Harvesting and storing yams

HARVESTING

Depending on the variety, yams are harvested 6 to 12 months after planting. Lift the tubers when the leaves and stems turn yellow and dry.

Do not leave the ripe tubers too long in the ground, otherwise they become bitter and may rot.

With some varieties, only one crop is harvested. Others are harvested twice.

At the first harvest, after 6 months, the biggest tubers are lifted.

The second harvest is taken 3 to 6 months after the first.

Or the crop may be harvested as and when needed.

STORING

Early varieties, such as lokpa, do not store well. These yams should be eaten immediately after lifting.

Late varieties, such as Dioscorea alata, may be stored for 5 or 6 months.

But they must be kept dry and protected from rats and other rodents.
They should be under a roof, on dry ground or on boards supported on posts.
To prevent rot, the tubers should not be heaped up too much.