall. The yam pits served as micro-catchments ensuring that the tubers received maximal water and nutrient enriched run-off during the growing season. We can only conjecture that this type of ecologically sutainable, indigenous tuber horticulture of Western Australia that employed scientific and cultural knowledge accumulated over many thousands of years of empirical observations and trial-and-error would have improved the predictability and productivity of this once important food staple of northern southwest Australia.

Yam pit horticulture was an efficient dry land farming technique where scarce and variable water resources were conserved in basin-like depressions in the ground and directed towards the tuber roots. Excess water that was not utilised by the plant would collect in the surrounding ground, and at deeper levels, thereby conserving ground moisture. This water-harvesting technique may have created micro-climates advantageous to tuber growth. Yam holes, especially on gently sloping ground, would have prevented erosion and increased the soil fertility by trapping plant debris and rich topsoil that otherwise would have been lost as run-off after heavy rainfall. These sunken depressions in the landscape must have functioned as a type of irrigation. Yam pit horticulture would have involved a deep and specialised scientific knowledge of the phenological cycles of the D. hastifolia yam plant and its tuber morphology, taste and nutritional value at different times of the year. There is no doubt in our minds its cultivation involved conscious and deliberate strategies to promote tuber growth (size and thickness) and to regularise and increase crop predictability. It was a self-maintaining horticultural system that, apart from the burning and harvesting activities, did not require all year-round human surveillance but left the yam cultivators free to attend to other seasonal plant and animal resources on their estate. These would have provided a wide range of nutrients and possibly a well-balanced diet.

The question that still remains is: If this indigenous-evolved horticultural practice has been so well documented by the early colonial recorders, then why is it that Nyungar (and Yamatji) people have not been acknowledged in the mainstream literature as traditional “hunter-gatherer-horticulturalists?” It is our view that a ‘hunter-gatherer-horticultural’ model would be a more appropriate designation than the widely accepted and promoted ‘hunter-gatherer’ or ‘forager’ label.

In this paper we have suggested that there may be functional similarities between the dry land pit horticultural methods such as the “zai” technique” used by traditional agriculturalists in northwest Africa and the methods once used in northern southwestern Australia. The anthropogenic techniques of pitting the landscape for the purpose of capturing essential water resources and nutrients to ensure plant growth should be investigated and revived as an effective means of conserving water for agriculture in our variable and drying climate. 

All plant specimens photographed in this work have been obtained from our property at Toodyay. It should be noted that it is an offence to collect any native plant or plant product from Crown Land without the appropriate license from the Department of Biodiversity and Conservation.

Our manuscript is still a work in process. We are open to comments and would be grateful to any readers who may have additional information that would contribute to an understanding of how indigenous tuber horticulture was practised in those regions where Dioscorea hastifolia was once cultivated by Nyungar and Yamatji people. 

This paper is based on research compiled over many years by research anthropologists Ken Macintyre and Dr Barb Dobson. The information derives from archival ethnohistorical sources as well as information sourced from contemporary Nyungar Elders and spokespersons. We would like to thank all Nyungar people (past and present) who over the years have assisted us by providing cultural information without which this paper would not have been possible. In particular we would like to acknowledge the assistance of Mr Iva Hayward-Jackson, Nyungah Land and Culture Protector and heritage consultant and co-author of this paper for his input and feedback on the ideas presented here. 

We would like to alert anyone who is intending to consume Nyungar bush tucker that many indigenous foods are toxic or bitter tasting without the proper processing and preparation. See  https://anthropologyfromtheshed.com/beware-bush-food-can-be-dangerous/

ANNOTATIONS

1. Joobaitch (or Jubytch) from the Swan-Guildford area of Perth called the native Dioscorea yam warrain or warrein (as recorded by Bates in the early 1900’s). Hope (1916) also records the term used by Nyungar Elder Tommy Bimbar (1916) as warrain. Nyungar words usually have a number of variant spellings owing to it traditionally being an oral, not written language. Even the name of the people of southwestern Australia Nyungar can be spelt variously as Nyoongar, Noongar, Nyungah or Nyungar depending on individual or group preference. When unfamiliar sounds were rendered into the written word by the early colonial recorders, their different renderings reflected dialectical and regional variations in the Nyungar language and/or the recorder’s own cultural linguistic background and orthographic preference.

2. From our personal observations of the yam (D. hastifolia) growing in upland, stony, loamy soil environments, such as on the hill slope on our property at Toodyay, is that the plant searches out a moist niche, often growing in depressions and crevices between and under rocks during its growing season (around May to September). The yam is deeply buried and very difficult to dig, even with a steel crowbar, owing to the rocky granite terrain which provides a perfect mulch together with bark and other vegetative matter. Yam tubers take advantage of subsurface reservoirs of water that collect at the base of granite outcrops and rocky hollows and the surface rock provides a mulch that traps moisture, providing a favourable environment for yam tuber growth. The plant may be found in a semi-shaded location where it is associated with open woodland and shrubs that provide a natural trellis for its climbing vines. 

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The Science of the Dark and Light Seasons in Nyungar Culture

"may this ancient knowledge inspire you"..

Iva Hayward-Jackson, Nyungar researcher 2023