POIRE de TERRE (YACON): Secret d'un légume incontournable au potager

Potagerneration

Découvrez la Poire de terre ou Yacon, un légume méconnu mais plein de saveurs et de bienfaits ! Origines, astuces de culture, recettes et bienfaits pour la santé : tout ce qu’il faut savoir pour l’adopter dans votre cuisine et votre jardin.   #jardin #potager #permaculture   🌳MERCI🌳 à toi de faire vivre cette chaîne!   --------------------------------------------------  - LIENS UTILES -  --------------------------------------------------  📜 Calendrier des semis: https://www.potagerneration.com/telecharger/   📱 - RESEAUX SOCIAUX & PROMOS - 📱  C'est par ici: https://linktr.ee/potagerneration   🍋Tu veux soutenir la chaîne autrement?  https://fr.tipeee.com/potagerneration/   📺 - SOMMAIRE - 📺  00:00 Origines de la poire de terre  04:46 Comment cultiver la poire de terre  07:35 La récolte en direct!  08:44 Comment conserver le plant  09:25 Comment conserver les poires de terre  11:18 Le test du goût  12:48 Comment manger et cuisiner la poire de terre   --------------------------------------------------  @Potagerneration   #poiredeterre #yacon #jardinier #nature

Transcript

00:00Did you know that there is a vegetable that can withstand the cold, is grown like a potato, but tastes like a crunchy pear?

00:05Oh, because you thought pears only grew at the top of trees?

00:09Well no!

00:10Today I'm going to talk to you about the earth pear.

00:13Yeah yeah dirt!

00:14A somewhat mysterious tuber that will become the king of your vegetable garden.

00:17And your health by the way, because you'll see, it's quite amazing.

00:20So to talk about this little vegetable, because yes it is a vegetable, and not a starchy food,

00:24I thought it would be a good idea to split the video into 4 chapters.

00:27First we will see what it is, and where it comes from, because it is still interesting to have the information.

00:32Then we're going to look at how to grow it, because I have some here, so I'll be able to show you, that's what's practical.

00:38We're also going to look at how to eat it, because the point of a vegetable is to eat it.

00:44And finally, a few tips for harvesting and storing it.

00:49Come on!

00:50So to give you a quick introduction to what a ground pear is,

00:59I wrote a little paper, because my memory being legendary,

01:03those who are arriving you don't know it yet, but for those who are used to seeing my face,

01:06You are beginning to get a glimpse of my capabilities.

01:08In short, the origin of the earth pear.

01:11So the earth pear is also called Yacon.

01:13Y-A-C-O-N.

01:15I like to call it Yacon, I think it's prettier, but there's only one O.

01:18So in French it's Yacon.

01:20Yacon?

01:22My God.

01:22In short, so earth pear or Yacon, Yacon, call it what you want,

01:26It's native to the Andes region, basically Latin America.

01:29It is a traditional culture of the original population of Peru.

01:33Why did I write such a complicated sentence?

01:35Basically it's grown in Peru.

01:36Country considered the motherland of the earth pear.

01:40The motherland, absolutely.

01:42Anyway, it comes from there.

01:43Introduced in France at the end of the 19th century

01:45because it was supposed to replace the potato

01:48which was then threatened from the environment.

01:51Thanks for the little history and geography lesson.

01:53It takes me back to my smoothing-out years.

01:56Awesome.

01:56The earth pear is a tuber.

01:59It is often compared to Jerusalem artichoke.

02:01On the other hand, the Jerusalem artichoke will be invasive, the earth pear.

02:03This is a little piece of information that is not insignificant for culture.

02:07So it is actually grown in the ground.

02:09It's honestly almost like a potato.

02:11Except we're going to make the plan a little less deep, but I'll explain that to you later.

02:14It can be eaten raw or cooked and has a light pear flavor.

02:17So personally, I haven't tasted it yet.

02:20So I can't give you my opinion.

