Anchote

Anchote (Coccinia abyssinica) is a dietary staple for the Wallaga Oromo people of Ethiopia. Grown primarily for its edible roots, although the tender young vine shoots and leaves can be cooked and eaten as well. What I like about this crop is that it produces a starchy tuber from saved seed in 5 months, with no need to overwinter tubers for replanting like potatoes. The flesh is very dense and fiberous. I have tried it boiled, fried and made into starch.  The fruits are unusually beautiful but not edible. I start Anchote in late April as a transplant, and then plant into the garden after all danger of frost has passed. This is a vigorous vining plant and needs something to climb on. Anchote is also extremely drought tolerant, but does not mind regular summer rainfall, heat and humidity.

Minimum 15 seeds