Water Yam (Dioscorea alata)

Family: Dioscoreaceae | Edibility: Choice Edible (4/5)

Water Yam or Dioscorea alata is a tuberous root vegetable originated in the Asian tropics. Its tubers are usually bright lavender in colour. It is also known as purple yam, greater yam, Guyana arrowroot, ten months yam, white yam, and winged yam. It is perennial, fast growing, and climbing plant that grows up to 15 m long. The tubers are cooked ? used in variety of desserts and as flavouring. It can be toxic if eaten raw.

Edible Parts & Harvest Seasons

Edible Parts: Roots/Tubers

Harvest Seasons: Fall, Spring, Winter

Flavor & Culinary Uses

Root - cooked. Usually boiled or baked and used as a vegetable. An average of 3 roots are produced by the plants, these usually each weigh in the range of 5 - 10kg, though exceptionally they can weigh up to 60 kg. — Usually boiled or baked and used as a vegetable.; An average of 3 roots are produced by the plants, these usually each weigh in the range of 5 - 10kg, though exceptionally they can weigh up to 60 kg.; The root needs to be properly cooked, it can be toxic if eaten raw.; The plant produces aerial tubers and these can be eaten in the same way as the tubers.

Habitat & North American Range

Not known in a wild state. (Zone 10)