02:21But we're going to collect some later and we'll do the test live.

02:24That way I could really tell you what it tastes like.

02:26Maybe the pear flavor is overdone, I don't know.

02:28But we will test.

02:29It's a vegetable I didn't know, which my mother introduced me to last year.

02:32She told me it was excellent.

02:33She gave me three plans, so why not try it?

02:36The important point, as I pointed out earlier, is that it is a vegetable and not a starchy food.

02:40Eating too many starchy foods is not great for your health.

02:43That's the advantage, it's not.

02:44This vegetable, without realizing it, has a lot of benefits for your body.

02:48Because, hold on tight, when I saw the list of benefits it has, it's awesome.

02:53Don't worry, I wrote everything down.

02:55The ground pear is low in calories, which is already a good point.

02:58For a start-of-the-year diet, it's pretty good.

03:01Rich in fiber, potassium, calcium, magnesium, iron, phosphorus, vitamin A, B1, B2, C and enzymes.

03:09That's still quite a lot of stuff.

03:11It's loaded with probiotics.

03:13Basically, probiotics, if you don't really know what they do, will rebuild your intestinal flora.

03:18Finally, it promotes the development of good bacteria.

03:21So, for your intestines, it's pretty good.

03:24Especially with the amount of crap we eat these days.

03:27It has another significant advantage: it regulates blood sugar.

03:31So, for diabetics, it's more of an ally.

03:33Sometimes, I honestly feel like, when I explain things like this to you, I'm in It's Not Rocket Science.

03:38The tone is not far off.

03:40But hey, at least it's clear and informative, right?

03:43It also has antioxidant properties.

03:46So, for example, it will soothe inflammation of the bladder, liver or even kidneys.

03:51And something important that I should perhaps have put at the beginning, but that I will put at the end, it doesn't matter, we don't care.

03:55It is a vegetable that has a very strong hydrating power.

03:5870% water.

04:00Yeah, it's not insignificant.

04:02One last point on the benefits of this vegetable.

04:05From what I've read, it would slow down the aging of cells.

04:08Yeah, we're not far from the fountain of youth.

04:11So that, I don't know if it's true or not.

04:13I'm not a chemist, I'm not going to do any tests on that stuff.

04:16I'm sharing this information because I read it.

04:18I would still put some quotation marks.

04:20We would really need to find a scientific study on this to confirm it.

04:25So, it's interesting to check the sources carefully.

04:27Here, I'm putting parentheses anyway.

04:29These are things I've read, not just once, fortunately several times, but oh well.

04:34There you go, I read it, it's there, do what you want with it.

04:37When you really sum it all up, it's still a truly amazing vegetable for your health.

04:43There's no way, it brings you a lot of things.

04:46So let's move on to the second point, how to grow the ground pear in your vegetable garden.

04:49You'll see, it's really not complicated.

04:51So unfortunately, I didn't shoot any footage when I put it in my vegetable garden.

04:55It's a shame because I could have shown you.

04:57Well, actually, I'll explain.

04:58You'll see, it'll be quick.

04:59And then, we're going to see how it looks now.

05:01To grow it, you first need a plant.

05:03Where I don't know, eh, no need to ask me the question.

05:06I don't know, but maybe someone who watches this video can tell you.

05:11In short, it is purchased in plant form.

05:13Once you have your plant, you will dig a small hole about 15-20 cm deep.

05:17You're going to put your plant in and leave it like that.

05:20Please note, this should be planted outside after the last frost.

05:24Here in Brittany, at the end of May.

05:26Well, mid-May, if you like, with global warming, early May.

05:29We're not going to talk about this all the time.

05:30Because it doesn't like frost.

05:32The leaves do not like frost at all.

05:34So you put this in the ground at the end of May.

05:35That's what I do here and it's perfect.

05:37In soil that is fairly rich in humus and without stones if possible.

05:40Because yes, it remains a tuber.

