Yams always bring to mind festive family gatherings and holiday meals. They’re a staple at our table, and I can’t picture a celebration without them. That’s why, every year, you’ll catch me nurturing at least one yam plant tucked away in my garden.
Most yams found in stores come from faraway tropical and subtropical regions of Africa and Asia. While they’re often mixed up with sweet potatoes, the two are distinctly different. Yams require more effort to grow and a longer wait until harvest. They have tough skin that’s a bit of a challenge to peel compared to the smoother skin of sweet potatoes.
Yams thrive as robust, climbing vines that can stretch up to 8 inches a day, latching onto anything they can. While some tubers can become gigantic—reaching up to 6 feet and weighing as much as 150 pounds—the majority are a more practical size.
What I love most about yams is their low-maintenance nature. Plant them once, and you’re set for a generous and delicious yield.
Since harvesting our 2015 crop, I’ve been enjoying yams daily and still have around 100 pounds left on my back porch. It’s surprising how seldom yams are mentioned in gardening books—surely they deserve more spotlight!
It’s a common mistake to confuse yams with sweet potatoes; however, they belong to completely different plant families. Sweet potatoes are part of the Ipomoea family, while yams belong to the Dioscorea family—no relation at all!
Now, let’s dive into how to grow and propagate yams. I’m here to share all the tips and tricks I’ve learned, so you, the savvy internet explorer, can skip buying a book and start growing your own right away.
Why Grow Yams?
Yams are a top choice for those looking to grow a robust, versatile crop. With a range from the Lisbon to the purple yam, each type falls under the Dioscorea family, distinctly different from sweet potatoes.
Before diving into planting, decide which variety suits your needs—be it the commonly found ‘name’ yams in ethnic markets or perhaps the ‘water yams,’ also known as Dioscorea alata. There’s even the edible Dioscorea bulbifera, with its unique aerial roots, and the hardy Chinese yam, celebrated for its resilience.
Let’s break down yam cultivation, starting with propagation methods. Many yams develop aerial bulbils which can be replanted to yield the next season’s crop. While yams are rarely seed-grown unless for specific breeding objectives, especially in the US with its shorter warm seasons, they’re typically propagated through these bulbils or by dividing roots.
For those without bulbils, creating ‘minisetts’ is your go-to. Simply cut a healthy yam root into peach-sized pieces, coat them in ashes to prevent soil pests, and plant. I’ve had success starting with a large pot filled with soil, from which I later transferred sprouting yams into my garden and food forest.
While not all minisetts will thrive, most will root and flourish. Another less discussed method is using yam cuttings, which I’ve found surprisingly effective in rooting within a mist house.
Yams, with their rich history as a staple in tropical and subtropical areas, thrive best in frost-free zones with summer rains and mild, dry winters. They resemble potatoes but require a climbing support like a trellis or fence.
For container gardening, opt for a spacious pot or trough-style planter with ample drainage, positioned near a support structure for the vines to climb. This approach ensures your yams have the environment they need to grow effectively.
Learn How to Grow Potatoes in Containers: Tips for a Bountiful Harvest
Planting Yams Successfully
If you’re looking to grow yams, focus on areas within zones 8 to 10, where the climate suits these heat-loving crops best. Yams need a full growing season free of cold weather, which can last up to 11 months, though some varieties might be ready to harvest in just 5 months.
For those in cooler climates, growing yams in a greenhouse could be a viable option, provided you’re up for the challenge.
- Sun and Soil Needs
Yams thrive under full sun and prefer a slightly acidic soil with a pH between 5.5 and 6.5. The ideal soil for yams is rich, loamy, and well-draining, with a bit of clay being acceptable. However, avoid dense, compact soil as it’s not conducive for yam cultivation.
- Getting Started with Yams
Begin by planting yams indoors before the last frost to ensure they get a strong start. You can use either slips or tubers for planting. Once the danger of frost has passed and temperatures consistently stay above 80°F, move your plants outdoors.
- Propagating Yams from Slips and Tubers
To grow slips, stick three toothpicks in a yam, suspend it halfway in a glass of water, and place it in a sunny spot. Keep the water level consistent. In about three weeks, the yam will sprout slips. Once these slips have a few leaves, you can remove them and let them root in a shallow dish of water.
For tubers, select a healthy yam, cut it into sections ensuring each has a growth eye, and treat the cuts with wood ash to prevent disease. You can start these in pots with quality potting mix, or plant them directly in the soil.
Here’s a quick guide on how to plant your yams:
- Step 1: Preparing the Beds
Start by loosening the soil using a broadfork, which makes the process easier with some help. It’s crucial to have loose, fertile soil for yams to prosper.
