What Are Chinese Yam Bulbils: Their Characteristics and Edible Value

Chinese yam bulbils are small bean-shaped tubers produced by the Chinese yam plant, known botanically as aerial tubers. They grow in the leaf axils of the Chinese yam vine, are round like beans in shape, and their skin is mostly brown or dark brown. They are far smaller than the underground Chinese yam tubers.

In terms of origin, Chinese yam bulbils and Chinese yam both belong to the Dioscoreaceae family, so they can be said to be a product formed by the above-ground part of the Chinese yam. The vines of common varieties such as iron stick Chinese yam and ordinary vegetable Chinese yam all produce Chinese yam bulbils, though the quantity and size vary depending on the variety, climate and cultivation conditions.

In terms of uses, Chinese yam bulbils can be eaten and can also be kept for planting. When eaten, they have a delicate, slightly sweet taste; they can be steamed or boiled and then peeled and eaten directly, and they can also be used to make porridge, stew soup or prepare desserts, with methods similar to those for Chinese yam. When kept for planting, Chinese yam bulbils can be sown to grow Chinese yam seedlings, which is one of the traditional ways of propagating Chinese yam, though the cycle from sowing to harvest is relatively long.

As for common questions, Chinese yam bulbils have a relatively thin skin, and their steaming time is shorter than that of a whole Chinese yam; generally they are cooked through once they become soft. As for whether the skin can be eaten, peeling after steaming is more common, and whether to leave the skin on can be decided according to personal habit. When selecting them, those that are plump and free of mold spots and insect damage are best, and they can simply be stored in a cool, ventilated place.