05:42So, as soon as there are stones, it will be problematic.

05:44It's the same for all tubers.

05:45No stones.

05:46And you space them 70 cm apart.

05:49Because they make really big plants.

05:50It can reach up to 2 meters high.

05:52When your plant is 20 to 30 cm tall, you will come and earth them up.

05:56A bit like potatoes.

05:57That's why in the intro, I told you that it was grown like a potato.

05:59I guess as a seasoned gardener that you are,

06:03or maybe not, it doesn't matter,

06:04Potatoes, you know why we kill them.

06:06To promote the development of tubers.

06:08Well, the earth pear is exactly the same principle.

06:11It's really cultivated the same way.

06:13And as I told you earlier,

06:15unlike its cousin the Jerusalem artichoke,

06:17It is not an invasive plant.

06:19You plant your plants and you're good to go.

06:21Another advantage.

06:22It is a vegetable that will like full sun.

06:24So you choose a good sunny spot in your vegetable garden

06:27so that it can flourish to the maximum.

06:29You can harvest your ground pears at the first frost.

06:31The first frosts are an excellent indicator of when to harvest them.

06:35Because the leaves won't like frost at all.

06:36No, it's going to go black right away.

06:39So as soon as your plant turns black, you harvest.

06:41Well, here I was a little late in harvesting them.

06:44It has already frozen two or three times.

06:45And then we're going to do it there now.

06:47You will see that the mouths of the plants are black.

06:50When you have harvested them, one important thing,

06:52They should be left to dry in the sun for a few days.

06:55Above all, don't clean them.

06:56It's like potatoes.

06:57You take them, you put them in the sun,

06:59and you let them dry for a few days.

07:00According to my mother, it helps develop her sweet tooth a little more.

07:04I admit, I like to follow the advice of people who have already tried it.

07:07This is the first time I've done this.

07:08So I follow the advice.

07:09I also read anyway,

07:11because I learned a little about the culture

07:12before offering you this kind of format.

07:15Actually, I read exactly the same thing.

07:17That it was advisable to leave them for a few days

07:20before consuming them.

07:21Well, that's not going to be the case here.

07:23We'll take them out and taste them right away.

07:24But all I have as leftover production,

07:26I'll leave them.

07:27Besides, it's not bad.

07:28The weather is nice for 3-4 days.

07:29So it's going to be perfect.

07:30Speaking of which, let's go, right?

07:32Maybe it's time to go do some work anyway.

07:35So, you see, as I was telling you,

07:36Here I spaced them about 50 cm apart.

07:39There are 3 plans.

07:391, 2, 3.

07:40Most of the stems fell to the ground.

07:44You see, but it takes up about that much space.

07:45That is to say that on the width,

07:47we are about 1 meter, 1 meter 20.

07:49As for the length, it depends on how many plans you have.

07:52Anyway, we're going to dig it up and see what happens.

07:54I can't wait to find out.

07:58Oh !

07:59Well, that all looks beautiful.

08:02Look at this.

08:04Mad !

08:06There seem to be a lot of them, huh?

08:08Oh !

08:08Oh, the monsters!

08:09That's pretty productive, huh?

08:11Ah, there's a nice one there!

08:13Oh, that's the size of the monster!

08:14Oh, oh, oh!

08:15Look at this!

08:17Oh, cow!

08:18There are some very small ones, though, who are walking around.

08:20But there is a huge one there.

08:21Look at this!

08:23Oh, cow!

08:24We'll put the plan aside.

08:26We'll talk about that later.

08:28So !

08:29Well, in any case, not disappointed with the harvest, eh?

08:32This is all a plan.

08:34A single plan.

08:35Excellent.

08:36Very good productivity, huh?

08:37Honestly, impeccable.

08:39Gorgeous.

08:40Gorgeous.

08:41Well, that's for the harvest.

08:43We'll go taste it right after.

08:44Now we're going to talk about the plan.