In my garden, I often skip adding manure or fertilizer if the soil is freshly tilled and rich in nutrients from previous plants like leguminous trees. After loosening the soil thoroughly, I use a digging hoe to shape the beds into well-spaced mounds, ensuring good drainage.
- Step 2: Planting the Yams
Yams can be grown from root cuttings, the ‘heads’ from last year’s growth, or aerial bulbils found on some varieties. Plant these not too deep, as yams will grow downwards from the planting point.
Spacing Your Yams
While I tend to plant yams wherever there’s room, for more structured growth, space each slip 12 inches apart with 5 feet between rows. Consider providing a structure like a trellis for the plants to climb, as some yam varieties are vigorous growers and need ample space to flourish.
Caring for Yams
- Staking Your Yams
Ready to boost your yam growth? Giving them something to climb is crucial. These plants are eager climbers and will stretch toward the sunlight with the right support. Without stakes, your yams might not thrive.
You can use anything from simple sticks to elaborate trellises. I’ve used everything from old clotheslines to a living sweetgum tree as supports! Stay tuned, as I’ll soon show you my favorite methods for staking yams in an upcoming video.
- Watering Needs
Yams are quite low-maintenance, but they do need consistent watering, especially when young. Start by watering daily during the first week, then taper off to every other day in the second week, reducing gradually as the plants grow. Aim for about 40 inches of water throughout the season and mulch the soil to keep it moist.
Remember, overwatered soil can cause the yams to rot, so keep it moist but not soggy. If it’s dry and rain-free, make sure to water those beds!
- Fertilizing Fundamentals
When you first plant your yam slips, choose a spot with fertile soil enriched with well-rotted compost. Young roots are sensitive, so avoid strong fertilizers initially.
Once the plants are established, fertilize every three weeks with a low-nitrogen, high-phosphorus mix to support their growth. If the plants seem to lag or look weak, that’s your cue to give them a bit more feed.
- Mulching and Weeding
To maintain moisture and reduce watering needs, mulch your yam beds with straw or hay. Keep the area weed-free to avoid competition for nutrients. Use a hoe for the rows but hand-weed close to the plants to protect their delicate vines and roots. Guide any stray vines back onto your trellis to keep them on track.
Companion Planting
Yams love company, but choose their neighbors wisely to avoid competition. They grow well with:
- Cilantro
- Basil
- Oregano
- Marigold
- Beets
- Corn
- Radish
- Peas
- Tomatoes
- Peppers
- Summer savory (great for repelling weevils)
- Dill (helps attract wasps that control pests like aphids and spider mites)
Harvesting and Storing Yams
As fall approaches, you’ll notice your yam plant’s leaves turning yellow and beginning to wither—an indicator that it’s time to start harvesting. Picking yams is straightforward: for those growing above ground, simply pluck them from the plant.
However, yams growing beneath the surface require a bit more care. Gently unearth these tubers to keep them intact, ensuring they’re undamaged and ready for storage.
When winter causes the vines to die back, it’s crucial to excavate your yams without slicing through the roots. If you plan on selling them, remove the heads, which you can save for planting next season.
Otherwise, you can leave the heads on if you’re harvesting for personal use. With a lifecycle spanning spring to winter, yams demand patience, staying underground for about eight months.
In the final weeks of growth, allow the yams a little extra time after the leaves yellow. This patience is rewarded with larger, more developed tubers. When digging them up, proceed with caution, especially in loose, loamy soil. A garden fork might come in handy here, similar to how you would harvest potatoes.
Regarding taste, yams are predominantly starchy, akin to white potatoes, although the ‘potato yam’ variety brings a slight sweetness. Some types might taste a bit bitter, but these are generally less favored.
Learn How to Get Rid of Bitter Taste in Cucumbers
- Storage Tips
For storage, skip the wash to keep the dirt on, and tuck the yams away in a cardboard box placed in a cool, dry area. It’s a good practice to periodically check for any signs of rot or deterioration. Yams generally store well even on the counter, without the risk of greening like potatoes.
However, avoid damp conditions, as they promote sprouting. I’ve had yams sprout in a plastic bag before, leading me to plant them rather than serve them for dinner.
The ideal storage? Leave them in the ground and dig them up as needed. If you end up with an exceptionally large root, you can break or cut pieces off. The cuts typically dry up well, preserving the remainder of the root. This is particularly useful when you’re dealing with a 40-pound giant.
- Cooking Yams
Yams are versatile in the kitchen. Cook them as you would white potatoes; they tend to cook quicker and brown better. They’re excellent in traditional holiday dishes or as an everyday starch.
