Perennial Herb: Native to the Andes. Overwinters as underground waxy, brightly colored tubers that are similar to potatos. Excellent source of carbs, phosphorus, iron & amino acids. Potato-like flavor but nuttier & tangy. They can be eaten raw, boiled, baked, steamed, sun-dried, grilled, fried or candied. Best harvested in late Dec. or early Jan. Add flowers & leaves to salads. Blm color: yellow. Ht: 2'. Non-invasive. USDA Z9.