08:45That keeps.

08:47From this, we will be able to grow them again next year.

08:50Here, I'm going to cut, you have to keep 20-30 cm.

08:53I'm going to cut it there, anyway, all that is dead.

08:54I'm going to take off the buttercups, eh, because it thanks us.

08:57This part of the plant, there, is not going to like minus 5 degrees.

09:00So, we'll simply put it in a pot with soil.

09:03Maybe the hippo is a pipiti, but it doesn't matter, it'll do.

09:05You really need to keep this away from frost.

09:08And then, we will replant them in the garden, as I explained to you earlier, after the last frosts.

09:12I'll take the land from here.

09:13You can put them in potting soil, it doesn't work well, does it?

09:15Well, try to get a slightly bigger pot, though, because I'm really doing this in a hurry.

09:20So !

09:21Warm!

09:22This is for the preservation of your plants.

09:25For the newly harvested babies, there are two solutions for storing them.

09:28The first is once you've taken them out like that, I told you, you have to let them dry in the sun for a few days.

09:33And then you can just put them in sand and store them in a cool, dry place.

09:38But obviously, it's not necessarily the best.

09:41The best way is to keep them in the ground.

09:43And there, you're going to tell me, well yes, but if I leave them in the ground, how do I keep my plant safe from frost?

09:47Don't worry, we'll see about that right away!

09:50The solution is what I'm going to do on the other two plants, because have you seen the quantity I just harvested?

09:54I'm not going to bother harvesting the other two right away.

09:57So I'm going to come and cut the stems.

09:58Come on, we're going to put in a good 20 centimeters.

10:03And then where it's going to get fun is that you're going to have to dig up the roots, but leaving the tubers in the ground.

10:07So I admit, I don't have the technique.

10:10Now I'll do it live for you and we'll see what happens.

10:12That's clear.

10:13It's going to be harder than I thought.

10:15There, I take it well at the base so as not to damage the stems.

10:17I see it's cracking a little.

10:19Ah, I broke a rod.

10:23Yeah, it's going to be complicated.

10:24How do they do it?

10:25It's nice to leave them in the ground, but...

10:27Yeah!

10:28Well, it's not a great success.

10:29So there are still tubers in the ground.

10:31I'll leave them...

10:32Oh yes, there are big ones too.

10:33Ooh!

10:33The crazy thing is that I end up with a few tubers to remove.

10:39This is crazy!

10:40Oh, well, a piece of root that tastes better with it.

10:42I had the baby.

10:43I'm going to do the same thing as the first one, but this time in a bigger pot.

10:46And then the tubers, I'm going to leave them in the ground.

10:47And we will come and harvest them later.

10:49And the advantage is that here I have a third one.

10:51And there, for the moment, on the third, we are going to test another method.

10:54Because it bothers me a little to take it off.

10:56You see, we're still harvesting some.

10:57I find myself with way too much than I need right now.

11:00So the third one to do a test.

11:02And we'll see.

11:03We'll just cut.

11:05You get out of here.

11:06You get out of here.

11:07You too.

11:09Bye.

11:10And I'll leave it like that.

11:11And we'll come and cut that out later.

11:13And we'll see if it survives the frost.

11:14We're going to test.

11:15Well, for harvesting and preservation, it's done.

11:17We saw this together.

11:18So now we're going to taste it.

11:20Not a bad harvest though.

11:21Ah, there's one that got eaten.

11:23Well, we'll eat that one.

11:24Well, normally, I repeat, you have to leave them for 3-4 days in the sun to dry.

11:29And so that it also tastes sweet.

11:30But hey, for the sake of the video, I'll avoid cutting myself anyway.

11:34We're going to do that now.

11:35So yes, it is a vegetable that can be eaten raw and cooked.

11:39It peels really well.

11:40The color is pretty.

11:41In transparency with the sun, it's really nice.

11:43Come on, cheers.