Try them in a crockpot, or make delicious French fries. For a quick dish, shred them and fry into crispy hashbrowns, though watch out for varieties high in oxalic acid as they can be a bit harsh on the throat.
I’m also planning to experiment with a dessert using the purple ube yam, a variant of Dioscorea alata. While I’m not yet familiar with its taste, the anticipation adds an extra dash of excitement to the endeavor.
For yams in soups and stews, wash them thoroughly, peel with gloves to avoid irritation, and chop them up before cooking until they are fork-tender. They blend seamlessly into dishes, enriching them with their hearty texture.
Common Yams Growing Challenges and How to Solve Them
- Yam Mosaic Disease
This condition results in mosaic-like spots on leaves, causing the plant to appear withered and weak. It can also stunt the growth of the tubers, reducing their starch content significantly.
To prevent this, plant disease-resistant slips and keep the growth area clear of weeds. Since aphids are known to transmit this virus, managing these pests is crucial to avoid losing up to half of your yam harvest.
- Scorch
If your yam leaves turn dry, brittle, and scorched, it might be due to a fungus that survives in old plant debris. To combat this, make sure your planting site is clear of any plant leftovers and the soil is nutrient-rich.
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- Dry Rot Disease
Caused by a nematode, this disease first shows as small lesions on the tubers’ skin which eventually deepen, causing the tubers to crack and rot. To avoid this, only use healthy slips and tubers.
Rubbing tubers with wood ash before planting or practicing crop rotation are effective strategies. Planting yams in the same area where chili peppers grew last can also help control this disease.
- Mealy Bugs
These small, flat bugs secrete a waxy substance while they suck sap and moisture from the plant. This secretion leads to honeydew, which attracts ants and fosters sooty mold diseases. At the first sign of infestation, apply neem oil, or for a few weeks, spray the plants daily with diluted rubbing alcohol.
- White Scale Insect
This pest leaves white scales on the tubers, often leading to their slow growth or shriveling. Combat these with high-quality neem oil or organic pyrethrum, which are effective against insect-spread issues.
Read more: Unraveling the Mystery of Frothy “Frog Spit” on Plants
Yam Varieties
Yams thrive through their distinct growing seasons. Here in sunny Florida, they sprout up energetically in the spring and summer, continuing into fall before going dormant in the chilly winter months. As they grow, certain yams begin to produce bulbils, which ripen by fall, while their underground roots bulk up, gearing up for the colder days ahead.
Yams, relatives of African grasses and lilies, come in over 600 varieties. I’ll share insights on those you’re most likely to find and ones I’ve personally cultivated. It’s a good idea to chat with your local nursery to discover which types will flourish in your region.
Starting your yam adventure? Make sure to pick up a true yam tuber from your local garden store to avoid confusing them with sweet potatoes, which often happens due to mislabeling.
Among the many types, some yams are cultivated specifically for their bulbils. For example, certain varieties of Dioscorea bulbifera are sought after for their edible bulbils, which can be cooked like potatoes, while the main root stays put, re-sprouting annually.
The Chinese yam stands out as incredibly versatile in the kitchen, perfect for roasting, baking, or adding to stews due to its firm, mildly flavored flesh. It’s somewhat cold-hardy but prefers milder temperatures.
Then there’s the Guinea yam, boasting both white and yellow flesh types and tipping the scales at about five pounds on average. Another variety gaining popularity at U.S. farmer’s markets is the Ube, or Filipino Purple Yam, known for its vibrant purple hues and thick, brown skin.
Air potatoes, despite their rapid growth which some consider a nuisance, are true yams producing edible tubers above and below ground. However, caution is advised as many wild variants are toxic.
Okinawan yams, often found in Hawaiian cuisine, have a deep purple flesh and are a sweet addition to both savory and sweet dishes. And while American yams, a staple at Thanksgiving, are actually sweet potatoes, they’re frequently mislabeled as yams.
From South America comes the golden yam, another sweet potato that’s become a household favorite in the U.S., often mistaken for a true yam.
Yams are hardy and don’t require meticulous care to survive, but a little attention to their soil and watering can significantly boost their yield and reduce the time to harvest.
From personal experience, those planted in rich garden soil with ample compost and water develop large roots in their first year, compared to the more hands-off approach which might take an extra year.
Growing yams is surprisingly easier than mastering tomatoes, and while they might not make the best salsa, they offer their own unique rewards. They’re a hardy perennial crop that you can plant once and harvest a year or two later when you’re ready.
Just remember, while the invasive air potato might be tempting to pick, it’s best left alone unless you’re certain it’s the edible variety, Dioscorea alata, identifiable by its leaves and bulbils.