11:44It's true that it's waterlogged.

11:45On the other hand, it's not sweet at all.

11:48I admit that it doesn't taste great.

11:49It's really waterlogged.

11:50Texture-wise, it's not like pear.

11:52We're not going to lie to each other.

11:53It's more like radish.

11:54There, it's really not sweet.

11:55I swear, it's really not sweet.

11:57Honestly, it doesn't taste like pear.

11:58Now, it's true that we didn't let them rest, we just harvested them.

12:01So I'll leave them in the sun.

12:02I'll taste it again and then we'll talk about it again in the next video.

12:04It's actually very fresh.

12:05On the other hand, in summer, it will be really nice to eat.

12:07The problem is, it's January.

12:09It is harvested in fall or winter.

12:11And what's funny is that really, you see, texture-wise, it's like a pear.

12:14It really has the same color as the pear.

12:16We also see the little threads like the pear.

12:18It's a little crunchier, though.

12:21It's not bad.

12:21Yeah, we'll see after a few days of drying.

12:24Well, I'm going to let them dry here, well sheltered and in the light, in my greenhouse.

12:30And then, the two babies that I put in pots for next year will also stay here because it's warm.

12:36I'll still have to come and check the temperature a bit so it doesn't drop too much.

12:39And then it doesn't go up too much during the day.

12:41Because when there is an ultra-brilliant sun like now, in fact, like always in Brittany, but shh.

12:45Well, the temperature here can rise quite quickly, eh?

12:48Come on, last step of this video, because it can be quite interesting, how we can cook this.

12:53You saw that, unlike potatoes, they can be eaten raw.

12:56And that's very interesting.

12:57You can therefore eat it grated, in slices like radishes, in fruit salad or even in sorbet.

13:02There, honestly, after the unconvincing taste test from earlier,

13:07Well, for me, it's not worth going to make sorbet, eh.

13:10It has almost no taste.

13:11So, let's see if it's really good in a few days.

13:13Why not make a sorbet?

13:14It can be really interesting.

13:15Small fruit salad, seeing as how hydrating it is.

13:17So there, no problem.

13:19And then, well, like the potato, you can also eat it cooked.

13:22So there, well, it's the same madness, eh.

13:24Steamed, boiled, pan-fried or even fried.

13:27Because yes, it can be fried.

13:29Potato fries, well, that would be interesting to try.

13:32You can braise it, roast it, simmer it, bake it.

13:35Anyway, like potatoes, you can even make gratins.

13:37And most surprisingly, you can even make jam from it.

13:41Oh yeah, jams.

13:43Indeed, it must be getting quite full of sugar as the days go by.

13:47Because there, it's not sweet at all.

13:48From there, to making jams, interesting.

13:50Oh yeah, I really need to wait a few days to see what it tastes like,

13:53because it's intriguing, you know.

13:54And one thing, then, which left me quite stunned,

13:57It can be dehydrated and made into flour to replace sugar.

14:02What?

14:02Wait, that's still crazy, right?

14:05Because compared to what I just tasted fresh,

14:07which is absolutely not sweet,

14:09I can't see myself reducing it to flour to make unsweetened sugar.

14:12Eh ?

14:13This is a crazy thing, guys.

14:14So, frankly, in 3-4 days, it should sweeten.

14:17Do you want me to tell you something?

14:18I think I'll taste it every day now.

14:19That could be interesting, right?

14:20Day by day, see if the sugar level has increased.

14:22In short, to cook our famous earth pear,

14:26You see, there are plenty of solutions.

14:27And besides, anything that helps you in terms of health, frankly, it's great.

14:32If you have already tried this vegetable,

14:34I would be interested if you could comment on it.

14:37whether or not it sweetens over time.

14:39Because that's the big question mark I have there.

14:41As always, take care of yourself and your loved ones.

14:43Take care.

14:44And we'll see you soon in the next vegetable garden video.

14:47Peace!

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